These mini cheesecakes are less fussy to prepare and bake more quickly than a full-size cheesecake. The ginger in our Reesor’s Molasses Crinkles Cookies contrasts well the lemon.
3 Reesor’s Molasses Crinkles Cookies
1 tsp lemon zest
8 oz. cream cheese, softened
2 Tbsp sour cream or plain Greek-style yogurt
1/3 cup sugar
1 large egg
1/2 tsp vanilla extract
2 Tbsp lemon juice
1 Tbsp lemon zest
Preheat oven to 350F and set rack at lower-middle position.
Line a muffin tin with 8 muffin papers.
In a food processor pulse the cookies until they are fine crumbs.
Spoon about one tablespoon of cookie crumbs in each of the prepared muffin cups. Using the back of a spoon pack the crumbs into an even layer.
Using a mixer cream together cream cheese, sour cream and sugar until smooth. Mix in the egg, vanilla extract, lemon juice and lemon zest just until blended.
Scoop about 1/4 cup of the cream cheese mixture into the prepared muffin tins. Bake for 25-30 minutes, until cheesecakes are set. Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecakes to a cooling rack to cool completely before refrigerating and enjoying. These freeze well in a tightly sealed container.
Garnish with a dollop of whipped cream, or lemon curd and whipped cream.
Adapted from: Bakingbites.com