Well, we all get a kick out making others smile, right?
Yes, the smile is a gift for them, but it’s also just a little party favor for us too.
I used to play a game where my goal was to make sure everyone with whom I came it contact each day walked away from my presence (or vice versa) wearing a smile.
I think I need to reinstate that game into my life!

And, what better way to make smiles than with treat deliveries!

And this treat from the “Treat Fairy” was pretty darn amazing: Lemon Curd White Chocolate Gingersnap Cheesecake Bars.

Lots and lots of smiles ensued after this one. Oh, and I made TWO batches – one gluten-free and one “regular.” They were both insanely great.

Lemon Curd White Chocolate Gingersnap Cheesecake Bars

Gingersnap Crust:
10 oz. Mi Del Ginger Snaps (gluten-free or traditional), processed into a fine crumb
8 Tbs. butter, melted

Preheat the oven to 425 degrees.
Mix together the cookie crumbs and melted butter and press into the bottom of a parchment paper lined quick release pan.
Bake for about 15 minutes, until bubbly and sweet smelling.
Cool for several hours.

Lemon White Chocolate Cheesecake:
8 oz. mascarpone cheese, room temperature
8 oz. ricotta cheese, room temperature
1 pkg. Godiva White Chocolate Vanilla Bean Pudding Mix
1 large egg
juice and zest of 1 fresh lemon

Lower the oven temperature to 325 degrees.
Mix or puree all cheesecake ingredients until super smooth.
Spread over the cooled gingersnap crust.
Bake for about 35 minutes, until set.

Chill for several hours.

Lemon Curd Layer:
1 cup Easy Lemon Curd
Candied Lemon

Spread the lemon curd over the chilled cheesecake.

Top with Candied Lemon.

Chill again before slicing and serving.

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