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Mini Cheesecakes with Gingersnap Crust and Raspberry Sauce

Joanne Ozug
  • 2018 minutes
  • Serves 16

INGREDIENTS

1 cup

ground gingersnap cookies

3 tbsp

unsalted butter, melted

2 8 ounce packages

cream cheese, at room temperature

3/4 cup

sugar

2

eggs

1/4 cup

milk

1/2 cup

sour cream

1 1/2 tsp

vanilla extract

2 tbsp

flour

1 1/2 cups

raspberries (fresh or frozen)

2 tbsp

sugar

1 1/2 tsp

lemon juice