MINI LEMON-GINGER CHEESECAKES

Mini Lemon-Ginger Cheesecakes image

Try something new for dessert with these Mini Lemon-Ginger Cheesecakes. Made with PHILADELPHIA Cream Cheese, lemon juice, COOL WHIP, ground ginger and more, these Mini Lemon-Ginger Cheesecakes will be a hit.

Provided by My Food and Family

Categories Spring 2020

Time 2h50m

Yield 6 servings

Number Of Ingredients 9

Previous Next

Ingredients

6 (2 inch) gingersnaps
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tsp. flour
1 tsp. each zest and juice from 1 lemon
1 egg
3/4 cup (about 1/4 of 8-oz. tub) thawed COOL WHIP Whipped Topping
1/8 tsp. ground ginger
6 Tbsp. lemon curd

Steps:

Heat oven to 350°F.
Place 1 gingersnap in each of 6 paper-lined muffin pan cups.
Beat cream cheese in medium bowl with mixer until creamy. Add sugar, flour, lemon zest and lemon juice; mix well. Add egg; beat just until blended.
Spoon into prepared muffin cups.
Bake 25 to 30 min. or until centers are almost set. Cool 10 min. Remove cheesecakes from pan to wire rack; cool completely.
Refrigerate cheesecakes 1 hour. Remove cheesecakes from paper liners. Mix COOL WHIP and ginger until blended. Top cheesecakes with lemon curd, then COOL WHIP mixture before serving.

Nutrition Facts : Calories 290, Fat 17 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g