Paula Deen Lemon Poppyseed Cheesecake Cupcakes

Paula Deen lemon poppyseed cheesecake cupcakes take 30 minutes of active work plus chilling and cream cheese, lemon zest and gingersnaps to make a creamy, bite-size dessert. It's an easy make-ahead dessert for potluck, cookout or holiday table, and it's already portioned in cupcake liners.

Let the cheesecakes come to room temperature before they go in the fridge, because cooling them gently keeps the tops from cracking. Chill them cold and the whipped cream frosting will spread cleanly instead of sliding off.

Paula bakes the gingersnap crust for 10 minutes before the filling goes on, which keeps the base crisp under the creamy lemon layer. The ginger in both the crust and the whipped cream frosting gives the lemon a warm spice that plain vanilla cheesecake cups don't have.

Paula Deen Lemon Poppyseed Cheesecake Cupcakes

0.0 from 0 votes

Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

40

minutes

Calories

300

kcal

A crisp gingersnap base holds a smooth lemon cheesecake filling flecked with poppy seeds. Soft ginger whipped cream goes on top once the cupcakes are cold.

Ingredients

• 3 teaspoons brown sugar
  

• 1 1/2 cups crushed, plus more for garnish gingersnaps
  

• 6 tablespoons melted unsalted butter
  

• 2 (8 oz) packages room temperature cream cheese
  

• 1 cup plus 2/3 cup, divided sugar
  

• 2 eggs
  

• 1 cup Sour cream
  

• 4 small lemon's worth (approximately 2 tablespoons) lemon zest
  

• 1 teaspoon divided ground ginger
  

• 2 teaspoons poppy seeds
  

• 1 cup heavy whipping cream
  

Directions

• Preheat for the crust: Preheat the oven to 350°F and line 18 cupcake liners in a muffin pan. Then you can mix the crust while the oven heats.
• Mix the crust: Stir 3 teaspoons brown sugar, 1 1/2 cups crushed gingersnaps and 6 tablespoons melted unsalted butter together in a small bowl. Keep mixing until the crumbs begin to stick together.
• Press and bake the crusts: Divide the crumbs evenly between the 18 liners and press them down until smooth and solidly packed. Bake for 10 minutes, then lower the oven to 325°F.
• Beat the cream cheese: Mix 2 packages room temperature cream cheese with 1 cup sugar until integrated. Add the 2 eggs one at a time, mixing after each, and then mix in 1 cup sour cream.
• Flavor the filling: Add about 2 tablespoons lemon zest, 1/2 teaspoon ground ginger and 2 teaspoons poppy seeds to the batter. Stir just until everything is evenly speckled.
• Fill and bake: Spoon the filling over the pre-baked crusts and bake at 325°F for 30 minutes. Once they come out, let the cheesecakes cool to room temperature.
• Chill the cheesecakes: Move the cooled cupcakes to the refrigerator to chill. They should be cold before you frost them.
• Whip the frosting: Beat 1 cup heavy whipping cream until frothy, then gradually add 2/3 cup sugar and the remaining 1/2 teaspoon ground ginger. Keep beating until soft peaks form.
• Frost and garnish: Spread the whipped cream on the chilled cupcakes. Top each one with a little extra crushed gingersnap, or a whole cookie, for garnish.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use graham crackers instead of gingersnaps?

You can, and the cupcakes will still bake the same way. You'll lose the spicy ginger note that pairs so well with the lemon, though, so I'd keep the ginger in the whipped cream either way.

How long do lemon poppyseed cheesecake cupcakes keep?

Keep them covered in the refrigerator, and plan to eat them within a few days. The gingersnap crust softens a little the longer they sit, so they're best on the first or second day.

Can I make these ahead for a party?

Yes, the baked cheesecakes can chill in the fridge until you're ready to serve. Wait to whip and spread the frosting until close to serving time so it stays fluffy.

Do I need a muffin pan for these?

A standard muffin pan holds the cupcake liners upright while they bake, which keeps the crusts even. Without one, the liners will slump and the filling can spill.

What's the most common mistake with these cheesecake cupcakes?

Frosting them before they're fully cold is the big one, since warm cheesecake melts the whipped cream. Mixing the batter too hard can also whip in air, so stir just until it's smooth.