How to Make Mini Lemon Gingersnap Cheesecakes

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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:

12

Active Time:

20 min.

Total Time:

1 hr.

Ingredients

  • 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

Instructions

  • In food processor, pulse gingersnaps into crumbs. Add butter; pulse to combine. Press mixture into bottoms of 12 greased mini cheesecake molds.
  • 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.
  • 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.
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