These treats are also a great way to get kids involved in the kitchen! My 7-year-old daughter helped me by crushing the cookies in a sealed zip-top bag, mixing and measuring the cream cheese filling, and spooning in the cheesecake layers. Since the cheesecake bites are small, they’re easy to work with — perfect for tiny hands.
Makes: 12 (1/4-cup) cheesecake bites
Ingredients:
Gingersnap Crust:
1 cup crushed gingersnap cookies
2 tablespoons unsalted butter, room temperature
Easy Blackberry Jam:
6 ounces blackberries
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
Cream Cheese Filling:
5 ounces cream cheese or neufchatel
1/2 cup Greek yogurt
2 tablespoons freshly squeezed lemon juice
2 tablespoons honey
Directions:
1. Preheat oven to 325 F. Line a 12 (1/4-cup cup size) muffin tin with parchment liners using this technique or your favorite cupcake liners.
2. To crush the gingersnaps, place cookies in a zip-top bag and roll with rolling pin or use a food processor. Place crumbs in a bowl. Chop the butter, scatter over crumbs, and use fingertips to work.
