Mini Lemon & Ginger Baked Cheesecakes

  • Vegetarian Recipe

Makes: 12

Photo and Recipe by Coles


  • 125g granita biscuits, broken
  • 100g uncrystalised ginger
  • 30g butter, melted
  • 250g cream cheese, chopped, at room temperature
  • 1/4 cup caster sugar
  • 2 eggs
  • 1 cup Anathoth Farm Lemon Curd
  • 3/4 cup thickened cream, whipped


  1. Preheat oven to 180°C.
  2. Line a 12 hole, 1/2 cup (80ml) muffin pan with paper cases.
  3. Process biscuits in a food processor in batches.
  4. Push half the ginger through a garlic press. Add to the biscuits and process until fine crumbs. Add butter and process until combined.
  5. Divide among paper cases. Use a glass to press firmly onto base. Place in the fridge for 30 minutes to chill.
  6. Use an electric mixer to beat cream cheese and sugar in a bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add 2/3 cup of the lemon curd and beat to combine.
  7. Spoon mixture over biscuit bases. Bake for 20 minutes or until just set. Set aside in the pan to cool completely, then place in fridge for 2 hours or overnight until set.
  8. Thinly slice remaining ginger. Spoon whipped cream and remaining lemon curd into a piping bag fitted with a fluted nozzle. Pipe onto cheesecakes.
  9. Decorate with sliced ginger to serve.