Ginger-Lemon Cheesecake Bites
A neat alternative to fruity cheesecake bites. Great for cookie trays! Garnish with candied ginger. These freeze beautifully.
- Preparation:
- Cooking:
- Total:
- Serves: 48 persons
Ingredients
- 2(8 ounce) packages cream cheese, softened
- ¾cup white sugar
- 2eggs
- 1teaspoon lemon extract
- 1teaspoon vanilla extract
- 1(14 ounce) box gingersnap cookies
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.Step 2
Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.Step 3
Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.Step 4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.