Gingerbread Cheesecake Cups
Ingredients
The base
-
12
count
ginger snap cookies
The cheesecake filling
-
8
oz
1/3 less fat cream cheese, softened
-
5.3
oz
fat free vanilla Greek yogurt
-
3
tablespoons
granulated sugar
-
2
tablespoons
molasses
-
1
teaspoon
lemon juice
-
1
count
large egg
-
¾
teaspoon
ground cinnamon
-
½
teaspoon
ground ginger
-
¼
teaspoon
ground allspice
-
¼
teaspoon
ground cloves
Instructions
- Preheat the oven to 375°F and prepare a muffin tin with cupcake liners.
- Place a ginger snap cookie in the bottom of each liner.
- In a large bowl, mix together cream cheese, yogurt, sugar, molasses, lemon juice, egg, cinnamon, ginger, allspice, and cloves until smooth.
- Spoon the mixture over the cookies in the liners and spread it evenly.
- Bake for 16-18 minutes, then let cool to room temperature.
- Transfer the cups to the refrigerator and chill for at least one hour before serving.
Nutrition Facts (estimated)
Servings
12
Calories
112
Total fat
5g
Total carbohydrates
14g
Total protein
3g
Sodium
152mg
Cholesterol
0mg
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