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Mini Lemon Cheesecakes with Gingersnap Crust

| 69 Comments

Why is it that everything in miniature is so darn cute? Let’s ponder over Mini Lemon Cheesecakes with Gingersnap Crust.

Mini Lemon Cheesecakes with Gingersnap Crust

Each of these adorable baby New York-style cheesecakes is a creamy dreamy combo of Greek yogurt, bright lemon zest, and classic cream cheese, set atop a spicy gingersnap. Did I painstaking crush cookies, blend them with melted butter, then delicately spoon and press them into muffin cups? Girl please—I save that kind of effort for Pumpkin Pull Apart Bread. We’re popping a premade gingersnap into a cupcake liner, then giving ourselves a high five. For tiny cheesecakes like these, I promise you won’t miss a thing.

The gingersnaps’ light bite is the ideal complement to the cheesecakes’ luscious lemon filling. A kiss of orange zest creates a flavor effect similar to Meyer lemons and makes these mini cheesecakes oh so fancy!

Mini Lemon Cheesecakes with Gingersnap Crust

Since I can’t let well enough alone (ask Ben), I stirred together a 30-second brown sugar Greek yogurt sauce that’s straight out of the New York cheesecake dictionary. I simply swapped Greek yogurt for the traditional sour cream. The taste is outstanding, and the extra protein boost from the Greek yogurt gives us all a nice excuse to go back for more.

Spoon the sauce over the top of each mini cheesecake, gild the little guys with some crushed gingersnaps, then settle down to quietly eat four or so. They are “baby” cheesecakes after all.

Mini Lemon Cheesecakes with Gingersnap Crust

And speaking of baby….a certain blogger friend of mine is expecting! Liz of The Lemon Bowl will be having a beautiful baby soon. As a surprise, a group of bloggers and I collaborated to throw Liz a virtual baby shower, by each featuring a lemon-themed recipe in her honor. I’ve long-admired Liz’s blog, both for her recipes (which all have a healthy twist), and for the wonderful, generous person that she is. Liz, please go ahead and eat six of these Mini Lemon Cheesecakes: three for you, and three for Baby!
Mini Lemon Cheesecakes for Liz's Baby Shower

Luscious Mini Lemon Cheesecakes with Gingersnap Crust will rank right up there with fuzzy ducklings, baby booties, Golden Retriever puppies, and mini-Snickers bars on the “Tiny Things I Simply Can’t Resist” list.

Whether you are looking for a fun party dessert (I brought Mini Lemon Cheesecakes with Gingersnap Crust to a tailgate and watched them vanish) or a special treat just for you, Mini Lemon Cheesecakes with Gingersnap Crust are an easy to make, delightful to eat treat.

Mini Lemon Cheesecakes with Gingersnap Crust

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 4 hours, 33 minutes

Yield: 24 mini cheesescakes

Mini Lemon Cheesecakes with Gingersnap Crust

Luscious Mini Lemon Cheesecakes with Gingersnap Crust are an easy to make treat for parties (or just for you!) Greek yogurt adds a New York-style tang and keeps these mini cheesecakes light. Top with Greek yogurt brown sugar sauce, and you have an elegant dessert that your friends and family are sure to love.

Ingredients

    Mini Cheesecakes
  • 24 gingersnap cookies, plus additional crushed for garnish
  • 20 ounces reduced fat cream cheese (Neufchatel)
  • 1 cup sugar
  • 3 large eggs, at room temperature
  • 1/8 teaspoon ground ginger
  • 1 and 1/2 cups (12 ounces) 2% or whole plain Greek yogurt
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon fresh orange zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • Topping
  • 1/2 cup 2% or whole milk Greek yogurt
  • 1/4 cup brown sugar (light or dark)

Directions

  1. Place racks in the upper and lower thirds of your oven (if halving the recipe, place the rack in the center) and preheat to 375 degrees F. Line two standard-sized 12-cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
  2. In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat cream cheese until smooth and fluffy. Beat in eggs, 1 and a time. Beat in the Greek yogurt, lemon zest, orange zest, lemon juice, and orange juice.
  3. With an ice cream or cookie scoop, fill each muffin cup nearly to the top with batter. Bake for 18 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. Let cheesecakes cool for at least 1 hour, then refrigerate uncovered for 4 hours or overnight.
  4. For the glaze: Stir together the Greek yogurt and brown sugar until smooth. When ready to serve, spoon over each cheesecake and garnish with crushed gingersnaps.

Notes

Refrigerate leftover mini cheesecakes in an airtight container for up to 3 days.

http://www.thelawstudentswife.com/2013/10/mini-lemon-cheesecakes/

For more lemon eats, dive into these lemon-themed recipes, each cooked up for Liz’s surprise virtual baby shower!

Appetizers

Beverages

Salads

Main Dish

Desserts

CONGRATS LIZ!

