Lemon Cheesecake Cookie Bites Recipes

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LEMON CHEESECAKE COOKIE BITES



Lemon Cheesecake Cookie Bites image

These light, lemony cheesecake bites with a simple sugar cookie crust come together in a flash.

Provided by Corey Valley

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 7

1 pouch (21 oz) Betty Crocker™ sugar cookie mix
1/2 cup butter, softened
1 egg
1 tablespoon fresh lemon juice
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
3/4 cup lemon curd

Steps:

  • Heat oven to 350° F. Spray 48 mini muffin cups with cooking spray.
  • In medium bowl, mix cookie mix, softened butter, egg and lemon juice until soft dough forms. For each cookie bite, shape 2 teaspoons dough into ball, and place in mini muffin cup. Push down centers of balls to form little cups.
  • In medium bowl, beat cream cheese, powdered sugar and 1/2 cup of the lemon curd with electric mixer on medium speed until well blended. Spoon mixture into decorating bag fitted with tip. Fill each cup with a teaspoon of mixture.
  • Bake 9 to 10 minutes or until cookie edges are turning golden. Cool completely before removing from pan. When cool, top each with 1/4 teaspoon lemon curd.

Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 8 g, TransFat 0 g

LEMON CHEESECAKE BITES



Lemon Cheesecake Bites image

Make and share this Lemon Cheesecake Bites recipe from Food.com.

Provided by dusty AE

Categories     Lunch/Snacks

Time 20m

Yield 18 mini cheesecakes

Number Of Ingredients 6

1 (250 g) packet butternut snap biscuits
250 g cream cheese, softened
1/4 cup icing sugar
1 tablespoon lemon juice
1/4 cup lemon butter
whipped cream

Steps:

  • Grease 18 holes of two 12 hole patty pans (round based pans).
  • Place each biscuit over the 18 holes of prepared pans.
  • Cook in a moderate oven, 180C, for about 5 minutes or until soft to touch.
  • Using the back of a teaspoon, gently press biscuits back into pan holes. Cool in pans.
  • Beat cream cheese, icing sugar and juice in a small bowl with electric mixer until smooth.
  • Divide lemon butter between biscuits.
  • Top with cream cheese mixture. Refrigerate until firm.
  • Remove cheesecakes from pan, top with whipped cream.
  • Decorate as desired eg grated lemon rind, fresh mint leaves.

Nutrition Facts : Calories 55.2, Fat 4.8, SaturatedFat 3, Cholesterol 15.3, Sodium 41.1, Carbohydrate 2.1, Sugar 1.7, Protein 1.1

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