Heat oven to 350°F. Generously spray 8 regular-size muffin cups with cooking spray.
In medium bowl, stir cream cheese spread, 2 tablespoons of the walnuts, 2 tablespoons of the sugar and the lemon peel until well mixed. In small bowl, mix remaining 2 tablespoons walnuts and remaining 1 tablespoon sugar; set aside.
Separate dough into 8 biscuits. Separate 1 biscuit into 3 layers. Keep remaining biscuits refrigerated until needed. Press 1 layer in bottom and up side of muffin cup. Fill with slightly less than 1 tablespoon cream cheese mixture; spread evenly. Top with second biscuit layer, pressing edges of layers together. Spoon slightly less than 1 tablespoon cream cheese mixture onto center of second layer. Top with third biscuit layer; press edges of layers together to seal well.
Repeat with remaining biscuits and cream cheese mixture. Sprinkle top of each biscuit with about 1 teaspoon reserved walnut mixture.
Bake 17 to 24 minutes or until golden brown. Cool 15 minutes. Serve warm.