Ginger-Lemon Cheesecake Bites

1. Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.

2. Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.

3. 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.

4. 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.

Cook's Note:

Don't worry about the loose crumbs, they will hold after baking.