mini raspberry cheesecakes

Directions

1. 1

   Mini Raspberry Cheesecakes Yields 36 to 48 1 (18 1/2 ounce) box Betty Crocker Supreme Lemon Bars Mix 3 ounces cream cheese, softened 3 eggs

2. 2

   Place miniature paper baking cup in each of 36-48 miniature muffin cups, 1 3/4 x 1 inch

3. 3

   Evenly distribute dry crust from lemon bars mix evenly among muffin cups (1 to 2 teaspoons each)

4. 4

   press in bottoms of cups, using back of a spoon

5. 5

   Bake for 6 to 8 minutes or until very light brown

6. 6

   Beat cream cheese and 2 of the eggs thoroughly in medium bowl, using wire whisk

7. 7

   Stir in filling mix from lemon bars mix, water and remaining egg until smooth (a few tiny lumps may remain)

8. 8

   Fill muffin cups about 3/4 full (about 1 tablespoon each) with cream cheese mixture