Serves: 12
Total Calories: 160
1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add 1/2 cup sugar, lemon juice and 1/2 teaspoon vanilla. Beat until combined. Add eggs, one at a time, beating until just combined after each addition.
2. Place crusts on baking sheet. Pour cream cheese mixture into crusts. Bake on baking sheet at 325°F for 15 to 20 minutes or until centers are almost set.
3. In small bowl stir together sour cream, 2 tablespoons sugar and 1/2 teaspoon vanilla. Spread over cheesecakes. Bake at 325°F for 5 minutes more. Cool on wire rack for 1 hour. Refrigerate at least 2 hours.
4. Top each cheesecake with some fruit, if desired. Store in refrigerator.
This Individual Cheesecake Buffet Tarts recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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