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Author: Erin Clarke

I'm Erin, and I'm on a mission to cook everything that's tasty, {mostly} healthy, and budget-friendly—all while Mr. Right is in the library. I'm convinced that cheese and chocolate are the answer, that you can love sweets and veggies equally, and that delicious, satisfying food should be accessible to everyone. The recipes here are affordable, approachable, and delectable, and I can't wait to share them with you!

69 Comments

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  6. Yum. Gingersnap crust is the best! I love that these are mini…no sharing with anyone. ;-) It was a pleasure bringing goodies to the baby shower with you Erin!

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  9. These are just too cute and I love the gingersnap crust with the lemon, sooo good!

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  12. Lemon and gingersnaps – what a fantastic combo Erin! I have SUCH a soft spot for all things cheesecake and all things mini. Pinning this! Oh, and I love that you used greek yogurt! Healthy sub that no one can tell … my favorites:)

  13. These are so pretty and the ginger addition is perfect for Liz!

  14. Oh, this looks so yummy! What a great dessert treat for Liz!! Yum!

  15. You totally have me craving cheesecake at 8:22 in the morning. So beautiful… its like I can envision the soft and velvety filling! Awesome job girl!

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  17. So good! I love the flavor of ginger + lemon!

  18. I love using gingersnaps for crusts on cheesecakes, especially in the fall. And BABY cheesecakes? That’s even better. This is also great because Mi-Del makes really great gluten free gingersnaps so this recipe would be a great one for GF folks!

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  20. Wow those look absolutely incredible, I’ll take about ten of them! :P

    Happy Blogging!
    Happy Valley Chow

  21. Gingersnaps with lemon is always a magical combination.

  22. I love cheesecake like the rest of your fans. As i was reading over your recipe, I couldn’t find the instruction where it mentioned to place a gingersnap cookie into the paper liner before adding a scoop of the cheesecake batter. Oops, I think you forgot that or I missed seeing it in your recipe. I love all the citrus zest and juice. I would also add 1/2 teaspoon of fresh minced ginger to the cheesecake batter. Instead of sugar, I would use a combination of honey, maple syrup, apple cider syrup and ginger syrup (from Ginger People). I love ginger, can you tell? :-)

    • Hi Susan! It definitely sounds like you have a lot of fun ideas to really pump up the ginger. Yum, I love ginger too! The cookies are in step 1. Thanks!

      • Hi Erin, you’re right. Sorry I missed it. Yes, I love ginger, cheesecake, playing with recipes and making revisions to suit my healthy taste/flavor profiles. I like to think of my cooking and baking as Gluten-Free and Good4U, nutritious and delicious. Keep on creating those yummy bites in the kitchen; the world needs more lovin’ created from our heart and hands to nourish their minds and bodies.

  23. These little cups are so cute! Thanks for celebrating Liz with us.

  24. The only thing I love more than lemon is ginger!! Love that you combined them both!!! Thank you so much for coming to my shower!! xoxox

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  26. These look super cute! And lemon cheesecake? I’m in! Gosh, I need these in my life, please!
    And what a fun baby shower for Liz, all that food sounds awesome :)

  27. These are adorable and I love the lemon aspect in them!! They’re perfect for a baby shower!

  28. OMG! Erin, these are flipping cute!! Save me some!

  29. Lemon and ginger are the best together! So cute.

  30. Erin – I have to agree with all these comments- LUUUURRRVE the lemon/ginger combo-in cheesecake form! These are adorable!

  31. Hi Erin! I agree, all things mini equals all things adorable. These look too cute! And I love the pairing of lemon with ginger. Brilliant! Thanks for sharing!

  32. Totally love gingersnap crust! These cheesecake beauties look irresistible!

  33. I have seen Christina over at Dessert for Two use the cookie-as-a-crust thing for her mini cheesecakes, and thought it was a fantastically-awesome idea! And now I know I MUST try it soon! AHH-dorable.

  34. Brilliant! I’m with Liz… ginger and lemon together forever! LOVE!

  35. I’m going to make this! I have a bag of Newman’s own Ginger Snaps – I’ll just crush’em up!

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  37. Brilliant use of gingersnaps for the crust here – you are a girl after my own heart! BTW, I love your blog and writing style…I’ve been following you for a while! As a law school survivor myself, your blog’s title totally caught my attention. :)

  38. These are the cutest little cheesy cakes ever!!!!

  39. Aww, they are cute! And good call with that topping. Definitely a good move! :)

  40. YUM! These are so adorable and such a great idea!

  41. I just love individually-sized versions of dessert! Gingernaps make the perfect crust, too.

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  43. Yeah, I wouldn’t be able to resist these!

  44. I love lemon and gingersnap. Such a great flavor, and these are gorgeous! Pinned!

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