Mini Lemon Cheesecakes with Gingersnap Crust
These Mini Lemon Cheesecakes have an ultra creamy and lemony filling with a spicy gingersnap crust. They’re topped with lemon curd and whipped cream for the ultimate lemon dessert!
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.
To make them, a spicy gingersnap cookie crust is filled with a creamy lemon cheesecake filling. After baking, the individual cheesecake bites are topped with lemon curd and a dollop of whipped cream.
The size is just perfect, and mini desserts are always more fun. 🙂
Why you’ll love this recipe
- Mini lemon cheesecake bites 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.
- 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
This is an easy recipe that can be customized using the ingredient substitutions mentioned below.
- Gingersnap cookies. Use crispy store-bought gingersnaps to make the crust. I used a gluten free variety, but you may use your favorite. Or, use graham crackers.
- Butter. Melted butter helps bind the crust mixture together and adds buttery flavor. Use unsalted butter to control the sodium.
- Cream cheese. Full fat cream cheese makes the creamiest cheesecake filling. Be sure that it’s softened to room temperature before beating for a smooth, creamy texture.
- Granulated sugar. Provides sweetness without masking the lemon flavor.
- Eggs. Provides structure to the cheesecake filling.
- Lemon. You’ll be using both the juice and zest, so a fresh lemon is a must.
- Sour cream. Helps break up the thick cream cheese and adds tanginess. You may replace it with plain Greek yogurt.
- Vanilla extract. Adds an extra layer of flavor.
- Lemon curd. Use your favorite store-bought variety or make your own homemade lemon curd in just 20 minutes.
- Whipped cream. Use either homemade whipped cream or stabilized whipped cream to decorate the tops of the mini cheesecakes. Stabilized whipped cream is recommended if you’ll be assembling these in advance.
See the recipe card below for the full list of ingredients and quantities.
How to make mini lemon curd cheesecakes
There are a few components in this recipe, but they’re all incredibly easy. Most can also be done completely in advance to make your life easier.
Pro tip: The cheesecake bites and lemon curd can be made in advance and refrigerated in an air tight container. Assemble a few hours before serving.
See the recipe card for full instructions.
Prepare the gingersnap crust
- Process the gingersnap cookies in a food processor and combine with melted butter and pinch of salt. Divide the gingersnap mixture between the (12) cavities and press in firmly.
- Bake for 8-10 minutes until golden.
Prepare the lemon cheesecake filling
- Beat the softened cream cheese for 1-2 minutes until smooth.
- Add the eggs, sugar, lemon juice, zest, sour cream and vanilla and beat until well incorporated.
- Divide the filling evenly between the (12) cavities.
- Bake until slightly wobbly, or about 10-15 minutes.
Assemble the mini cheesecakes
- Cool the mini cheesecakes for 20 minutes on a wire rack, then remove from the pan and cool completely. Once cooled, refrigerate for a minimum of 2 hours or overnight.
- Prepare the lemon curd (cool completely) and homemade whipped cream. When ready to serve, top the cheesecakes with a dollop of lemon curd, followed by the whipped cream.
Recipe FAQs
Years ago I purchased this mini cheesecake pan, which works wonderfully. I love them because they include a removable bottom for easy cheesecake removal.
If you prefer to use a standard muffin pan, the quantity and baking time will vary as the size is larger.
Lemon mini cheesecakes are done when they’re set but slightly wobbly in the center. Be sure to begin testing for doneness after 10 minutes as oven times vary considerably.
This recipe will keep in an air tight container in the refrigerator for up to 5 days.
Recipe notes
- Pro tip: The cheesecake bites and lemon curd can be made in advance and refrigerated in an air tight container. Assemble a few hours before serving.
- The whipped cream may be made in advance, simply whisk it beforehand. Or, make a batch of stabilized whipped cream which holds its shape for many days.
- Sub the gingersnap cookies with graham crackers or your favorite cookies!
- Substitute the lemon for lime, grapefruit, key lime, or blood orange.
More cheesecake recipes you’ll love
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
Equipment
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
- 1/8 teaspoon salt
For the Cheesecakes:
- 8 ounces cream cheese softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream or Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup lemon curd
- homemade whipped cream
Instructions
Prepare the crust:
- Preheat the oven to 350 degrees F. 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.1 cup gingersnap cookie crumbs, 4 tablespoons unsalted butter, 1/8 teaspoon salt
- 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.
