Mini Lemon Cheesecakes with Ginger Cookie Crust

These Mini Lemon Cheesecakes are just perfect for a party! The filling is rich, creamy, and full of bright lemon flavor, and the soft and chewy molasses ginger cookie crust is a great compliment. Your guests will love these individual gluten-free desserts!

Serves 2 dozen mini cheesecakes     adjust servings


For the Molasses Ginger Cookie Crust

  • 1 11.9-ounce bag Among Friends Shane's Molasses Ginger cookie mix
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/3 cup unsalted butter, softened

For the Lemon Cheesecake Filling

  • 12 ounces cream cheese (brick), softened
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 3 tablespoons heavy cream
  • juice of one lemon
  • zest of half a lemon
  • pinch of kosher salt


  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • zest of one lemon, for garnish


  1. To Make the Molasses Ginger Cookie Crust:

    1. Preheat the oven to 300 degrees F, and lightly mist 2 mini cheesecake pans with non-stick spray.
    2. Place all the crust ingredients in a mixing bowl and mix on medium-low speed until combined.  Roll into 1-inch balls, and press into the wells of the pans.

    To Make the Lemon Cheesecake Filling:

    1. Place the cream cheese, sugar, and cornstarch in a large mixing bowl, and beat on medium speed (using the paddle attachment), until smooth.  Add the eggs, one at a time, scraping the bottom and sides of the bowl with a silicone spatula after each addition.  Stir in the cream, lemon juice, zest, and salt.
    2. Divide the mixture equally between the wells of the pan.  Bake for 22-25 minutes, or until set around the edges, but still a little jiggly in the center.  Chill completely before unmolding.

    To Garnish:

    1. Place the cream in a medium mixing bowl and whip until soft peaks form.  Slowly add the sugar and continue to whip until the mixture holds stiff peaks.  Place a dollop of whipped cream on each mini-cheesecake, and top with a curl of lemon zest.


Recipe Notes

Note:  To make one big cheesecake, double the filling and use a well-greased 8-inch diameter x 3-inch deep cake pan, lined with a circle of parchment.  Place it in a larger pan filled with hot water.  Bake for 20 minutes at 350 degrees, then turn the oven temp down to 250 and bake for an additional 60-70 minutes.  It should be set around the edges, but still a little jiggly in the center.  Let it cool in the oven, holding the door ajar with the handle of a wooden spoon, then chill in the fridge overnight.  Use a hot towel to loosen it from the pan, then flip it out and invert onto a serving plate.


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