Lemon Cheesecake Pies

Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 42 Minutes


Ingredients

  • 1 (15-ounce) package refrigerated piecrusts
  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 cup sugar
  • 1 large egg
  • Lemon Chess Pie Filling
  • Garnishes: whipped topping, crushed lemon candies

Preparation

  1. Fit each refrigerated piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Line pastry with aluminum foil, and fill with pie weights or dried beans.
  2. Bake at 425° for 5 minutes. Remove weights and foil. Bake 2 more minutes or until light golden brown. Cool crusts completely on wire racks.
  3. Beat cream cheese, sugar, and egg at low speed with an electric mixer until smooth. Spread cream cheese mixture evenly over crusts. Spoon Lemon Chess Pie Filling evenly over cream cheese mixture in crusts.
  4. Bake at 350° for 35 minutes or until set, shielding edges to prevent excess browning, if needed. Cool completely on wire racks. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lemon Cheesecake Pies Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy