Ginger-Lemon Cheesecake Bites

A neat alternative to fruity cheesecake bites. Great for cookie trays! Garnish with candied ginger. These freeze beautifully.

Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 0.75 cup white sugar
• 2 eggs
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 (14 ounce) box gingersnap cookies

Steps

1. Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
2. Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
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.
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.