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Ginger Cheesecake Dessert
pouch Betty Crocker™ gingerbread cookie mix
cup butter or margarine, softened
can (14 oz) sweetened condensed milk (not evaporated)
package (8 oz) cream cheese, softened
cup fresh lemon juice
cups Cool Whip™ frozen whipped topping, thawed
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.
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.
Meanwhile, press remaining dough in pan. Bake 8 to 10 minutes or until set. Cool completely, about 30 minutes.
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.
Crumble 5 baked cookies; sprinkle over cream cheese mixture. Cover; refrigerate about 1 hour or until chilled. Store covered in refrigerator.
Cut cheesecake into mini 1-inch bites, perfect for a dessert tray.
No nutrition information available for this recipe.
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