Mini Lemon Cheesecakes with Gingersnap Crust

Mini Lemon Cheesecakes with Gingersnap Crust cover

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Mini Lemon Cheesecakes with Gingersnap Crust

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Ingredients

Warning0 allergens identified

Mini Lemon Cheesecakes with Gingersnap Crust

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 buttermelted

For the cheesecake

⅛ tsp salt

8 ounces cream cheesesoftened to room temperature

½ cup granulated sugar

1 egg

2 tablespoons sour cream or Greek yogurt

2 tablespoons fresh lemon juice

1 tbsp lemon zest

1 tsp pure vanilla extract

1 cup lemon curd

whipped cream

Instructions

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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.

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.

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!

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Cream Cheese is Essential 🧈
Allow cream cheese to sit at room temperature for 30 minutes before mixing to ensure a smooth, lump-free filling that bakes evenly without overmixing.
Water Bath Prevents Cracks 💧
Bake your mini cheesecakes in a water bath to maintain gentle, even heat and prevent the tops from cracking or the filling from becoming rubbery.
Gingersnap Crust Binding Trick 🍪
Toast the gingersnap crumbs lightly before mixing with melted butter to deepen their spicy flavor and create a crispier, more cohesive crust that won't crumble when slicing.
Zest Before Juicing Lemons 🍋
Always zest your lemons before cutting and juicing them—the skin is much easier to work with when the lemon is whole, ensuring maximum aromatic zest for bright flavor.
Chill Overnight for Best Flavor 🧊
Refrigerate the finished cheesecakes for at least 8 hours or overnight so the flavors meld together and the texture sets to creamy perfection before adding toppings.