Ginger-Lemon Cheesecake Bites
A neat alternative to fruity cheesecake bites. Great for cookie trays! Garnish with candied ginger. These freeze beautifully.
- Serves: 48 persons
- 2(8 ounce) packages cream cheese, softened
- ¾cup white sugar
- 1teaspoon lemon extract
- 1teaspoon vanilla extract
- 1(14 ounce) box gingersnap cookies
Step 1Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
Step 2Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
Step 3Puree 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 4Bake 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.