These cheesecake mincemeat tarts are a take-off of the traditional British mince tarts, but have a cheesecake topping instead of the standard pastry top (and no meat). In my books, a little cheesecake is never a bad thing :)
Line the mini-muffin tins with the mini tart shells.
Place a small spoonful of the mincemeat into the bottom of each tart shell. Be sure to leave about 1/2 cup of the mincemeat in the jar to use as a topping later.
In the mixing bowl, beat the cream cheese until smooth.
Blend in the sour cream, eggs, lemon peel and vanilla.
In a separate small bowl, mix the sugar and flour together.
Stir the sugar mixture into the sour cream mixture.
Pour the cream cheese mixture over the top of the mincemeat in each of the tarts.
Bake for 25 to 30 minutes, until lightly browned.
Cool. The tarts can be frozen at this point and thawed before serving.
Just before serving, spoon a little of the reserved mincemeat on top of each of the tarts.