Mini Brown-Sugar Cheesecakes
These bite-sized treats burst with a unique and refreshing tang, thanks to the zesty blend of lemon and ginger.
Ingredients
- 1 1/4 cups graham cracker crumbs (about 1 sleeve of four-section graham crackers from a 14.4-ounce box)
- 3 Tbsp. granulated sugar
- 1/4 tsp. salt
- 5 Tbsp. plus 1 teaspoon unsalted butter, melted; plus more butter for pan
- 2 (8-ounce) packages cream cheese, softened
- 2 large eggs
- 2 Tbsp. fresh lemon juice (about 1 lemon)
- 1 Tbsp. lemon zest (about 1 lemon)
- 1 Tbsp. vanilla extract
- 1 tsp. ground ginger
- 1 cup light-brown sugar
- 1/2 cup thinly sliced candied ginger
Instructions
- Preheat oven to 350°F. Meanwhile, in a small bowl, combine graham cracker crumbs, granulated sugar, and salt. Add butter and stir until combined. Spoon about 1 tablespoon mixture into each cup of a buttered 24-cup mini muffin pan; press down to form a solid bottom layer. Bake for about 5 minutes. Transfer pan to a wire rack to cool. Reduce oven to 300°F.
- In the bowl of a stand mixer, beat cream cheese until light and fluffy, about 2 minutes. With beater running, add eggs, 1 at a time. Add lemon juice and zest, vanilla, ground ginger, and brown sugar and beat until combined. Divide filling equally among muffin cups and bake until firm, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Refrigerate until set, for at least 4 hours or overnight.
- Gently run a knife around the cheesecakes' edges to loosen them, and invert pan to release the cakes. Transfer to a cake stand and garnish with candied ginger.
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