Mini Lemon Cheesecakes feature an ultra-creamy, bright lemon filling nestled in a spicy gingersnap crust. Each bite is finished with tangy lemon curd and a cloud of whipped cream for a perfect small-format lemon dessert.
Lemon desserts strike an ideal balance of sweet and tart, and these mini cheesecakes are a favorite for holidays, parties, or any time you want an elegant handheld dessert. A gingersnap crust adds warmth and spice that complements the bright lemon flavor of the cheesecake. After baking, each mini cheesecake is topped with lemon curd and whipped cream for an attractive and delicious finish.
Why you’ll love this recipe
- Compact dessert bites with concentrated lemon flavor and a spicy gingersnap crust.
- Simple method that can be completed ahead of time for stress-free entertaining.
- Mini cheesecakes present beautifully and are easy to serve at gatherings.
- Flexible: swap lemon for other citrus such as lime, blood orange, or grapefruit if desired.
Recipe ingredients
This recipe is straightforward and easy to adapt. Below are the ingredients used to make 12 mini cheesecakes.
- Gingersnap cookies — Use crispy gingersnaps pulsed into crumbs for the crust. Graham crackers are an acceptable substitute.
- Butter — Melted unsalted butter binds the crust and adds flavor.
- Cream cheese — Full-fat cream cheese, softened to room temperature, gives the creamiest texture.
- Granulated sugar — Balances the lemon without overpowering it.
- Egg — Provides structure to the filling.
- Lemon — Fresh lemon juice and zest are used for vibrant citrus flavor.
- Sour cream — Lightens the texture and adds a touch of tang; plain Greek yogurt works as a swap.
- Vanilla extract — Rounds out the flavors.
- Lemon curd — Use store-bought or homemade lemon curd to top each cheesecake.
- Whipped cream — Freshly whipped or stabilized whipped cream for piping and garnish.
See the recipe card below for the exact ingredient amounts and the full recipe.
How to make mini lemon curd cheesecakes
There are three simple steps: prepare the gingersnap crust, make the lemon cheesecake filling, and assemble with lemon curd and whipped cream. Many components can be prepared ahead to save time on the day you serve them.
Pro tip: You can make the cheesecakes, lemon curd, and whipped cream in advance. Store them in airtight containers and assemble a few hours before serving for best texture and appearance.
Prepare the gingersnap crust
- Pulse gingersnap cookies to fine crumbs. Combine the crumbs with a pinch of salt and melted butter until evenly moistened.
- Divide the mixture among the 12 pan cavities, pressing firmly into an even layer. Bake at 350°F (175°C) for 8–10 minutes or until golden. Cool while you prepare the filling.
Prepare the lemon cheesecake filling
- Beat 8 ounces (about 225 g) of softened cream cheese until smooth, about 1–2 minutes.
- Add 1/2 cup granulated sugar, 1 large egg, 2 tablespoons sour cream (or Greek yogurt), 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and 1 teaspoon vanilla extract. Beat until fully combined and silky.
- Evenly divide the filling among the 12 cavities. Bake at 350°F (175°C) for 10–15 minutes, or until the centers are set but just slightly wobbly. Start checking at 10 minutes since oven temperatures vary.
Assemble the mini cheesecakes
- Cool the cheesecakes on a wire rack for 20 minutes, then remove them from the pan inserts and chill completely in the refrigerator for at least 2 hours or overnight.
- When ready to serve, spoon a small dollop of lemon curd onto each cheesecake and finish with a swirl of whipped cream. Garnish with reserved gingersnap crumbs or a thin strip of lemon zest if desired.
Recipe FAQs
A mini cheesecake pan with removable bottoms makes removing each cheesecake easy and clean. If you don’t have removable inserts, use a standard mini muffin pan and carefully loosen the edges before removing.
Can this recipe be made in a regular muffin pan?
Yes. A standard muffin pan will yield larger servings; adjust baking time upward and test for doneness since larger portions take longer to set.
How do you know when mini cheesecakes are done?
They should be set around the edges but still slightly wobbly in the center. Overbaking makes them dry, so begin checking at the earlier end of the recommended baking time.
How long will these keep in the fridge?
Stored in an airtight container, mini cheesecakes will keep well in the refrigerator for up to 5 days.
Recipe notes
- Make ahead: Cheesecakes, lemon curd, and whipped cream can all be prepared in advance for quick assembly when needed.
- Use stabilized whipped cream if you plan to pipe toppings several hours ahead; it holds shape longer than regular whipped cream.
- Swap gingersnaps for graham crackers or any favorite cookie for a different flavor profile.
- Try other citrus: lime, key lime, blood orange, or grapefruit all work well in place of lemon.
Recipe card: Mini Lemon Cheesecakes
Servings: 12 mini cheesecakes
Prep time: 45 mins | Cook time: 40 mins | Chill: 2 hrs 20 mins | Total: 3 hrs 45 mins
Ingredients
For the crust
- 1 cup gingersnap cookie crumbs (about 1 cup, pulsed)
- 4 tablespoons unsalted butter, melted
- 1/8 teaspoon salt
For the cheesecakes
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 2 tablespoons sour cream (or Greek yogurt)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
- 1 cup lemon curd, for topping
- Whipped cream, for garnish
Instructions (summary)
- Preheat oven to 350°F (175°C). Prepare a mini cheesecake pan with removable bottoms or a greased mini muffin pan.
- Combine gingersnap crumbs, salt, and melted butter. Press into each cavity and bake 8–10 minutes. Cool.
- Beat cream cheese until smooth. Add sugar, egg, sour cream, lemon juice, zest, and vanilla; mix until combined.
- Fill each crust-lined cavity evenly with filling. Bake 10–15 minutes until set but slightly wobbly.
- Cool 20 minutes, then remove from pan and chill for at least 2 hours. Top with lemon curd and whipped cream before serving.
Nutrition (estimated per cheesecake)
Calories: ~270 kcal; Carbohydrates: ~28 g; Protein: ~4 g; Fat: ~16 g. Nutrition is an estimate and should be used as a guideline only.
Did you try this recipe? If so, leave a review or note your experience and enjoy sharing these bright, creamy mini lemon cheesecakes with friends and family.
Note: This post was originally published in December 2014 and has been updated with revised text and step-by-step photos.