Mini Lemon Ginger Cheesecakes Recipes

MINI LEMON-GINGER CHEESECAKES

Steps:

• Heat oven to 350°F.
• Place 1 gingersnap in each of 6 paper-lined muffin pan cups.
• Beat cream cheese in medium bowl with mixer until creamy. Add sugar, flour, lemon zest and lemon juice; mix well. Add egg; beat just until blended.
• Spoon into prepared muffin cups.
• Bake 25 to 30 min. or until centers are almost set. Cool 10 min. Remove cheesecakes from pan to wire rack; cool completely.
• Refrigerate cheesecakes 1 hour. Remove cheesecakes from paper liners. Mix COOL WHIP and ginger until blended. Top cheesecakes with lemon curd, then COOL WHIP mixture before serving.

GINGER-LEMON CHEESECAKE BITES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a mini muffin tin with cupcake liners.
• Beat cream cheese in a bowl with an electric mixer until smooth and light. Add sugar, eggs, lemon extract, and vanilla extract gradually.
• Puree gingersnaps in a food processor into fine crumbs. Drop a heaping 1/2 teaspoon crumbs into each muffin cup; add a teaspoon of cream cheese mixture.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 11 minutes. Let cool in the pan until set, about 10 minutes. Chill before serving, about 1 hour.

MINI LEMON CHEESECAKES (LOWER CARB, LOW SUGAR)

Steps:

• Crush biscuits, add them to melted butter, 1 Tbsp Splenda and 1/4 Tsp mixed spice, then mix till combined.
• Divide mixture into two ramekins, press with fingers then put in fridge to chill.
• Zest and juice half the lemon (set aside th zest) put the juice in a little plastic cup and add half the gelatin leaf, leave the cup floating over boiled water, leave to dissolve, should take about 10 minutes (keep going back to the mixture to stir so the gelatin fully dissolves).
• Take the 120g of cream cheese and 90g greek yoghurt and whisk together. add lemon zest, 1/2 Tsp vanilla extract and 1/4 Tsp lemon extract, whisk again.
• When gelatin mixture is fully dissolved add 5 Tbsp of Splenda and mix till fully combined.
• Add gelatin and Splenda mixture to the cream cheese mixture and whisk until fully combined.
• Take the prepared ramekins out of the fridge then add the cheesecake filling to the biscuit base, sprinkle with lemon zest and a few biscuit crumbs and place back in the fridge to chill (Takes about 2 hours, but tastes better if left over night).

MINI GINGERBREAD CHEESECAKES RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Place gingersnaps in bottom of each liner, then set aside.
• Beat cream cheese, sugar, and vanilla until fluffy.
• Add eggs one at a time.
• Add in the sour cream, molasses, and spices.
• Pour mixture over gingersnaps.
• Bake for 20 minutes.
• Sprinkle with crushed gingersnaps.
• Enjoy!

MINI LEMON CHEESECAKES WITH GRAHAM CRACKER CRUST

Steps:

• Combine crumbs, margarine and 1 tablespoon sugar.
• Press rounded measuring tablespoonfuls of crumb mixture onto bottom of each of 12 paper-lined muffin cups.
• Bake at 325 degrees for 5 minutes.
• Combine cream cheese, 1/4 cup sugar, juice, rind and vanilla; mix at medium speed with an electric mixer until well blended.
• Blend in egg; pour over crusts, filling muffin cups 3/4 full.
• Bake at 325 degrees for 25 minutes.
• Cool before removing from pan.
• Chill in refrigerator until ready to serve.
• To serve, gently remove paper; top with preserves (optional).
• To Make Ahead: Wrap chilled cheesecakes individually in saran wrap, then place them in a ziploc bag and freeze. When ready to serve, gently remove paper; let stand at room temperature for 40 minutes; top with preserves (optional).