Mini Lemon Cheesecakes with Gingersnap Crust

Mini Lemon Cheesecakes are creamy and lemony with a spicy gingersnap crust.  They’re topped with lemon curd and whipped cream for the ultimate lemon dessert! {GF}

Lemon desserts are some of my very favorite as they’re the perfect balance of sweet and tangy. My luscious lemon bars and lemon pudding cake are two of my go-to recipes, but these Mini Lemon Cheesecakes are a special recipe that I turn to for holidays and entertaining.

They’re a tried and true favorite!

I love cheesecake, but an entire slice is just too heavy for me.  A few bites is all I need to satisfy me, which is why I prefer my mini no bake cheesecakes and these Mini Lemon Cheesecakes!

The size is just perfect, and mini desserts are always more fun. 🙂

Why you’ll love this recipe:

• Mini lemon cheesecakes are an explosion of flavor with a spicy gingersnap crust, lemony cheesecake filling and tangy lemon curd.
• This recipe is very easy, and everything may be made in advance.
• These cheesecake bites are a show stopping dessert that’s perfect for holidays and entertaining.
• Any variety of citrus may be substituted for the lemon.  

Recipe ingredients

• Store bought gingersnap cookies (I used gluten free)
• Butter
• Cream cheese
• Granulated sugar
• Eggs
• Lemon zest and juice
• Greek yogurt or sour cream
• Vanilla extract

How to make this recipe

There are a few steps involved in this recipe, but they’re all incredibly easy.

See the recipe card for full instructions.

Prepare the Lemon Curd.

This may be done up to 2 days in advance.

Prepare the crust.

Process the gingersnap cookies in a food processor and combine with melted butter and pinch of salt. 

Divide the mixture evenly between the (12) cavities and press in firmly and bake for 8-10 minutes until golden.

Prepare the cheesecake filling.

Beat the softened cream cheese in a medium bowl until smooth, then add the sugar, egg, Greek yogurt, lemon zest and juice and vanilla extract and beat until well combined.  Divide the filling evenly between the (12) cavities, then bake for 15-18 minutes or until slightly wobbly (begin checking for doneness after 15 minutes as oven times vary). 

Cool for 20 minutes on a wire rack, then remove the cheesecakes from the pan and cool completely.  Once cooled, refrigerate for a minimum of 2 hours or overnight.

Prepare the whipped cream.

See my recipes for homemade whipped cream or stabilized whipped cream.

Assemble the cheesecakes

When ready to serve, top the cheesecakes with a dollop of lemon curd, followed by the whipped cream.

FAQs

Recipe notes

• Lemon cheesecakes and lemon curd can be made in advance and stored in an air tight container and assembled just before serving.
• The whipped cream may be made in advance, simply whisk it beforehand.
• Sub the gingersnap cookies with graham crackers or your favorite cookies!
• Substitute the lemon for lime, key lime or blood orange.

More cheesecake recipes you’ll love:

• Classic cheesecake by Food Network
• Cranberry orange cheesecake
• Key lime cheesecake bars
• Coconut cheesecakes
• Pumpkin cheesecake

Did you try this recipe?  If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram

Mini Lemon Cheesecakes

Servings: 12 mini cheesecakes

Prep Time: 45 minutes mins

Cook Time: 40 minutes mins

Additional Time: 0 minutes mins

Total Time: 1 hour hr 25 minutes mins

Mini Lemon Cheesecakes are an easy mini lemon cheesecake recipe with a gingersnap crust, topped with lemon curd and whipped cream! 

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Ingredients

For the Crust:

• 1 cup gingersnap cookie crumbs pulsed in a food processor (I used Pamela’s gluten free brand), plus more for garnish*
• 4 tablespoons unsalted butter melted
• pinch of salt

For the Cheesecakes:

• 8 ounces cream cheese softened
• 1/2 cup granulated sugar
• 1 large egg
• 2 tablespoons Greek yogurt or sour cream
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon pure vanilla extract
• 1 cup lemon curd
• homemade whipped cream

Equipment

• Mini cheesecake pan

Instructions 

Prepare the crust:

• Preheat the oven to 350 degrees. Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.
• Place the gingersnap crumbs and a pinch of salt in a small bowl and stir to combine. Add the butter and stir until the mixture is well combined. Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon. Bake on the middle rack of the oven for 8-10 minutes, or until golden brown. Cool on a wire rack while you make the filling.
  1 cup gingersnap cookie crumbs, 4 tablespoons unsalted butter, pinch of salt

Prepare the cheesecake filling:

• Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the sugar, egg, Greek yogurt or sour cream, lemon juice, zest, and vanilla, and beat until smooth and well combined. Fill each cavity with the filling as evenly as possible, and bake on the middle rack of the oven for 15-20 minutes or until set but slightly wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
  8 ounces cream cheese, 1/2 cup granulated sugar, 1 large egg, 2 tablespoons Greek yogurt or sour cream, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon pure vanilla extract
• Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one. Use a knife to loosen the sides if necessary — I didn’t have to. Remove the metal insert if they’re easy to remove at this point, and cool completely in the refrigerator for 2 hours or overnight.

Assemble the cheesecakes:

• Place the cheesecakes on a serving tray. Top each with a dollop of lemon curd, and pipe the whipped cream decoratively over the top of the curd. Garnish with the reserved gingersnap crumbs and enjoy!
  1 cup lemon curd, homemade whipped cream

Notes

• Lemon cheesecakes and lemon curd can be made in advance and stored in an air tight container and assembled just before serving.
• The whipped cream may be made in advance, simply whisk it beforehand.  You can also make my stabilized whipped cream if you’d like to pipe it onto the cheesecakes in advance!
• Sub the gingersnap cookies with graham crackers or your favorite cookies.
• Store in an air tight container in the refrigerator for up to 5 days.

Nutrition

Serving: 1g, Calories: 270kcal, Carbohydrates: 28g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Cholesterol: 57mg, Sodium: 206mg, Fiber: 1g, Sugar: 16g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Sweets

Cuisine: American

Author: Marcie

Keyword: gluten free cheesecake, lemon cheesecake, mini lemon cheesecake recipe, mini lemon cheesecakes

All recipes and images © Flavor the Moments.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This post was originally published in December 2014.  I’ve updated some of the text, photos and added step by step recipe photos

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