Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Rotating stand for smooth cake frosting and decorating
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
Rotating stand for smooth cake frosting and decorating
You're reading one of recipes available free. Full library with Gastronome.
Line a 12-count standard size muffin tin with paper liners. Preheat oven to 350 F. Put the crushed Nilla wafers into a bowl and mix with the softened butter and 2 teaspoons of the lemon peel. Mix until blended. Spoon 2 tablespoons of crumbs into each of the paper lined muffin cups. Press crumbs firmly into the cup with a tart shaper, allowing some crumbs to push up the sides as well. Put cream cheese into the bowl of your stand mixer and beat until fluffy. Add sugar and remaining lemon peel and mix to combine. Add egg and lemon juice and beat until whipped and light. Add 1 teaspoon of pie filling into each cup and cover it with cream cheese mixture. Add one more dab of raspberry filling to the top of each cup and swirl with a toothpick. Bake for 40 minutes at 350 F or until lightly browned. Turn oven off and let them sit in the oven for 20 more minutes, with door open. Remove pan to a wire rack, remove papers, and allow them to cool for 1 hour. Before serving, top each cup with a swirl of Cool Whip and a fresh raspberry.