Ginger Cheesecake Dessert

  • Prep Time 40 min
  • Total Time 1 hr 10 min
  • Servings 15

Ingredients

Ingredients

1
pouch Betty Crocker™ gingerbread cookie mix
1/2
cup butter or margarine, softened
1
tablespoon water
1
egg
1
can (14 oz) sweetened condensed milk (not evaporated)
1
package (8 oz) cream cheese, softened
1/3
cup fresh lemon juice
2
cups Cool Whip™ frozen whipped topping, thawed

Directions

Directions

  • 1 Heat oven to 375°F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter, water and egg until soft dough forms.
  • 2 Make 5 cookies by shaping dough into 5 (1-inch) balls. Place balls 2 inches apart on ungreased cookie sheet. Flatten slightly with bottom of glass dipped in sugar. Bake 8 to 10 minutes or until edges are set. Cool 1 minute; remove from cookie sheet to cooling rack.
  • 3 Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
  • 4 In large bowl, beat milk, cream cheese and lemon juice with electric mixer on medium speed until smooth. Fold in whipped topping. Spread over cooled cookie base.
  • 5 Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Notes










Tips

Expert Tips

Cut cheesecake into mini 1-inch bites, perfect for a dessert tray.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.