Lemon Cake Bites Recipes
LEMON CHEESECAKE COOKIE BITES
These light, lemony cheesecake bites with a simple sugar cookie crust come together in a flash.
Provided by Corey Valley
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
- In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
- In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
- Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g
17 EASY WAYS TO USE LEMON CAKE MIX
These lemon cake mix recipes are a shortcut to dessert! From cookies to bundt cake to cupcakes, there are plenty of treats you can make with lemon cake mix.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a lemon cake mix treat in 30 minutes or less!
Nutrition Facts :
LEMON CHEESECAKE BITES
Make and share this Lemon Cheesecake Bites recipe from Food.com.
Provided by dusty AE
Categories Lunch/Snacks
Time 20m
Yield 18 mini cheesecakes
Number Of Ingredients 6
Steps:
- Grease 18 holes of two 12 hole patty pans (round based pans).
- Place each biscuit over the 18 holes of prepared pans.
- Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
- Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
- Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
- Divide lemon butter between biscuits.
- Top with cream cheese mixture. Refrigerate until firm.
- Remove cheesecakes from pan, top with whipped cream.
- Decorate as desired eg grated lemon rind, fresh mint leaves.
Nutrition Facts : Calories 55.2, Fat 4.8, SaturatedFat 3, Cholesterol 15.3, Sodium 41.1, Carbohydrate 2.1, Sugar 1.7, Protein 1.1
MOIST LEMON TEA CAKES
Whenever I serve these lovely bite-size glazed cakes, they get rave reviews...and I get requests for the recipe. Lemon and cream cheese make for a winning combination.-Charlene Crump, Montgomery, Alabama
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.
Nutrition Facts : Calories 93 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 38mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.
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