· 1 box gluten-free lemon ginger cookies
· 5 T butter
· 16 oz. cream cheese, softened
· 2 eggs
· 2/3 C sugar
· 3 T fresh lemon juice
· 1 T fresh lemon zest plus more for garnish


1. Preheat the oven to 350°
2. Heat butter over low medium heat then add crushed cookies
3. Evenly distribute crushed butter cookies into the bottom of a 12 count well greased muffin pan
4. Meanwhile, mix the cream cheese, eggs, sugar, lemon juice and 1 T lemon zest together well on low speed
5. Mix until well combined but be sure not to over beat
6. Once it is smooth, pour evenly into each each of the 12 muffin cups
7. Bake at 350° for 22-25 minutes
8. Remove muffin pan and let cool completely
9. Cover and refrigerate until you are ready to serve
10. Zest more lemon peel onto your mini cheesecakes and top with mini lemon wedges when you are ready to serve