Lemon Cheesecake Cookie Bites Food

LEMON CHEESECAKE COOKIE BITES

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.

LEMON CHEESECAKE BITES

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.