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!

Mini lemon cheesecakes with gingersnap crust on a marble board.

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. 🙂

Mini lemon cheesecakes topped with lemon curd and whipped cream.
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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

Gingersnap cookie crust before and after baking
  1. 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.
  2. Bake for 8-10 minutes until golden.

Prepare the lemon cheesecake filling

How to make mini lemon cheesecakes.
  1. Beat the softened cream cheese for 1-2 minutes until smooth.
  2. Add the eggs, sugar, lemon juice, zest, sour cream and vanilla and beat until well incorporated.
  3. Divide the filling evenly between the (12) cavities.
  4. Bake until slightly wobbly, or about 10-15 minutes.

Assemble the mini cheesecakes

Assemble mini cheesecakes with lemon curd.
  1. 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.
  2. 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.
Mini lemon cheesecakes on a serving board with whipped cream and lemon slices.

Recipe FAQs

What’s the best pan to use for mini cheesecakes?

Years ago I purchased this mini cheesecake pan, which works wonderfully.  I love them because they include a removable bottom for easy cheesecake removal.

Can this recipe be made in a regular muffin pan?

If you prefer to use a standard muffin pan, the quantity and baking time will vary as the size is larger.

How do you know when mini cheesecakes are done?

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.

How long will these keep in the fridge?

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.
Mini lemon cheesecakes with gingersnap cookie crust topped with whipped cream.

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 with gingersnap crust on a marble board.

Mini Lemon Cheesecakes

Servings: 12 mini cheesecakes
Prep Time: 45 minutes
Cook Time: 40 minutes
Cooling Time: 2 hours 20 minutes
Total Time: 3 hours 45 minutes
These Mini Lemon Cheesecakes are an explosion of flavor with tangy lemon curd and a spicy gingersnap cookie crust! They're perfect for entertaining as they can be assembled completely in advance!
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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

Serving: 1cheesecake, 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
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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