Hey there, friend! Are you looking for a dessert that's both impressive and incredibly easy to make? Let me introduce you to one of my absolute favorites: Mini Lemon Ricotta Cheesecakes. These little bites of sunshine are bursting with bright lemon flavor and have a wonderfully creamy texture thanks to the ricotta cheese. They're perfect for parties, potlucks, or just a special treat for yourself! Trust me, once you try these, you'll be making them again and again.
Why You Will Love This Recipe
These Mini Lemon Ricotta Cheesecakes are seriously special, and here’s why I think you’re going to fall in love with them. First off, that tangy lemon flavor is just so refreshing and delicious – it’s like a little ray of sunshine in every bite. The ricotta cheese makes them incredibly creamy and light, not heavy like some cheesecakes can be. Plus, because they’re mini, they’re the perfect portion size, and they look absolutely adorable! They are also surprisingly easy to whip up. You don’t need any fancy equipment or complicated techniques. And the best part? You can make them ahead of time, which is a lifesaver when you’re getting ready for a party or just want a stress-free dessert option ready to go. Whether you’re a seasoned baker or just starting out, these homemade mini cheesecakes are sure to impress and satisfy your sweet tooth!
Ingredients
Here's what you'll need to make these delightful Mini Lemon Ricotta Cheesecakes. Make sure you have everything measured out before you start!
For the Crust:
- 1 ½ cups graham cracker crumbs (about 10 graham crackers)
- 5 tablespoons unsalted butter, melted
For the Filling:
- 1 (15 ounce) container ricotta cheese, whole milk or part-skim
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest (about 2 lemons)
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Let's get baking! Follow these simple steps, and you'll have delicious mini lemon cheesecake bites in no time.
1. Get Ready to Bake
First things first, let's get organized. Preheat your oven to 325°F (160°C). Grab a standard 12-cup muffin tin and line it with paper liners. This will make removing the cheesecakes super easy later on.
2. Make the Graham Cracker Crust
In a medium bowl, mix together the graham cracker crumbs and the melted butter. Stir it all up until the crumbs are evenly moistened and look a bit like wet sand. Now, take about 1 ½ to 2 tablespoons of the crumb mixture and press it firmly into the bottom of each muffin liner. You can use the bottom of a glass or your fingers to make sure the crust is packed down nicely and is even in each cup.
3. Mix Up the Creamy Filling
In a large bowl, add the ricotta cheese and granulated sugar. Use a hand mixer or a whisk to beat them together until they are smooth and creamy. Next, crack in the eggs one at a time, mixing well after each addition. Pour in the fresh lemon juice, add the lemon zest, and vanilla extract. Mix everything together until the filling is just combined and looks nice and smooth. Don't overmix it!
4. Fill and Bake the Cheesecakes
Spoon the ricotta filling evenly into each muffin cup, right over the graham cracker crusts. Fill them almost to the top. Place the muffin tin in the preheated oven and bake for 20-25 minutes. You'll know they’re ready when the edges are set, but the centers still have a slight jiggle. Don't worry, they will firm up as they cool.
5. Cool and Chill Completely
Once baked, turn off the oven and leave the muffin tin inside with the oven door slightly ajar for about 30 minutes. This helps prevent cracking. After 30 minutes in the oven, take the cheesecakes out and let them cool completely at room temperature. Once they are cooled, cover the muffin tin with plastic wrap and refrigerate them for at least 2 hours, or preferably overnight. Chilling is important because it makes them firm and even more delicious!
6. Serve and Enjoy!
Before serving, gently remove the mini cheesecakes from the muffin tin. You can peel off the paper liners. Now they’re ready to be garnished and devoured!
Serving Suggestions
These Mini Lemon Ricotta Cheesecakes are so versatile! For a simple and elegant touch, you can dust them with a little powdered sugar just before serving. Fresh berries like raspberries, blueberries, or strawberries are a fantastic food pairing and add a beautiful pop of color and extra freshness. A dollop of whipped cream or a drizzle of lemon curd would also be amazing additions.
For presentation, arrange them on a pretty platter or cake stand. Garnish with lemon slices or extra lemon zest for an extra lemony look. These mini cheesecakes are perfect for so many occasions! They are wonderful for spring and summer gatherings, birthday parties, bridal showers, or any time you want a light and refreshing dessert. They’re also fancy enough for holiday desserts but easy enough for a weeknight treat.
Storage and Reheating
These Mini Lemon Ricotta Cheesecakes are best stored in the refrigerator. Keep them in an airtight container in the fridge, and they will stay fresh for up to 3-4 days. They are actually best enjoyed cold straight from the fridge, so reheating isn't really necessary. In fact, I don't recommend reheating them as it might change their texture. Just grab one (or two!) whenever you're craving a sweet and tangy treat!
Key Details
Prep time: 20 minutes
Cook time: 25 minutes
Cooling & Chilling time: 2 hours minimum (plus 30 mins oven cooling)
Total time: Approximately 3 hours (including chilling)
Servings: 12 mini cheesecakes
Equipment you'll need:
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber spatula or spoon
Mini Lemon Ricotta Cheesecakes
Ingredients
- 1 ½ cups graham cracker crumbs about 10 graham crackers
- 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 fresh lemon juice
- 2 tablespoons lemon zest about 2 lemons
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, mix together the graham cracker crumbs and the melted butter. Press into the bottom of each muffin liner.
- In a large bowl, beat together ricotta cheese and granulated sugar until smooth. Mix in eggs one at a time, then stir in lemon juice, lemon zest, and vanilla extract until just combined.
- Spoon the ricotta filling evenly into each muffin cup, over the crusts. Fill almost to the top.
- Bake for 20-25 minutes, until edges are set but centers still slightly jiggle.
- Turn off the oven and leave the muffin tin inside with the door slightly ajar for 30 minutes. Then, cool completely at room temperature.
- Refrigerate for at least 2 hours, or preferably overnight. Serve chilled, garnished as desired.
