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+ servings
close up front shot of mini lemon cheesecakes on marble serving board

Mini Lemon Cheesecakes

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]

For the Whipped Cream:

  • 1/2 cup heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract

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.

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.
  • 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.

Prepare the whipped cream:

  • Place the heavy whipping cream, sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment and beat on medium high speed until soft peaks begin to form. Remove the whisk attachment and whisk just a bit more by hand until you've reached the desired consistency.

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!

Notes

  • 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.
  • Make mini lemon cheesecakes with graham cracker crust or use your favorite cookies!
  • Mini lemon cheesecakes keep in an air tight container in the refrigerator for up to 5 days.
  • Substitute the lemon for lime, key lime or blood orange.

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.

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