This Recipe was made with

Gingersnap Gingersnap



  • 28 Archway Ginger Snaps cookies
  • 4 T. unsalted butter, melted


  • 16 oz. cream cheese, at room temperature
  • 1/3 c. sugar
  • 1 egg
  • 1/2 t. vanilla
  • 1/2 t. grated lemon zest


  • Crystallized ginger slices, julienned
  • 1 T. confectioner’s sugar, or
  • 1 pint fresh blueberries
  • 1/4 c. natural blueberry syrup (like Smucker’s)


Preheat oven to 325ºF. Line a cupcake pan with 12 paper liners.

For crust:

  1. Crush the Ginger Snaps and set aside 4 tablespoons of crumbs.
  2. Toss the rest of the crumbs with melted butter until coated.
  3. Press into the bottoms of the cupcake liners.
  4. Bake in preheated oven for 4 min.
  5. Remove from oven and set aside.

For Filling:

  1. Beat cream cheese at medium speed of electric mixer until smooth, about 4 minutes.
  2. Add sugar, egg, and vanilla and beat until well blended.
  3. Stir in zest.
  4. Pour over crust, dividing evenly among cupcake liners.
  5. Bake 20 minutes. Remove from oven and let cool in the pan.
  6. Then turn off oven, open door a bit and let sit in oven for 30 minutes.

For Candied Ginger Topping:

  1. Sprinkle 1 teaspoon of reserved finely crushed Ginger Snaps on each cheesecake.
  2. Place a few julienned pieces of ginger in the center of each cheesecake, press lightly.
  3. Dust confectioner’s sugar over cheesecakes.

For Blueberry Topping:

  1. Toss blueberries with syrup to coat.
  2. Heap a generous spoonful over each cheesecake and sprinkle each with 1 teaspoon of reserved finely crushed Ginger Snaps.
  3. Refrigerate for at least 4 hours before serving.