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

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
48
Yield:
48 bites
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.

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  • 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.

Cook's Note:

Don't worry about the loose crumbs, they will hold after baking.

Nutrition Facts

85 calories; protein 1.3g; carbohydrates 9.3g; fat 4.8g; cholesterol 18mg; sodium 60.7mg. Full Nutrition
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