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The lightest, fluffiest lemon cheesecake you will ever have. Topped with whipped cream and a strawberry.
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.
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 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.
Mini Lemon Ricotta 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 1/2 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
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so cute and look so yummy! Thank you for sharing at The Wednesday Round Up! I am sharing this on my FB page (http://www.facebook.com/LovePastaBlog) at 12:30 CT today. Hope to see you back next week!
Thanks, Emily. I would love too!
Mallory, these look amazingly delicious! These make me think of Spring, too! Thanks for sharing these pretty cheesecakes with us at the Show Stopper this week, pinned!
This looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
These look delicious, and actually sound pretty easy. Pinning for next time I need a fancy dessert…or just want one for myself. 🙂 (Found you on Turn it up Tuesday)
Thanks, Meredith!
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!
These look really good! I’ve pinned this so I can try it out later 🙂
Ooh!! This looks super yummy and so simple! Stopping by as co-host of the Weekday Mixer! Thanks for linking up!
These look so light and fluffy! So glad I stumbled into your site through the Weekday Mixer, thanks for sharing!
These look like the perfect little cheesecake cup for summer parties!!! Love the lemon with the strawberries on top!!!
These look so light, fluffy and refreshing! Love them! Pinned!