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Mini Raspberry Cheesecakes

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  • 1 (18 1/2 ounce) box Betty Crocker Supreme Lemon Bars Mix
  • 3 ounces cream cheese, softened
  • 3 eggs
  • 1/3 cup water
  • Confectioners' sugar, if desired
  • Raspberry pie filling


  1. Heat oven to 350 degrees F.
  2. Place miniature paper baking cup in each of 36-48 miniature muffin cups, 1 3/4 x 1 inch.
  3. Evenly distribute dry crust from lemon bars mix evenly among muffin cups (1 to 2 teaspoons each); press in bottoms of cups, using back of a spoon.
  4. Bake for 6 to 8 minutes or until very light brown.
  5. Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire whisk.
  6. Stir in filling mix from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain).
  7. Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture.
  8. Bake for 20 to 25 minutes or until firm.
  9. Cool for 10 minutes before removing from pan.
  10. For best flavor, refrigerate for 2 hours before serving.
  11. Just before serving, sprinkle with confectioners' sugar. Top each with 1/2 teaspoon pie filling if desired.

Yields: 36 to 48