Gluten-Free Mini Cheese Cake Tarts

Filling: In a mixer combine cream cheese and sugar. Add eggs, vanilla & lemon juice. Mix thoroughly.

Crust: Follow direction for either HVCPO brownie or oatmeal cookie mix. Coat bottom of cupcake liners with a thin layer of mix. Press down so it is even. Any remaining mix can be baked off or put in the freezer for later use.

Fill the cupcake liner just over ¾ full with the cheesecake batter. Bake approximately 30 minutes or until a toothpick comes out clean when testing the center of the tart. When tarts come out of the oven pour your favorite fruit topping on and chill in refrigerator for 30 minutes to an hour.

Fillings: You can used canned pie filling or make your own by heating up fresh fruit, sugar and water in a pot. Reducing the liquid until a syrup consistency.