Mini Lemon Ginger Cheesecakes Recipes
MINI LEMON-GINGER CHEESECAKES
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 Holiday & Special Occasion Recipes
Time 2h50m
Yield 6 servings
Number Of Ingredients 9
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
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
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