Serves: 6
Total Calories: 152
1. In small mixing bowl beat cream cheese, 1/4 cup sugar, lemon juice and 1/4 teaspoon vanilla on medium speed of electric mixer until fluffy. Add egg, beating until just combined.
2. Place tart crusts on baking sheet. Evenly spread cream cheese mixture in tart crusts. Bake on baking sheet at 325°F for 15 to 20 minutes or until knife inserted into filling 1 inch from edge comes out clean.
3. In small bowl combine sour cream, 1 tablespoon sugar and 1/4 teaspoon vanilla. Carefully spread over tarts. Bake at 325°F for 10 minutes. Cool on wire rack for 30 minutes. Refrigerate at least 2 hours.
4. Garnish with fresh fruit. Store in refrigerator.
*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
This Cheesecake Buffet Tarts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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