Best Ginger Lemon Cheesecake Bites Recipes

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MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY



Mini Gingerbread Cheesecakes Recipe by Tasty image

Here's what you need: cream cheese, sour cream, sugar, vanilla, eggs, molasses, ground ginger, cinnamon, nutmeg, gingersnaps, cupcake liners

Provided by Tracy Raetz

Categories     Desserts

Time 20m

Yield 18 cheesecakes

Number Of Ingredients 11

16 oz cream cheese, softened
½ cup sour cream
⅓ cup sugar
1 teaspoon vanilla
2 eggs
2 tablespoons molasses
½ teaspoon ground ginger
½ teaspoon cinnamon
½ teaspoon nutmeg
12 gingersnaps
18 cupcake liners

Steps:

  • Preheat oven to 300˚F (150˚C).
  • Place gingersnaps in bottom of each liner, then set aside.
  • Beat cream cheese, sugar, and vanilla until fluffy.
  • Add eggs one at a time.
  • Add in the sour cream, molasses, and spices.
  • Pour mixture over gingersnaps.
  • Bake for 20 minutes.
  • Sprinkle with crushed gingersnaps.
  • Enjoy!

Nutrition Facts : Calories 586 calories, Carbohydrate 73 grams, Fat 31 grams, Fiber 0 grams, Protein 6 grams, Sugar 48 grams

GINGER-LEMON CHEESECAKE BITES



Ginger-Lemon Cheesecake Bites image

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

Provided by pho1962

Categories     Desserts     Cakes     Lemon Cake Recipes

Time 1h30m

Yield 48

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 60.7 mg, Sugar 6.1 g

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