Mini Lemon Cheesecakes with Gingersnap Crust {GF}

Mini Lemon Cheesecakes with Gingersnap Crust {GF}

recipe by

290
calories
19
ingredients
12
servings
3.622

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Ingredients

3/4 cup gingersnap cookie crumbs pulsed in a food processor, I used Pamela's gluten free brand, plus more for garnish*
1/4 cup toasted pecans finely chopped
4 tbsps unsalted butter melted
1 pinch salt
8 ozs cream cheese softened, I used ⅓ less fat neufchâtel
1 tbsp lemon zest
2 tbsps unsalted butter room temperature, cut into small cubes
1 1/2 tbsps lemon zest

Nutrition Facts

290
calories
20
g fat
24
g sugar
Amount Per Serving (recipe is 12 servings)
Calories 290
Calories From Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 10g
50%
Trans Fat g
Cholesterol 120mg
40%
Sodium 115mg
5%
Potassium 90mg
3%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
0%
Sugars 24g
Protein 4g
8%
Vitamin A
15%
Vitamin C
15%
Calcium
4%
Iron
2%

Weight Watchers Points

PointsPlus: 8
SmartPoints: 14