Mini Lemon Cheesecakes with Gingersnap Crust
These 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!
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.
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. See this recipe for Mini Cheesecake Cupcakes for more information.
Lemon 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
- 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:
- American flag no bake cheesecake
- Classic cheesecake by Food Network
- Cranberry orange cheesecake
- 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
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
- 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
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
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
51 Comments on “Mini Lemon Cheesecakes with Gingersnap Crust”
Lemon and gingersnaps is just a heavenly combo!
It’s one of my favorite combos ever! 🙂
Marcie, these are GORGEOUS!!! Lemon is one of my all time favorite flavors and this is exactly what I will be craving once the holiday madness is over!! Pinned! 🙂
Thank you, Renee! Lemon curd and gingerbread is a “thing” for me, and I love it during the holidays. Not too traditional I know, but I can’t deny it. 🙂 It’s definitely been a nice change of pace for me!
Ha! Marcie, snap! I just posted a mini cheesecake recipe, too. Definitely great minds here …
Love your pretty lemon offerings – and very impressed that you made your own lemon curd. Lemon curd is one of my very favourite things!
Merry Christmas!
Great minds do think alike, Helen! Lemon curd is one of my favorite things ever, too — it makes everything taste better! Going to check out your cheesecake now. 🙂
OMG! I’m so with you! I feel like my task list just keeps growing and I so wanted to redo some icky photos from years past on the blog before the New Year and well THAT isn’t going to happen! These little bites are just so adorable though! Pinned!
I have gotten no where near re-doing the photos I want to, so it’s not looking good for me either! Maybe we can get it done in the off season. haha Thank you for the pin, Justine! 🙂
I love lemon desserts..they are so refreshing! These make my mouth water! Pinned & beautiful photography Marcie! 🙂
Lemon desserts are so refreshing! Thank you so much for the nice comment, Manali, and for the pin! 🙂
Marcie, these mini cheesecakes look so pretty and adorable! I love that you are sharing a citrus dessert because they’re my favorite too and it’s definitely a refreshing change from all the typical flavors we are seeing right now. The gingersnap crust still makes it festive enough which is just perfect! <3 these!
Thank you, Kelly! Lemon desserts are so refreshing, and this lemon curd tasted amazing with the gingersnap crust! 🙂
These mini lemon cheesecakes are too cute! I love lemon desserts in the winter, bring such a brightness to cold days.
Thank you, Natalie! The lemon really helped perk me up on an otherwise gloomy day. 🙂
Thank you, Dannii — these were definitely a nice change of pace! 🙂
That pop of lemon flavor was just what I needed after all the chocolate and peppermint! haha Thanks for the pin, Lindsey! 🙂
Thank you, ladies! The fresh lemon flavor and spicy gingersnap crust really helped brighten my day since there was a big storm out! Wish I could get you a couple. 🙂
These mini cheesecakes are so gorgeous, Marcie! I love the pretty color and the sprinkle of gingersnaps on top. What a great dessert for the holidays. So easy to just grab ‘n go! Pinned!
Thank you, Gayle! I was craving fresh lemon flavor and knew I had to pair it with gingersnaps. I’m in charge of Christmas dessert, and this will definitely be on the menu. I love grab ‘n go desserts!
I love that these are mini, I love that they are lemon, I love that they are gluten free too. Oh wait, I love the gingersnap crust too! Fine, I love it all 🙂
Haha…thank you, Zainab! I love mini cheesecakes so much, but one day I need to go all out and make one big one. Maybe in 2015! 🙂
How cute are these!? So cute!! I want to pop one right into my mouth. Love the lemon and gingersnap combination, and I bet these taste amazing!
Haha, thank you, Denise! They were very pop-able. 🙂 The gingersnap-lemon combo is one of my favorites, and it was nice having some lemon amidst all the chocolate and peppermint I’ve been eating!
Wow Marcie, these are GORGEOUS! I wish I had one or two of these right now. Looking at these cheesecakes reminds me of summer, all bright and sunny. 🙂
Thank you, Kathy, and I would have loved to have shared some with you! I made them on a very rainy day, so they really were like little rays of sunshine. 🙂
I’m like you Marcie – love love love chocolate desserts but also love citrusy ones, too. These mini cheesecakes are adorable and I bet they’re irresistible with lemon curd and a gingersnap crust. Yum!
The lemon curd put these over the top for me…I could seriously just eat it with a spoon! Thank you, Alyssa! 🙂