Remove frozen pastry sheet(s) from box and paper wrapping.

Thaw pastry sheet(s) at room temperature for no more than 40 minutes or until pastry unfolds easily. Thawed sheets should still be cold. Unfold pastry on lightly floured surface. Remove parchment paper. Cut into 3 strips along fold marks. Cut each strip in half, 12 rectangles total.

Preheat oven to 400º

Lightly grease one 12 cup muffin tin pan. Press one rectangle into each muffin tin.

Bake for 15 minutes or until pastries are golden brown. Cool pastries on wire rack until cool. Set aside.

Spoon cheesecake filling evenly into baked, cooled tarts.

Spoon a small amount of lemon pie filling onto cheesecake filling. Refrigerate for 10 to 20 minutes. Garnish each tart with a sprig of fresh mint, serve immediately.

*May not use all of the 'ready to eat' filling or pie filling.