Tiny Spiced Treats (Print Version)

# Ingredients:

01 - Crushed graham cookies (200 grams)
02 - Light brown sugar (48 grams)
03 - Melted unsalted butter (90 grams)
04 - Ground ginger (2 teaspoons, split)
05 - Ground cinnamon (1.25 teaspoons, split)
06 - Grated lemon peel (1 teaspoon)
07 - White chocolate for baking (155 grams)
08 - Block cream cheese (130 grams)
09 - Extra butter, softened (70 grams)
10 - Tangy sour cream (45 grams)
11 - Freshly ground nutmeg (1/4 teaspoon)
12 - Ground cardamom spice (1/4 teaspoon)
13 - Pure vanilla extract (1/2 teaspoon)
14 - Fine sea salt (1/16 teaspoon)

# Instructions:

01 - Combine melted butter with graham crumbs, add spices, lemon peel, and sugar. Push firmly into paper-lined cupcake molds
02 - Slowly melt white chocolate using double boiler method, set aside to cool completely
03 - Whip butter till light, blend in soft cream cheese, then add all other ingredients
04 - Spoon mixture onto crusts, pop in freezer for 15 minutes, then move to refrigerator

# Notes:

01 - Only use solid cream cheese blocks, not the spreadable kind
02 - Try swapping graham cookies with ginger cookies for extra flavor
03 - Will stay fresh in the fridge up to 3 days

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