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!