Lemon Ricotta Cheesecake Cupcakes

Holy crap these look so good! I love lemon desserts, but my only problem is that I can’t stop eating them lol so I only make them when I have lots of people to help eat it all in one go. These look like the perfect individual sized desserts for a dinner party in my near future.

Sweet and creamy Lemon Ricotta Cheesecake Cupcakes! Everything you love about lemon cheesecake, but in mini form. Made in a muffin tin, these Bite-Sized Lemon Cheesecakes are so easy and always a crowd-pleaser!

Lemon Ricotta Cheesecake Cupcakes topped with Lemon Curd! Perfect for parties and celebrations!

Prep Time : 30 minutes
Cook Time : 30 minutes
Inactive Time : 4 hours
Total Time : 4 hours, 60 minutes
Yield : 12 cheesecake cupcakes


For the Crust:
  • 1 cup Graham Crackers, pulsed into crumbs
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 and 1/2 Tablespoons Unsalted Butter, melted
For the Ricotta Cheesecake Filling:
  • 12 ounces Full-Fat Cream Cheese, very soft (use brick-style cream cheese for best results)
  • 1/2 cup Whole Milk Ricotta Cheese, at room temperature
  • 3/4 cup Granulated Sugar
  • 1 teaspoons Pure Vanilla Extract
  • 2 large Eggs plus 1 Egg Yolk, at room temperature
  • 1 and 1/2 Tablespoons All-purpose Flour
  • 1/3 cup fresh lemon juice
  • 1 teaspoon Fresh Lemon Zest
  • 1/2 cup lemon curd

Get the Instructions ===>> bakerbynature.com

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