Ingredients
48
48 servings
- •2 (8 ounce) packages cream cheese, softened
- •¾ cup white sugar
- •2 eggs
- •1 teaspoon lemon extract
- •1 teaspoon vanilla extract
- •1 (14 ounce) box gingersnap cookies
Instructions
- 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.
Nutritional Facts
Per 48 servings
- Calories: 85
- Carbohydrate: 9g
- Fat: 5g
- Fiber: 0g
- Protein: 1g
- Sugar: 6g
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