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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!

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: cheesecakes, Cookie, Crust, ginger, Lemon, mini
Servings: 24 mini cheesecakes
Calories: 154kcal

Ingredients

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 (1 1/2 bricks) softened
  • 3/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 large eggs
  • 3 tablespoons heavy cream
  • 2 tablespoons lemon juice (juice of 1 lemon)
  • 1 tablespoon lemon zest (zest of half a lemon)
  • 1/8 teaspoon kosher salt

Additionally

US Customary - Metric

Instructions

To Make the Molasses Ginger Cookie Crust:

  • Preheat the oven to 300 degrees F, and lightly mist 2 mini cheesecake pans with non-stick spray.
  • 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:

  • 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.
  • 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:

  • 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.

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.
©Baking a Moment

Nutrition

Calories: 154kcal | Carbohydrates: 9g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 70mg | Potassium: 34mg | Sugar: 8g | Vitamin A: 470IU | Vitamin C: 0.8mg | Calcium: 25mg | Iron: 0.1mg