an interesting substitution for fruity cheesecake bites. fantastic for cookie trays! Ginger candy is a good garnish. Nicely freezes these.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 48 |
| Yield: | 48 bites |
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
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
- Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
- 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.
- 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.
- Don’t worry about the loose crumbs, they will hold after baking.
Nutrition Facts
| Calories | 85 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 61 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |