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Ginger-Lemon Cheesecake Bites

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

1 h 30 m servings 85 cals
Original recipe yields 48 servings (48 bites)

Directions

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  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.

Footnotes

  • Cook's Note:
  • Don't worry about the loose crumbs, they will hold after baking.

Nutrition Facts


Per Serving: 85 calories; 4.8 g fat; 9.3 g carbohydrates; 1.3 g protein; 18 mg cholesterol; 61 mg sodium. Full nutrition

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