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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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)
Directions
Step 1
Preheat your oven to 160°C (320°F) and line a standard muffin tin with 12 paper liners.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly moistened.
Step 3
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.
Step 4
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.
Step 5
Add the eggs, one at a time, mixing well after each addition.
Step 6
Stir in the lemon juice, lemon zest, vanilla extract, and sour cream. Mix until everything is fully incorporated and the batter is smooth.
Step 7
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 8
Bake in the preheated oven for 22-25 minutes, or until the centers are just set and the tops are slightly puffed.
Step 9
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.
Step 10
Refrigerate the mini cheesecakes for at least 2 hours or until fully chilled before serving.
Step 11
Optionally, dust the tops with powdered sugar before serving for extra sweetness and presentation.
Nutrition Facts
| Serving size | (1053.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3131.8 |
| Total Fat 208.3g | 0% |
| Saturated Fat 121.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 972.7mg | 0% |
| Sodium 2071.2mg | 0% |
| Total Carbohydrate 276.7g | 0% |
| Dietary Fiber 4.6g | 0% |
| Total Sugars 173.9g | |
| Protein 65.8g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 1442.0mg | 0% |
| Iron 8.6mg | 0% |
| Potassium 903.8mg | 0% |
Source of Calories