Lemon Poppyseed Cheesecake Cupcakes Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

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  • 3 teaspoons brown sugar
  • 1 1/2 cups gingersnaps, crushed, plus more for garnish
  • 6 tablespoons unsalted butter, melted
  • 2 (8 oz) packages cream cheese, room temperature
  • 1 cup sugar, plus 2/3 cup, divided
  • 2 eggs
  • 1 cup sour cream
  • 4 small lemon's worth lemon zest, (approximately 2 tablespoons)
  • 1 teaspoon ground ginger, divided
  • 2 teaspoons poppy seeds
  • 1 cup heavy whipping cream


For the Gingersnap Crust:

Preheat oven to 350º.

Mix brown sugar, crushed gingersnaps and butter together in a small bowl until they begin to stick together.

Divide the mixture evenly between 18 cupcake liners, pressing down to make sure it is smooth and solidly packed.

Bake for 10 minutes.


For the Cheesecakes:

Preheat oven to 325º.

Mix cream cheese and 1 cup sugar until integrated.

Mix in eggs, one at a time.

Mix in sour cream.

Add zest, 1/2 teaspoon ginger and poppy seeds.

Spoon mixture over pre-baked crusts.

Bake for 30 minutes.

Remove cheesecakes from oven and allow to come to room temperature.

Place in the refrigerator to chill.


For the Ginger Whipped Cream Frosting:

Beat the whipped cream until frothy, Gradually add 2/3 cup sugar and then 1/2 teaspoon ginger. Beat until soft peaks form and spread on cupcakes.

Lemon Poppyseed Cheesecake Cupcakes


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