Mini Cheesecake Bars with Gingersnap Cookie Crust

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tbsp Vanilla extract
  • 1 cup White sugar

• Snacks

  • 1 1/2 cups Gingersnap cookies

• Dairy

  • 2 8oz size of cream cheese
  • 3 tbsp Butter, unsalted
  • 1/4 cup Milk
  • 1/2 cup Sour cream

Found on sunshineandflipflops.com

Description

Directions

• Preheat your oven to 350 degrees.
• Line your baking pan with parchment paper.
• Use a food processor to crumble cookies.
• Mix together your melted butter and gingersnap cookie crumbles.
• Pour then pat down your crust mixture in your baking pan.
• Beat your cream cheese and sugar together until well combined.
• Add your milk, sour cream, vanilla extract, and eggs. Mix well.
• Next, add your flour. Mix until all ingredients are combined together.
• Pour your filling in your pressed crust. Tap the pan to remove any air bubbles.
• Bake the cheesecake for 40 minutes.
• Keep your cheesecake inside the oven for a few more minutes once it has beeped with the door cracked.
• Remove from the oven and place in your fridge to completely cool.
• Serve chilled.

Nutrition