The cookies are everywhere.
Not really that I’m complaining. My hips may be, but I’ve yet to stop
I was determined. I tested three different cheesecake formulas and this one was certainly the winner.
I found keeping it basic with few elements, the better. In this case, cauliflower risotto shrimp at least.
As I quickly tried to eliminate the temptation, We asked my hubby if could take the rest of the cakes to operate. I acquired the, What? No. I’m not really done” response.
Hoarding cheesecakes. I’m sure there are worse things.
These bite sized cheesecakes are a great option to serve when entertaining.
I warranty you that nobody will even understand they’re gluten-free OR that it took you less than 30 minutes to create.
If you’re planning for a New Years party or thinking of hosting an Oscar/Academy Awards event, you might consider adding these towards the menu. Switch up the cupcake liners with a little glitz or sparkle and you have yourself a beautiful dessert.
ps. it is also budget friendly.
PRINT Recipe – down at this time. stay tuned!
2 8-oz packages light cream cheese, at room temperatures – feel absolve to use regular if you like
2 teaspoon vanilla extract
Preheat oven to 375 levels. Line your cupcake skillet with paper liners. Place one gingersnap cookie in the bottom of each liner and reserve.
Using an electric mixer, cream together cream cheese and sugar until steady and fluffy. Add one egg at the same time and combine until well combined, then beat in lemon juice and vanilla.
With an ice cream scooper or spoon, fill each cup with the combination. Bake for about 15 minutes, or until it the very best has set.
Cool completely and refrigerate for an hour or until you’re ready to serve.
I really like the mini dessert. It creates me feel much less guilty about consuming two. Or three.
Alison @ Elements, Inc.
Sally @ Spontaneous Hausfrau
Yum, I love the thought of a ginger cookie crust! It provides a whole brand-new flavor dimension towards the crust.
Love these!! Too cute for terms!
Brian @ A Thought For Food
That’s what I’ve been waiting for. I’ve just began drooling 😛
what a great idea! love gingersnaps and cheesecake….your photos are gorgeous too
Brenda @ a farmgirl’s dabbles
So pretty! What a great small dessert!
– kale @ preferences good to me!
Your images absolutely pull me in and make me wipe the drool from my chin!
Ridgely’s Radar
We made these for a New Year’s Party and everyone loved them! I did half using the gingersnap cookies and half using the delicious chocolate cookies. Pamela’s cookies proved helpful so perfectly, good plan!
Made these and they’re delicious. We especially love that I can enjoy them on my lower carb diet plan. These will certainly be made frequently in my house.
Thank you so much for writing your recipe! I made these for dessert in a dinner I hosted. Everyone loved them. These were so good that I made them again the next night for just my partner and me. The only thing I did so different was the crust. I place some gluten free ginger snap cookies inside a food processor, mixed them with some butter and something egg, and baked the crust in the cupcake liners for about 5 minutes before baking the mini cakes…came out wonderful. Thanks a lot again.