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!
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!
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
For the Molasses Ginger Cookie Crust:
For the Lemon Cheesecake Filling:
To Make the Molasses Ginger Cookie Crust:
To Make the Lemon Cheesecake Filling:
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.
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!