Prepare the cheesecakes:
- Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the sugar, egg, sour cream, lemon juice, zest, and vanilla, and beat until smooth and well combined.8 ounces cream cheese, 1/2 cup granulated sugar, 1 large egg, 2 tablespoons sour cream, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 teaspoon pure vanilla extract
- Fill each cavity with the filling as evenly as possible. Bake on the middle rack of the oven for 10-15 minutes or until set but slightly wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
- 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
- Pro tip: 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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**This post was originally published in December 2014. I’ve updated some of the text, photos and added step by step recipe photos
53 Comments on “Mini Lemon Cheesecakes with Gingersnap Crust”
Can you freeze the cheesecakes until you are ready to top them with the lemon curd and whipping cream?
I have never tried freezing cheesecake…I would think it would affect the texture? I normally make my cheesecakes a few days in advance, then top them with the curd and whipped cream the day I plan to serve them.
I’ve made this recipe twice now and it always tastes fantastic! Love the flavor combination. Only thing is my cheesecakes fall as soon as I remove them from the oven and I’m not sure how to correct that.
Hi Brogan! I’m glad to hear that you are enjoying this recipe and I appreciate your feedback. It is normal for the cheesecakes to sink in the middle slightly…it shouldn’t be anything significant however. If it is, it could be from opening the oven door too often.
Can I use a cupcake pan with liners?
Holly
Yes this will work, but the baking time will be longer.
Are these cupcake size muffin pans make 6 or 12 to a pan. Or the really small pan which usually makes 24 .. about the size of a quarter.
Looks delish. Will definitely try once I know which pan to use😊
Thank you
I used a mini cheesecake pan that made 12 cheesecakes. A mini muffin or standard muffin pan may be used instead, but so of course cooking time would vary.
Made these today with key lime and key lime curd. I was really hoping this would turn out good and it looks amazing; however, it was so sour and bitter. I did not use the pith of the key limes either. I think it needs a little more sugar or may wish I used maple syrup as a sweetener. I also think ginger snaps were not sweet enough either.
Unfortunately they are so bitter that we had to throw them away. Will try again with adding some additional sweetener.
Hi Phell. I’m pretty surprised that they were too sour for you with key limes, they are more mild in tartness than lemons. I’ve served them many times and they’ve always been a hit…I’m sorry they didn’t suit your tastes.
What’s your secret to make them look like yours? While these look amazing and taste great, they look nothing like yours. Happy to send a pic.
Did you chill them so that they set? That’s what makes the most difference!
These are adorable indeed! I love downsizing big cake slices to something smaller which just satisfies the sweet craving but doesn’t make you feel all blah afterwards. That lemon curd looks absolutely stunning too and takes it to another level – I am definitely looking forward to making these!
Thanks so much for the kind words Katerina!
Ever since I saw these on IG and FB I’ve been thinking about how perfect they are for spring! Totally picturing these cheesecakes for an Easter dessert or a Mother’s Day brunch. And love the gingersnap crust!!
They would be perfect for those occasions! Thanks Leanne!
I am making the mini cheesecake you say to fill evenly so do I fill 2/3 way up or full to the top please let me know. Thanks.
It’s ok to fill a bit higher than 2/3 full, just not all the way to the top
Marcie, I made mini lime cheesecakes that looked similar to this, last year, and Oscar has been begging me to make them again ever since. I think I might have to surprise him with some of your lemon ones. Your new pics are terrific!!
Again…we are always on the same page! haha Lime would be so wonderful too, and I appreciate the compliment on the new photos! 🙂
Totally irresistible! Thanks for linking up with What’s Cookin’ Wednesday!
I find mini cheesecakes even more irresistible than regular — they’re so pop-able! Thanks for hosting, Karly! 🙂
Thank you for the nice comment, Alessandra! 🙂
It is a match made in heaven, and the gingersnap crust only made things better! Thanks, Carol! 🙂
Wow, Marcie, these are so pretty!!! I love that there are 2 layers of lemony deliciousness!
Thank you, Jess!