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Mini Lemon Ricotta Cheesecakes

May 10, 201439 Comments 4

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The lightest, fluffiest lemon cheesecake you will ever have. Topped with whipped cream and a strawberry.

The lightest, fluffiest lemon cheesecake you will ever have. Topped with whip cream and a strawberry. - Chocolate with Grace

I will be many miles away from my mom on Mother’s day. But if I was close, I would make here these adorable, little cheesecakes.

They are super light and fluffy, just like eating a cloud, and the lovely lemon flavor shines through like a ray of sunlight.

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Makes me think of spring, which by the way, I finally declared was here this week. The grass and trees are green, the flowers are blooming and the sun finally feels warm again.

The lightest, fluffiest lemon cheesecake you will ever have. Topped with whip cream and a strawberry. - Chocolate with Grace

The trick to these light and fluffy cheesecakes is to beat the egg white separately, and gently fold them in at the last second. Then fill the cupcake liners almost to there rim and bake them at a nice low oven temperature.

The centers will sink as they bake, but never fear, they will remain fluffy. Besides, the indentation left in the middle is just perfect for the dollop of whip cream and strawberry.

The lightest, fluffiest lemon cheesecake you will ever have. Topped with whip cream and a strawberry. - Chocolate with Grace

Mini Lemon Ricotta Cheesecakes

4 from 1 vote
The lightest, fluffiest lemon cheesecake you will ever have. Topped with whipped cream and a strawberry.
Pin Print Review
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 45 minutes
Total Time: 1 hour 20 minutes
Cuisine: American
Servings: 15 mini cheesecakes

Ingredients 

  • 3/4 cup graham cracker crumbs
  • 2 T sugar
  • 3 T butter melted
  • 4 oz cream cheese softened
  • 1/2 cup ricotta cheese
  • 1/2 cup sugar
  • 2 eggs separated
  • 1/3 cup heavy cream
  • 2 T lemon juice
  • zest of one lemon
  • pinch of salt
  • Whipped cream for topping
  • Strawberries optional

Instructions

  • Line muffin tins with 15 cupcake papers.
  • In a small bowl, combine the graham cracker crumbs and sugar.
  • Stir in the melted butter. Press about a tablespoon of crumb mixture into the bottom of each cupcake paper.
  • Preheat oven to 325 F. In a blender or food processor, combine the cream cheese, ricotta cheese, sugar, egg yolks, heavy cream, lemon juice and zest. Blend until creamy. This can take a few minutes.
  • In a separate bowl, whip eggs whites until stiff peaks form. Its helps to chill the bowl, beaters, and white before whipping.
  • Gently fold the egg whites into the cheese mixtures.
  • Spoon into the cupcake paper, filling them up to to ½ inch of the rim.
  • Bake for 10-15 minutes until just set. Don’t over bake.
  • Turn off the oven and open the door and let them cool for one hour before taking them out of the oven. Chill.
  • When ready to serve, top with whipped cream and a strawberry if desired.

Nutrition

Serving: 1cheesecake
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  2. Amberjane says

    I can’t believe it I pinned these the other day 🙂 and now I am here from SITs You had me at lemon cakes I love lemon cakes – thanks for sharing 🙂

    Reply

  16. Lauren says

    These look amazing! My grandmother and I used to make mini cheesecakes. They were so tasty. My girls and I need to whip some of these up sometime soon. I’d be thrilled if you’d link up at this week’s Off the Hook!

    Reply

  23. Jen says

    I just got a mini cheesecake pan for Christmas (ok didn’t JUST get) that I have yet to use. Love ricotta cheesecake though because it is so creamy!

    Reply

  26. Nici says

    I love cheesecake! These little cuties look positively divine! Thanks for sharing them at my Creative Ways Link Party!
    Blessings,
    Nici

    Reply

  27. Mom says

    Awww! I wish I was close enough to enjoy them with you. Maybe I will make them the next time I’m missing you. Then I will eat them, think lovely thoughts of you, have a good cry, and then get up and get going again.

    Reply

  29. Erika says

    Hi! This recipe was delicious, however, the cake was entirely too loose. It was almost like flavored egg whites in texture and broke apart when I pulled the cupcake papers off. Any tips?

    Reply

    • morton kenna says

      Exactly my issue. Flavor was great but structurally did not work. Loose and soaked through the cupcake liner

      Reply

  30. morton kenna says

    4 stars
    Flavor was wonderful but totally did not work structurally. I’m going to give it another try because I really want to make this recipe a keeper

    Reply