Lemon Ginger Cheesecakes

Servings: 8



  • 1/3 cup lemon juice
  • 1 TSP vanilla
  • 1 TSP lemon rind, grated
  • 2 cups ginger snap crumbs
  • lemon rind curls or garnish
  • 1/4 TBSP butter, melted
  • 3 TBSP brown sugar
  • 4 eggs
  • 24 oz low-fat cream cheese, softened
  • 1 cup sugar
  1. Preheat oven to 325 degrees.
  2. Line 18 muffin tin cups with cupcake papers. Combine ginger snap crumbs with butter and brown sugar; press mixture into the bottoms of papers. Do not bake.
  3. Beat cream cheese and sugar until well mixed. Add eggs, lemon juice, vanilla, and lemon rind; beat thoroughly. Pour mixture into crusts. Bake at 325 degrees for 20 minutes. Freeze for 30 minutes. Top with curls of lemon rind.


258 calories, 17g fat, 9g saturated fat, 95mg cholesterol, 193mg sodium, 22g carbohydrate, 0g fiber, 4g protein