Lemon Poppyseed Cheesecake Cupcakes Recipe

Name: Lemon Poppyseed Cheesecake Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gingersnap Crust Ingredients; 3 teaspoons brown sugar; 1 1/2 cups crushed gingersnaps; 6 tablespoons unsalted butter, melted; Cheesecake Ingredients; 2 (8 ounce) packages cream cheese, room temperature; 1 cup sugar; 2 eggs; 1 cup sour cream; zest from 4 small lemon (approximately 2 tablespoons); 1/2 teaspoon ground ginger; 2 teaspoons poppy seeds; Ginger Whipped Cream Frosting Ingredients; 1 cup heavy whipping cream; 2/3 cup sugar; 1/2 teaspoon ground ginger; colored crystal sugar (optional); gingersnap cookie (optional)

Servings: persons

Gingersnap Crust Ingredients
3 teaspoons brown sugar
1 1/2 cups crushed gingersnaps
6 tablespoons unsalted butter, melted
Cheesecake Ingredients
2 (8 ounce) packages cream cheese, room temperature
1 cup sugar
2 eggs
1 cup sour cream
zest from 4 small lemon (approximately 2 tablespoons)
1/2 teaspoon ground ginger
2 teaspoons poppy seeds
Ginger Whipped Cream Frosting Ingredients
1 cup heavy whipping cream
2/3 cup sugar
1/2 teaspoon ground ginger
colored crystal sugar (optional)
gingersnap cookie (optional)

1
Preheat oven to 350u00b0F.
2
Mix all crust ingredients together in a small bowl until they begin to stick together.
3
Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.
4
Bake for 10 minutes. Set aside to cool.
5
Preheat oven to 325u00b0F.
6
Mix cream cheese and sugar until integrated.
7
Mix in eggs, one at a time, mix in sour cream.
8
Add zest, ginger, and poppy seeds.
9
Spoon mixture over pre-baked crusts, bake for 30 minutes.
10
Remove cheesecakes from oven and allow to come to room temperature.
11
Place in the refrigerator to chill.
12
Whip heavy whipping cream and sugar until light and fluffy.
13
Mix in ginger.
14
Spread or pipe frosting onto the chilled cheesecakes, you can decorate with colored sugar and a gingersnap cookie.

1124

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Gingersnap Crust Ingredients, 3 teaspoons brown sugar, 1 1/2 cups crushed gingersnaps, 6 tablespoons unsalted butter, melted, and more.

Yes, Lemon Poppyseed Cheesecake Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Lemon Poppyseed Cheesecake Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions