Lemon and Ginger Cookie Cheesecake Bites

    1 hour 25 minutes

    Bring fun to any party with these cheesecake bites, with a creamy lemon cheesecake filling on a slightly spicy ginger cookie crust.

    1 person made this

    Makes: 48 cheesecake bites

    • 2 (250g) packages cream cheese, softened
    • 3/4 cup white sugar
    • 2 eggs
    • 1 teaspoon lemon extract
    • 1 teaspoon vanilla extract
    • 450g gingernut cookies

    Preparation:15min  ›  Cook:10min  ›  Extra time:1hour chilling  ›  Ready in:1hour25min 

    1. Preheat oven to 175 degrees C. Line 48 mini muffin tin holes with paper cases.
    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. Process gingernut cookies in a food processor into fine crumbs. Drop a heaped 1/2 teaspoon of crumbs into each muffin cup; add a heaped teaspoon of cream cheese mixture.
    4. Bake in the preheated oven until a toothpick inserted into the centre comes out clean, about 10 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.

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