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Mini Lemon Ricotta Cheesecakes

The lightest, fluffiest lemon cheesecake you will ever have. Topped with whipped cream and a strawberry.
Prep Time20 mins
Cook Time15 mins
Additional Time45 mins
Total Time1 hr 20 mins
Cuisine: American
Servings: 15 mini cheesecakes
Author: Mallory


  • 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


  • 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.


Serving: 1cheesecake