Lemon and Ricotta Mini Cheesecakes
Bright, creamy, and irresistibly indulgent, these Lemon and Ricotta Mini Cheesecakes are the perfect blend of tangy citrus and velvety richness. Made with a buttery graham cracker crust and a luscious filling of cream cheese and ricotta, these bite-sized desserts are elevated with the zing of fresh lemon juice and zest. Perfectly portioned for individual servings, they bake to perfection in just 25 minutes and set beautifully after a short chill in the fridge. Ideal for entertaining or as a delightful treat for yourself, these cheesecakes are as elegant as they are easy to make. Garnish with a dusting of powdered sugar for a simple yet stunning finish. Whether you're looking for a quick dessert or a show-stopping party platter, these mini lemon cheesecakes are sure to please!
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Recipe Information
Ingredients
- 150 grams graham cracker crumbs
- 75 grams unsalted butter, melted
- 225 grams cream cheese, softened
- 225 grams ricotta cheese
- 100 grams granulated sugar
- 2 pieces large eggs
- 50 milliliters lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 100 grams sour cream
- 20 grams powdered sugar (for garnish, optional)
Instructions
Preheat your oven to 160°C (320°F) and line a standard muffin tin with 12 paper liners.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
Spoon about 1.5 tablespoons of the crumb mixture into each muffin liner and press it down firmly with the back of a spoon to form the crust. Set aside.
In a large mixing bowl, combine the softened cream cheese, ricotta cheese, and granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the lemon juice, lemon zest, vanilla extract, and sour cream. Mix until everything is fully incorporated and the batter is smooth.
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22-25 minutes, or until the centers are just set and the tops are slightly puffed.
Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely.
Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled before serving.
Optionally, dust the tops with powdered sugar before serving for extra sweetness and presentation.
Nutrition Facts
Calories |
3132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 121.0 g | 605% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 973 mg | 324% | |
| Sodium | 2071 mg | 90% | |
| Total Carbohydrate | 276.7 g | 101% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 173.9 g | ||
| Protein | 65.8 g | 132% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1442 mg | 111% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 904 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
