Mini Lemon & Ginger Baked Cheesecakes


Makes: 12
Preparation Time: 20 minutes (plus cooling, chilling & setting time)
Cooking Time: 20 minutes


  • 125g granita biscuits, broken
  • 100g Buderin Ginger Naked Ginger Uncrystalised
  • 30g butter, melted
  • 250g cream cheese, chopped, at room temperature
  • 1/4 cup (55g) caster sugar
  • 2 eggs
  • 1 cup (320g) Barker's Lemon Curd
  • 3/4 cup (185ml) thickened cream, whipped


  1. Line a 12 hole, 1/2 cup (80ml) muffin pan with paper cases. 
  2. Process biscuits in a food processor in batches.
  3. Push half the ginger through a garlic press. Add to the biscuits and process until fine crumbs. Add butter and process until combined.
  4. Divide among paper cases. Use a glass to press firmly onto base. Place in the fridge for 30 minutes to chill.
  5. Preheat oven to 180°C. 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.
  6. 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.
  7. Thinly slice remaining ginger. Spoon whipped cream and remaining lemon curd into a piping bag fitted with a fluted nozzle. Pipe onto cheesecakes.
  8. Decorate with sliced ginger to serve.

Recipe & Photo by Coles Australia