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Mini Lemon Cheesecakes with Gingersnap Crust Blissful Bites

Delight in these Mini Lemon Cheesecakes with Gingersnap Crust, a burst of flavor in every bite, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Chilling Time 2 hours
Total Time 2 hours 45 minutes
Servings: 12 mini cheesecakes
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gingersnap Crust
  • 1 cup Gingersnap Cookie Crumbs Can substitute with graham crackers or other favorite cookies.
  • 1/2 cup Unsalted Butter Melted.
  • 1/4 teaspoon Salt Enhances flavor depth.
For the Cheesecake Filling
  • 16 oz Cream Cheese Softened to room temperature.
  • 1/2 cup Granulated Sugar
  • 1 large Egg Adds structure.
  • 1/2 cup Sour Cream or Greek Yogurt Contributes creaminess.
  • 1/4 cup Fresh Lemon Juice Provides acidity.
  • 1 tablespoon Lemon Zest Enhances flavor.
  • 1 teaspoon Pure Vanilla Extract Adds depth.
  • 1/4 cup Lemon Curd For topping.
  • 1 cup Homemade Whipped Cream Optional for garnish.

Equipment

  • mini cheesecake pan
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine gingersnap cookie crumbs, melted unsalted butter, and a pinch of salt. Press into the bottom of a mini cheesecake pan to form a sturdy crust. Bake for 8-10 minutes or until golden brown, then cool completely.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Gradually add in the granulated sugar, mixing thoroughly. Incorporate the egg, sour cream or Greek yogurt, fresh lemon juice, lemon zest, and pure vanilla extract until smooth.
  3. Evenly pour the cheesecake filling over each crust in the mini cheesecake pan. Bake at 350°F (175°C) for 10-15 minutes. Cool for 20 minutes at room temperature.
  4. Transfer the cheesecakes to the refrigerator. Chill for at least 2 hours.
  5. Carefully remove the mini cheesecakes from the pan. Top each with lemon curd and a dollop of whipped cream if desired.

Nutrition

Serving: 1mini cheesecakeCalories: 200kcalCarbohydrates: 18gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For best flavor, assemble with lemon curd and whipped cream just before serving to keep textures fresh.

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