Hey there, baking buddies! Are you ready to make something absolutely delightful and surprisingly easy? Today, we’re making Mini Lemon Ricotta Cheesecakes. Trust me, once you try these, they’ll become your new favorite treat!
Why You Will Love This Recipe
These Mini Lemon Ricotta Cheesecakes are truly special for so many reasons. First off, they are incredibly simple to make, even if you’re new to baking. We’re talking about a recipe that comes together quickly and doesn’t require any fancy techniques. The combination of creamy ricotta cheese and bright lemon zest creates a flavor that’s both refreshing and satisfying. Plus, they’re baked in muffin tins, which makes portion control a breeze and they are perfect for parties, potlucks, or just a special treat for yourself. The light and airy texture from the ricotta sets these cheesecakes apart from heavier cream cheese versions, giving you a dessert that feels indulgent without being too rich. You’ll love how easy it is to get that impressive homemade taste with these mini lemon cheesecakes!
Ingredients
Here’s everything you’ll need to whip up these delicious Mini Lemon Ricotta Cheesecakes. Make sure you have these ingredients ready before we start baking!
- 1 ½ cups graham cracker crumbs (about 10 full sheets)
- 5 tablespoons unsalted butter, melted
- 1 (15 ounce) container ricotta cheese, whole milk or part-skim
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup heavy cream
- 2 tablespoons lemon juice, freshly squeezed
- 2 tablespoons lemon zest (from about 2 lemons)
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
Let’s get baking! Follow these simple steps and you’ll have perfect Mini Lemon Ricotta Cheesecakes in no time.
1. Get Started with the Crust
Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix it all up until the crumbs are evenly moistened and look like wet sand.
2. Press the Crust into the Muffin Tin
Divide the graham cracker mixture evenly among the muffin liners, about 2 tablespoons per liner. Use the bottom of a glass or your fingers to firmly press the crumbs into the bottom of each liner to create a crust.
3. Make the Cheesecake Filling
In a large bowl, add the ricotta cheese and sugar. Beat them together with an electric mixer on medium speed until smooth and creamy. This might take a minute or two, just keep going until it’s nice and lump-free.
4. Add the Eggs and Cream
Beat in the eggs one at a time, mixing well after each addition. Then, pour in the heavy cream and mix until just combined. Be careful not to overmix at this stage – just mix until everything is incorporated.
5. Flavor with Lemon and Vanilla
Stir in the fresh lemon juice, lemon zest, vanilla extract, and salt. Mix until everything is evenly distributed and the batter is smooth and smells wonderfully lemony.
6. Fill the Muffin Liners
Spoon the ricotta cheesecake filling evenly over the prepared graham cracker crusts in the muffin tin. Fill each liner almost to the top.
7. Bake the Cheesecakes
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly. They will continue to set as they cool.
8. Cool and Chill
Turn off the oven and leave the oven door slightly ajar. Let the Mini Lemon Ricotta Cheesecakes cool in the oven for about 30 minutes. This gradual cooling helps prevent cracking. After 30 minutes, take them out of the oven and let them cool completely at room temperature. Once cooled, cover the muffin tin and refrigerate for at least 2 hours, or preferably overnight, to allow them to fully set and chill.
9. Serve and Enjoy!
Once chilled, gently peel away the paper liners and get ready to enjoy your amazing Mini Lemon Ricotta Cheesecakes!
Serving Suggestions
These Mini Lemon Ricotta Cheesecakes are fantastic on their own, but you can make them even more special with some simple additions!
For a beautiful presentation, try topping them with a dollop of whipped cream or a sprinkle of fresh berries like raspberries or blueberries. A dusting of powdered sugar also adds a lovely touch. For an extra lemony kick, you can make a simple lemon glaze by whisking together powdered sugar and a little lemon juice and drizzling it over the cheesecakes.
Storage and Reheating
Got leftovers? Lucky you! These Mini Lemon Ricotta Cheesecakes store wonderfully.
To store them, place the cheesecakes in an airtight container and keep them in the refrigerator. They will stay fresh for up to 4 days. Make sure they are well-covered to prevent them from drying out or absorbing any fridge odors.
These cheesecakes are best enjoyed cold straight from the fridge, so reheating isn’t really necessary. If you prefer a slightly softer texture, you can let them sit at room temperature for about 15-20 minutes before serving. Avoid microwaving or oven-reheating them, as this can change their texture and make them less enjoyable.
Key Details
Let’s quickly recap the important stuff so you know what to expect when making these Mini Lemon Ricotta Cheesecakes.
- Prep time: 20 minutes
- Cook time: 20-25 minutes
- Cooling time: 3 hours (including oven cooling and chilling)
- Total time: Approximately 4-5 hours (mostly inactive cooling and chilling time)
- Servings: 12 mini cheesecakes
- Equipment:
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula or spoon
- Glass or flat-bottomed measuring cup for pressing crusts
Enjoy making and eating these delightful Mini Lemon Ricotta Cheesecakes! Let me know how they turn out for you!
Mini Lemon Ricotta Cheesecakes
Ingredients
- 1 ½ cups graham cracker crumbs about 10 full sheets
- 5 tablespoons unsalted butter melted
- 1 15 ounce container ricotta cheese, whole milk or part-skim
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup heavy cream
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons lemon zest from about 2 lemons
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners. In a medium bowl, combine the graham cracker crumbs and melted butter. Mix it all up until the crumbs are evenly moistened and look like wet sand.
- Divide the graham cracker mixture evenly among the muffin liners, about 2 tablespoons per liner. Use the bottom of a glass or your fingers to firmly press the crumbs into the bottom of each liner to create a crust.
- In a large bowl, add the ricotta cheese and sugar. Beat them together with an electric mixer on medium speed until smooth and creamy.
- Beat in the eggs one at a time, mixing well after each addition. Then, pour in the heavy cream and mix until just combined.
- Stir in the fresh lemon juice, lemon zest, vanilla extract, and salt. Mix until everything is evenly distributed and the batter is smooth and smells wonderfully lemony.
- Spoon the ricotta cheesecake filling evenly over the prepared graham cracker crusts in the muffin tin. Fill each liner almost to the top.
- Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are just slightly jiggly.
- Turn off the oven and leave the oven door slightly ajar. Let the Mini Lemon Ricotta Cheesecakes cool in the oven for about 30 minutes. After 30 minutes, take them out of the oven and let them cool completely at room temperature. Once cooled, cover the muffin tin and refrigerate for at least 2 hours, or preferably overnight, to allow them to fully set and chill.
- Once chilled, gently peel away the paper liners and get ready to enjoy your amazing Mini Lemon Ricotta Cheesecakes!
