Ginger Lemon Cheesecakes

1. 1

   Process 2/3 of the cookies until fine crumbs form. Spoon into six dessert glasses. Place on a tray.

2. 2

   In a small bowl, combine 1 tbsp lemon juice and 2 tsp water. Sprinkle over cookie crumbs in glasses.

3. 3

   Place remaining juice into a large bowl and add zest. Add cream cheese, cream and ginger to bowl. Whisk until smooth and thick. Spoon mixture over cookie base in glasses. Sprinkle with reserved ginger and chill for 20 mins. Stand at room temperature for 10 mins before serving. Serve with remaining ginger snaps.

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