Lemon Gingersnap Cheesecake Dessert
35 min
6 hrs



40 (1 3/4-inch) (2 cups) gingersnap cookies, finely crushed

1/3 cup Land O Lakes® Butter, melted

1/3 cup sugar


3 (8-ounce) packages cream cheese, softened

1 cup sugar

2 tablespoons all-purpose flour

2 tablespoons freshly grated lemon zest

3 tablespoons lemon juice

3 large Land O Lakes® Eggs


1 cup Land O Lakes® Heavy Whipping Cream

1/4 cup powdered sugar

1/2 teaspoon ground ginger, if desired


Crushed gingersnaps, if desired

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Combine crushed gingersnaps, butter and 1/3 cup sugar in bowl; mix well. Press onto bottom of ungreased 13x9-inch glass baking pan.

  3. STEP 3

    Beat cream cheese in bowl until creamy. Add all remaining filling ingredients except eggs. Beat at medium speed until creamy. Add eggs; continue beating until well mixed. Pour mixture over crust.

  4. STEP 4

    Bake 22-25 minutes or until cheesecake is set 1 inch from edges. Cool at room temperature 2 hours. Refrigerate at least 3 hours.

  5. STEP 5

    Combine all topping ingredients except crushed gingersnaps in bowl; beat at high speed until stiff peaks form.

  6. STEP 6

    Cut cheesecake into individual servings; place each onto dessert plate. Dollop each with whipped cream mixture; sprinkle with crushed gingersnaps, if desired.

Tip #1

- Use a food processor to crush the cookies into fine crumbs.

Tip #2

- You will need two lemons to make this dessert.


27Fat (mg)
110Cholesterol (mg)
290Sodium (mg)
35Carbohydrates (g)
1Dietary Fiber
5Protein (g)


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  April 21, 2015

Making this again today. Third time making it and the family loves it.

— says Lori
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