Strawberry Cheesecake Bites with Gingersnap Crust

Do you know what today is? It’s a very exciting day of the year. A day where ginger and molasses are celebrated for creating a delicious cookie. A cookie I’ve been obsessed with since I was little. It’s National Gingersnap Day! To celebrate this fantastic holiday, I have a super delicious recipe for you. It’s a little crispy, a little gooey, a little crunchy, a little soft. Are you confused? Good.

These pretty-in-pink cheesecake bites are delicious. As in one of the best things I’ve ever eaten. They’re creamy and crunchy, tangy and sweet. The perfect combination of confusing words to describe this amazing treat.

For the Crust:

1.5 cup crushed ginger snap cookies (about 25 cookies)

.5 cup melted butter

1 tbsp brown sugar

1) Preheat oven to 325 degrees

2) Spend 5 minutes trying to open packaging before realizing you can use scissors. Reward yourself with two cookies

2) Crush 1.5 cup cookies (I throw the cookies in a plastic bag and crush them with a rolling-pin)

3) Mix with .5 cup butter & brown sugar in food processor until it resembles wet sand

4) Line square pan with parchment paper because we hate doing dishes & don’t want to clean up more than we have to

5) Press mixture tightly into pan and bake for 12 minutes at 325 degrees

For the Strawberry Cheesecake Mixture:

1.5 boxes 8 oz packages of cream cheese

about a cup & a half pureed strawberries (chop up strawberries before putting into food processor)

1/2 cup granulated sugar

dash of vanilla

1) In the same food processor bowl (we hate doing dishes, remember?) add chopped strawberries

2) Blend until pureed, add cream cheese & blend again

3) Add 1/2 cup sugar & vanilla, combine

4) Pour mixture onto cooled crust

5) Bake for 40 minutes at 325 degrees

6) Store in refrigerator overnight (or freezer for a couple of hours) to set. Store in refrigerator when not eating


Mix with .5 cup butter & brown sugar in food processor until it resembles wet sand

Line square pan with parchment paper. Press mixture tightly into pan and bake for 12 minutes at 325 degrees

Add chopped strawberries. Blend until pureed.

Add cream cheese, sugar & vanilla. Blend until combined.

Pour onto crust & Bake for 40 minutes at 325 degrees. Refrigerate overnight.

You have to try this. I promise, you will not be disappointed.

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