Miniature lemon cheesecakes with gingersnap crusts

Superbowl Sunday is just around the corner and what better dessert to offset those savory appetizers? I thought of bringing some miniature desserts as there will be so much to choose from.  Folks love cheesecake and the minis will  mean that you will definitely be able to go back for seconds :).  The warm spices compliment these minis and the lemony taste definitely enhances the flavor. I’ve put the coffee pot on too, so we can enjoy coffee with a selection of desserts.

For the crust

• 1 cup gingersnap cookie crumbs (I used a food processor to crush mine)
• 2 tablespoons brown sugar
• 1 teaspoon lemon zest
• A small pinch of salt
• 2 1/2 tablespoons butter melted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger

Cheesecake

• 8 oz cream cheese softened
• 2 tablespoons greek style yogurt
• 1/3 cup sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon lemon zest

Method

Pre-heat oven to 350deg F.  Line mini muffin pan with paper liners.  In a medium bowl mix the gingersnap cookie crumbs, brown sugar, lemon zest and salt and stir to combine.  Pour over melted butter and stir with a fork to moisten the crumbs.  Place about a tablespoon of crumb mixture in each of the prepared muffin liners and pack down into an even layer.

In a large bowl, cream together cream cheese, yogurt and sugar until smooth.  Beat in the egg, vanilla extract.  Stir in lemon zest.  Divide cheesecake mixture evenly into prepared muffins tins.  Bake for 20-25 minutes until set.  Allow to cool for 10 minutes in the muffin pan, then carefully transfer cheesecake to a cooling rack to cool completely before refrigerating.  Makes about 18 mini cheesecakes.

These mini cheesecakes were wonderful.  I hope you will enjoy them.