Ginger-Lemon Cheesecake Bites recipe

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Ingredients

2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
2 eggs
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 (14 ounce) box gingersnap cookies

Nutrition Info

85.2 calories
carbohydrate: 9.3 g
cholesterol: 18 mg
fat: 4.8 g
fiber: 0.1 g
protein: 1.3 g
saturatedFat: 2.5 g
servingSize: -
sodium: 60.7 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

48 bites

Recipe Note

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

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