GINGER-LEMON CHEESECAKE BITES
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
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
LEMON GOAT CHEESE CHEESECAKE BITES (GLUTEN FREE OPTIONAL)
A must try new twist on cheesecake bites. These decadent desserts can also be make Gluten Free!
Provided by Mott's
Categories Trusted Brands: Recipes and Tips
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Place 12 standard-size silicone muffin cups on a baking sheet or line a standard 12-cup muffin tin with paper liners.
- With a stand mixer fitted with the paddle attachment, beat the flour(s), sugars, butter, vanilla, and lemon together on medium-low speed until a cohesive dough forms.
- Roll the dough into 1-inch balls and place in the muffin cups. With the back of a spoon, press the balls into the bottom of each cup to form a disk.
- Bake for 10-12 minutes, just until the crust is matte (no longer shiny and raw-looking) on top--it will still be puffy and soft. Remove from the oven and cool while you make the filling.
- With an electric hand mixer or stand mixer fitted with the paddle attachment, beat the cream cheese, goat cheese, sugar, flour, egg, applesauce, and lemon zest and juice together on medium-low speed.
- Spoon the filling on top of the crust in each cup, dividing it evenly and filling each cup to the brim.
- Bake for about 30 minutes, or until the filling is set and slightly browned. Transfer to a wire cooling rack and cool completely before serving.
Nutrition Facts : Calories 266.9 calories, Carbohydrate 22.8 g, Cholesterol 63.9 mg, Fat 17.5 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 11.1 g, Sodium 111.2 mg, Sugar 13.4 g
LEMON CHEESECAKE BITES
Make and share this Lemon Cheesecake Bites recipe from Food.com.
Provided by dusty AE
Categories Lunch/Snacks
Time 20m
Yield 18 mini cheesecakes
Number Of Ingredients 6
Steps:
- Grease 18 holes of two 12 hole patty pans (round based pans).
- Place each biscuit over the 18 holes of prepared pans.
- Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
- Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
- Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
- Divide lemon butter between biscuits.
- Top with cream cheese mixture. Refrigerate until firm.
- Remove cheesecakes from pan, top with whipped cream.
- Decorate as desired eg grated lemon rind, fresh mint leaves.
Nutrition Facts : Calories 55.2, Fat 4.8, SaturatedFat 3, Cholesterol 15.3, Sodium 41.1, Carbohydrate 2.1, Sugar 1.7, Protein 1.1
LEMON-WHITE CHOCOLATE CHEESECAKE BITES
Satisfy your cheesecake craving with one of these little lemony desserts...in less than half the time a whole cheesecake requires.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 300°F. Place mini paper baking cup in each of 18 mini muffin cups; spray paper cups with cooking spray. In small bowl, mix crust ingredients until crumbs are moistened. Spoon and lightly press 1 teaspoon mixture in bottom of each cup.
- In large bowl, beat cream cheese and 1/4 cup sugar with electric mixer on medium speed until well blended. On low, beat in egg just until blended. Add lemon peel and lemon juice; beat until smooth. Spoon about 1 teaspoon cream cheese mixture over crumb mixture in each cup. Place 5 to 6 of the white baking chips on top of each (using 1/4 cup total). Divide remaining cream cheese mixture evenly among cups (about 2 heaping teaspoons each).
- Bake 25 to 30 minutes or just until filling looks set. Cool on cooling racks 30 minutes. Refrigerate 1 hour.
- In small microwavable bowl, microwave remaining 1/4 cup white baking chips and the oil uncovered on High 30 to 40 seconds until mixture can be stirred smooth. Drizzle over cheesecakes. Store covered in refrigerator.
Nutrition Facts : Calories 120, Carbohydrate 9 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g
LEMON CHEESECAKE COOKIE BITES
These light, lemony cheesecake bites with a simple sugar cookie crust come together in a flash.
Provided by Corey Valley
Categories Dessert
Time 45m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
- In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
- In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
- Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g
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