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!
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.