Mini Lemon Ricotta Cheesecakes
Impressive and easy to make mini cheesecakes bursting with bright lemon flavor and a wonderfully creamy texture thanks to the ricotta cheese. Perfect for any occasion!
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.