Already have an account?
Get back to the
Dessert Recipes

Mini Lemon Gingersnap Cheesecakes

With a 2-ingredient crust and a no-bake filling, this zesty delight is ready in a flash and sure to spread smiles.

Serving Size:


Active Time:

20 min.

Total Time:

1 hr.


  • 1 (12 oz.) pkg. gingersnap cookies
  • 6 Tbs. butter, melted
  • 1 (0.25 oz.) env. unflavored gelatin
  • 4 lemons, zested and juiced
  • 1 (15 oz.) pkg. ricotta cheese
  • 1 (8 oz.) pkg. cream cheese, at room temp.
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 1 cup heavy cream


  1. In food processor, pulse gingersnaps into crumbs. Add butter; pulse to combine. Press mixture into bottoms of 12 greased mini cheesecake molds.
  2. In bowl, sprinkle unflavored gelatin over ¼ cup lemon juice. Let sit 5 min., then microwave 30 sec. In food processor, mix ricotta cheese, cream cheese, 2 tsp. lemon zest, ¾  cup sugar, vanilla and gelatin mixture 2 min.; pour over crusts. Chill 30 min.
  3. Using electric mixer on high speed, beat cream with remaining ¼ cup sugar until stiff peaks form. If desired, top cakes with whipped cream and lemon curls.
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.