Mini Lemon Cheesecakes with Ginger Cookie Crust

This is a sponsored post, written by me, and created in partnership with Among Friends baking mixes.  All opinions expressed herein are straight from my heart.

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!  

So cute for a party! These creamy Mini Lemon Cheesecakes are a perfect compliment to their soft & chewy ginger molasses cookie crust. @AFBakingMixes #spon

Hey everybody!  Things are real busy this week with family and holiday stuff, but I just wanted to pop in quick to share this cute recipe idea that I think would be so perfect for entertaining!

So cute for a party! These creamy Mini Lemon Cheesecakes are a perfect compliment to their soft & chewy ginger molasses cookie crust. @AFBakingMixes #spon

I love these little lemon cheesecakes for this time of year, because the ginger and molasses cookie crust just feels so “holiday” to me.  But honestly I really think they could work all year ’round, because that lemon-y filling is so bright and fresh!

Wouldn’t these be so cute for a party?  I love the mini-size.  You can have one of these in one hand, and a glass of champagne or mulled wine in the other 🙂

I used Among Friends’ Shane’s Molasses Ginger Cookie Mix for the crust.  This baking mix is made with whole grains, with no gums or fillers, and is totally gluten-free!  It’s got a great soft, slightly chewy texture, and I loved the nutty bite from the oat flour.  It’s a perfect base for this creamy, citrus-y New York cheesecake filling!

One bag of Among Friends cookie mix yields about 2 dozen cookies, so if you don’t have 2 mini cheesecake pans, you can do like I did and halve the filling recipe, then just make an additional dozen cookies.  Or, you could double the filling and do one big cheesecake.  I’m including instructions for that in the recipe card below.

I just love these little cuties with a dollop of whipped cream and their little corkscrew curl of lemon zest!  You can use a zesting tool like this to get about a 2 or 3 inch long piece of lemon rind, then wind it tightly around a bamboo skewer to get that shape.  So fun!

So cute for a party! These creamy Mini Lemon Cheesecakes are a perfect compliment to their soft & chewy ginger molasses cookie crust. @AFBakingMixes #spon

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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!


Yield: 2 dozen mini cheesecakes

Ingredients:

For the Molasses Ginger Cookie Crust:



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


Additionally:



  • 1 cup heavy cream

  • 1/4 cup granulated sugar

  • zest of one lemon, for garnish


Directions:

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.


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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So cute for a party! These creamy Mini Lemon Cheesecakes are a perfect compliment to their soft & chewy ginger molasses cookie crust. @AFBakingMixes #spon

Among Friends has tons of different baking mixes that taste great and are made from wholesome ingredients.  You can check ’em out here, and be sure to follow along on Facebook, Instagram, Pinterest, and Twitter.

If you know (or are!) a cheesecake lover, be sure to have a look at all the different cheesecake recipes I have here on Baking a Moment!  There are lots of choices, to please every palate.  Have a great weekend!

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So cute for a party! These creamy Mini Lemon Cheesecakes are a perfect compliment to their soft & chewy ginger molasses cookie crust. @AFBakingMixes #spon