Make Ahead

Two Bite Lemon Cheesecakes

June 12, 2011
4 Ratings
  • Makes 5 dozen mini cheesecakes
Author Notes

I was helping out a friend who was developing an iphone app called Wheat Free World. I adapted this recipe for her site by substituting some gluten free graham crackers for the original ginger snap cookies for the base. Along with some toasted almonds and melted butter the crust is so delicious no one can tell it is gluten free. This recipe is rounded out with a lemon scented cream cheese filling and topped with blueberries or raspberries or mulberries... —Julie@Kitchen

What You'll Need
  • For the cookie base
  • 3.5 ounces gluten free graham crackers
  • 2 ounces toasted almonds
  • 1 tablespoon sugar
  • 3 tablespoons butter, melted
  • For the filling
  • 1 pound cream cheese
  • 3.5 ounces heavy cream
  • 1/2 cup sugar
  • 2 large eggs
  • 1/2 tablespoon vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon lemon juice
  • 5 ounces blueberries, or raspberries or mulberries
  • 2 tablespoons powdered sugar
  1. Preheat the oven to 325 F. Line 2 mini muffin tins with liners (or more if you have them as you are doing 5 dozen here…) and set aside. Place the almonds in a bowl of a food processor and pulse until well ground. Add the sugar and the gingersnap cookies and pulse until fine crumbs are formed. Mix in the melted butter.
  2. Press 1 heaped teaspoon of the cookie mixture into the base of each muffin tin or 1 teaspoon pressing it down slightly. Place in the refrigerator to chill while you make the filling.
  3. Beat the cream cheese, heavy cream, sugar in a mixer until light and fluffy. Add the eggs, one at a time and mix well. Add the vanilla extract, lemon zest and juice and mix until well incorporated. Remove the bowl from the mixer and rap the bowl hard down onto the counter. This is done to knock out any and all air bubbles that have built up during the mixing process.
  4. Spoon the cream cheese mixture into the muffin cups with the chilled cookie bases. Fill each cup just over 3/4 full.
  5. Bake the cheesecakes 18 to 20 minutes. The cheesecakes will puff up and start to brown a bit on the top. Remove from the oven and allow to cool. Chill in the refrigerator until ready to eat. Even overnight.
  6. Remove the cheesecakes from the fridge and decorate with some blueberries on the top. Dust with powdered sugar and serve.

See what other Food52ers are saying.

  • Kitty mccauley
    Kitty mccauley
  • Veronica Hamel
    Veronica Hamel
  • Droplet
  • Julie@Kitchen
  • Panfusine

6 Reviews

Kitty M. July 22, 2015
Has anyone tried to veganize these little nuggets of sunshine?
I suspect using vegan versions of cream cheese and butter would be an easy swap. Is the egg in the recipe acting as a binder or for flavor? This is a recipe I'm excited to test!
Veronica H. December 28, 2013
Are the ginger snaps the graham crackers?
Sigita November 21, 2012
Quickly made these for an easy Thanksgiving dessert ( dessert #3) - used 1/2 the recipe and made them in 8 regular size muffin tins - lovely - quick and easy. Cooked them a bit longer because of the larger size muffin pan........
Droplet June 20, 2011
There aren't many things that make blueberries look big, but these do :). I thought they would also be good with a whole round cookie as a base.
Julie@Kitchen June 14, 2011
Thanks for your sweet comment. It made my day...
Panfusine June 13, 2011
GORGEOUS photograph!!