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Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.

For the crust: Place ginger snap cookies in a large resealable bag and crush them finely using a rolling pin. Transfer crushed cookies to a medium bowl. Add 2 tablespoons of granulated sugar and melted butter. Mix until well combined.

Spoon about 1 1/2 tablespoons of the crust mixture into each paper liner. Using a small tamper or the back of a spoon, firmly press the crust down into the bottom of each liner.

Bake the crusts for 8-10 minutes, or until fragrant and lightly golden. Remove from oven and let cool slightly while preparing the filling.

For the filling: In a large bowl, combine 3/4 cup granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon oils and infuse the sugar with flavor.

Add cubed cream cheese to the lemon-sugar mixture. Beat with an electric hand mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.

Add eggs one at a time, beating well after each addition until just incorporated. Do not overmix.

Stir in the freshly squeezed lemon juice and vanilla extract until combined.

Spoon the cheesecake batter evenly over the pre-baked crusts in the muffin tin, filling each liner almost to the top.

Bake for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will puff up during baking. Remove from oven and let cool completely in the muffin tin on a wire rack. Once cooled, transfer to the refrigerator to chill for at least 2 hours, or preferably overnight.

Once chilled, carefully remove the mini cheesecakes from the muffin tin. Top each cheesecake with a generous spoonful of lemon curd.

For the whipped cream (optional): In a cold bowl with cold beaters, whip heavy cream and powdered sugar on high speed until stiff peaks form. Pipe or spoon a dollop of whipped cream on top of the lemon curd, if desired. Serve chilled.


Preheat oven to 325°F. Line a 12-cup muffin tin with paper liners.

For the crust: Place ginger snap cookies in a large resealable bag and crush them finely using a rolling pin. Transfer crushed cookies to a medium bowl. Add 2 tablespoons of granulated sugar and melted butter. Mix until well combined.

Spoon about 1 1/2 tablespoons of the crust mixture into each paper liner. Using a small tamper or the back of a spoon, firmly press the crust down into the bottom of each liner.

Bake the crusts for 8-10 minutes, or until fragrant and lightly golden. Remove from oven and let cool slightly while preparing the filling.

For the filling: In a large bowl, combine 3/4 cup granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the lemon oils and infuse the sugar with flavor.

Add cubed cream cheese to the lemon-sugar mixture. Beat with an electric hand mixer on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.

Add eggs one at a time, beating well after each addition until just incorporated. Do not overmix.

Stir in the freshly squeezed lemon juice and vanilla extract until combined.

Spoon the cheesecake batter evenly over the pre-baked crusts in the muffin tin, filling each liner almost to the top.

Bake for 18-22 minutes, or until the edges are set and the centers are slightly jiggly. The cheesecakes will puff up during baking. Remove from oven and let cool completely in the muffin tin on a wire rack. Once cooled, transfer to the refrigerator to chill for at least 2 hours, or preferably overnight.

Once chilled, carefully remove the mini cheesecakes from the muffin tin. Top each cheesecake with a generous spoonful of lemon curd.

For the whipped cream (optional): In a cold bowl with cold beaters, whip heavy cream and powdered sugar on high speed until stiff peaks form. Pipe or spoon a dollop of whipped cream on top of the lemon curd, if desired. Serve chilled.
