Tea-time Lemon Cheesecakes with Molasses Crinkle Cookie Crust

Lemon Cheesecakes with Molasses Crinkle Cookie Crust

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.

Crust
3 Reesor’s Molasses Crinkles Cookies
1 tsp lemon zest

Filling
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