Lemon Cheesecake Cookie Bites Recipes

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.

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.