Why is it that everything in miniature is so darn cute? Let’s ponder over Mini Lemon Cheesecakes with Gingersnap Crust.

Mini Lemon Cheesecakes with Gingersnap Crust and cookies on a white plate

Each of these adorable baby New York-style cheesecakes is a creamy dreamy combo of Greek yogurt, bright lemon zest, and classic cream cheese, set atop a spicy gingersnap. Did I painstaking crush cookies, blend them with melted butter, then delicately spoon and press them into muffin cups? Girl please—I save that kind of effort for Pumpkin Pull Apart Bread. We’re popping a premade gingersnap into a cupcake liner, then giving ourselves a high five. For tiny cheesecakes like these, I promise you won’t miss a thing.

The gingersnaps’ light bite is the ideal complement to the cheesecakes’ luscious lemon filling. A kiss of orange zest creates a flavor effect similar to Meyer lemons and makes these mini cheesecakes oh so fancy!

Mini lemon cheesecake in a yellow paper wrapper

Since I can’t let well enough alone (ask Ben), I stirred together a 30-second brown sugar Greek yogurt sauce that’s straight out of the New York cheesecake dictionary. I simply swapped Greek yogurt for the traditional sour cream. The taste is outstanding, and the extra protein boost from the Greek yogurt gives us all a nice excuse to go back for more.

Spoon the sauce over the top of each mini cheesecake, gild the little guys with some crushed gingersnaps, then settle down to quietly eat four or so. They are “baby” cheesecakes after all.

Luscious Mini Lemon Cheesecakes with Gingersnap Crust will rank right up there with fuzzy ducklings, baby booties, Golden Retriever puppies, and mini-Snickers bars on the “Tiny Things I Simply Can’t Resist” list.

Whether you are looking for a fun party dessert (I brought Mini Lemon Cheesecakes with Gingersnap Crust to a tailgate and watched them vanish) or a special treat just for you, Mini Lemon Cheesecakes with Gingersnap Crust are an easy to make, delightful to eat treat.

A mini lemon cheesecake on a white plate next to ginger cookies

Mini Lemon Cheesecakes with Gingersnap Crust

5 from 2 votes
Luscious Mini Lemon Cheesecakes with Gingersnap Crust are an easy to make treat for parties (or just for you!) Greek yogurt adds a New York-style tang and keeps these mini cheesecakes light. Top with Greek yogurt brown sugar sauce, and you have an elegant dessert that your friends and family are sure to love.

Prep: 15 mins
Cook: 18 mins
Total: 4 hrs 33 mins

Servings: 24 mini cheesescakes


For the Mini Cheesecakes:

  • 24 gingersnap cookies, plus additional crushed for garnish
  • 20 ounces reduced fat cream cheese
  • 1 cup sugar
  • 3 large eggs at room temperature
  • 1/8 teaspoon ground ginger
  • 1 1/2 cups plain Greek yogurt (12 ounces) 2% or whole milk
  • 2 teaspoons fresh lemon zest
  • 1 teaspoon fresh orange zest
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice

For the Topping:

  • 1/2 cup plain Greek yogurt, 2% or whole milk
  • 1/4 cup brown sugar, light or dark


  • Place racks in the upper and lower thirds of your oven (if halving the recipe, place the rack in the center) and preheat to 375 degrees F. Line two standard-sized 12-cup muffin tins with paper liners and place 1 gingersnap in the bottom of each.
  • In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat cream cheese until smooth and fluffy. Beat in the sugar. Next, beat in the eggs, 1 and a time. Beat in the Greek yogurt, lemon zest, orange zest, lemon juice, and orange juice.
  • With an ice cream or cookie scoop, fill each muffin cup nearly to the top with batter. Bake for 18 minutes, rotating the pans 180 degrees and switching their positions on the upper/lower racks halfway through. Let cheesecakes cool for at least 1 hour, then refrigerate uncovered for 4 hours or overnight.
  • For the glaze: Stir together the Greek yogurt and brown sugar until smooth. When ready to serve, spoon over each cheesecake and garnish with crushed gingersnaps.


Refrigerate leftover mini cheesecakes in an airtight container for up to 3 days.

Join today and start saving your favorite recipes

Create an account to easily save your favorite projects and tutorials.


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

Share this Article


This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

You May Also Like

Free Email Series
5 Secrets for Cooking Tasty and Healthy
My secrets for making wholesome meals you'll WANT to eat.

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I have seen Christina over at Dessert for Two use the cookie-as-a-crust thing for her mini cheesecakes, and thought it was a fantastically-awesome idea! And now I know I MUST try it soon! AHH-dorable.

    1. It sounds like I am in the best of company! And you should for sure try it (an excuse to buy cookies? I say yes.)

  2. Brilliant use of gingersnaps for the crust here – you are a girl after my own heart! BTW, I love your blog and writing style…I’ve been following you for a while! As a law school survivor myself, your blog’s title totally caught my attention. :)

    1. Faith, your comment totally made my day–I love your blog, and I am totally blushing right now! PS–Congrats on surviving law school. Even the ‘honorary’ degree I’m getting is wearing me out, lol

      1. Awww, thank you! I know what you mean…on the first day of orientation they told us that law school really is a jealous mistress – so true! Hang in there. xo

    1. Thanks lady! Stole that play directly from my grandma (though she’d totally go for the sour cream instead. Have yet to sell her on Greek yogurt!)

  3. I just love individually-sized versions of dessert! Gingernaps make the perfect crust, too.

  4. I tried this recipe, it was outstanding. All the ingredients mentioned tasted like charm. Kudos to the writer.

    1. YAY! I’m so happy to hear that this recipe was a hit, Michelle! Thank you for taking the time to share this kind review!

  5. Just checking … I’m assuming you mix the sugar in with the cream cheese first before adding the eggs but it doesn’t mention adding the sugar in the directions? Can you please clarify, thanks so much!

  6. What a simple way to make a delicious, virtually foolproof cheesecake dessert! I made it gluten-free using GF gingersnap cookies.5 stars

Load More Comments