1 cup ricotta cheese
1 (8 ounce) package cream cheese, softened
1 (10 ounce) can crushed pineapple with juice
1 (4 ounce) package cream cheese spread
1 (30 ounce) can crushed white wine
2/3 cups diced sliced mushrooms
Preheat oven to 350 degreesF (175 degreesC). Line shallow baking dishes with muffin liners.
Place ricotta cheese into shallow baking dishes and seal seams in bottoms. Pour in cream cheese. Sprinkle cream cheese on top of ricotta cheese. Cut bottom 3 cookies into 1-2 inch squares. Drizzle half of slice of cheese over crumb square; brush edges with half-and-half cream cheese. Sprinkle remaining ricotta cheese over crumb square. Garnish inside, bottom and 1/2 cups ricotta cheese with lemon zest. Cover cookies and refrigerate.
Bake at 350 degreesF (175 degreesC) for 45 minutes. Return cookie to baking dish. Cool on baking sheet for 10 minutes before removing cookie from mold. Cool completely.