Mini Lemon Cheesecakes

These Mini Lemon Cheesecakes are an explosion of flavor with tangy lemon curd and a spicy gingersnap cookie crust! They're perfect for entertaining as they can be assembled completely in advance!

📝 Ingredients

• 1 cup gingersnap cookie crumbs (pulsed in a food processor (I used Pamela's gluten free brand), plus more for garnish*)
• 4 tablespoons unsalted butter (melted)
• 1/8 teaspoon salt
• 8 ounces cream cheese (softened to room temperature)
• 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
• homemade whipped cream

👨‍🍳 Instructions

1. 1--- Prepare the crust: ---
2. 2Prep pan: Preheat the oven to 350 degrees F. Place the inserts into the bottom of each of the (12) cavities of a mini cheesecake pan, and spray with cooking spray. Set aside.
3. 3Prepare crust: Place the gingersnap crumbs and a pinch of salt in a small bowl and stir to combine. Add the butter and stir until the mixture is well combined.
4. 4Press crust into pan: Drop 1 tablespoon plus 1 teaspoon of the mixture into the each of the (12) cavities, and press down firmly with the back of a teaspoon.
5. 5Bake crust: Bake on the middle rack of the oven for 8-10 minutes, or until golden brown. Cool on a wire rack while you make the filling.
6. 6--- Prepare the cheesecakes: ---
7. 7Prepare cheesecake filling: Beat the cream cheese in a medium bowl until smooth, about 1 minute. Add the sugar, egg, sour cream, lemon juice, zest, and vanilla, and beat until smooth and well combined.
8. 8Bake cheesecakes: Fill each cavity with the filling as evenly as possible. Bake on the middle rack of the oven for 10-15 minutes or until set but slightly wobbly in the center. Begin checking for doneness after 10 minutes, as oven temperatures vary considerably.
9. 9Cool and refrigerate: Cool 20 minutes on a wire rack, then using your finger, push up through the hole in the bottom of each cheesecake and remove each one. Use a knife to loosen the sides if necessary -- I didn't have to. Remove the metal insert if they're easy to remove at this point, and cool completely in the refrigerator for 2 hours or overnight.
10. 10--- Assemble the cheesecakes: ---
11. 11Assemble cheesecakes: Place the cheesecakes on a serving tray. Top each with a dollop of lemon curd, and pipe the whipped cream decoratively over the top of the curd. Garnish with the reserved gingersnap crumbs and enjoy!