Lemon Ricotta Cheesecake Cupcakes

Sweet and creamy Lemon Ricotta Cheesecake Cupcakes!

Hello, friends. Hello, Saturday! What’s going on with you? Any fun Father’s Day plans in the works? After I finish this post (and another cup of coffee!) I’m packing a bag, hopping in the car, and heading home to Philly for a few days. Graduation parties, a BBQ with dad, and a Phillies game are all on the agenda. Hallelujah for long Summer weekends!

But before all that, let’s share some dessert! Today I’m switching up the way we eat cheesecake via my newest obsession: Lemon Ricotta Cheesecake CUPCAKES. Tiny in size and huge in flavor… I seriously cannot get enough of these little cuties.

Lemon Ricotta 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


  • Preheat oven to 325 degrees (F). Line a 12-cup muffin tin with paper liners, lightly spray liners with non-stick spray and set aside.

For the Crust:

  • In the body of a blender or food processor, combine graham crackers, sugar, and salt; pulse until the crackers have been completely transformed into fine crumbs. Add melted butter; stir well to combine. Add 1 heaping tablespoonful to each lined muffin cup. Press the crust firmly into an even layer. Bake in preheated oven 5 minutes then remove from oven and set aside to cool. In the meantime, make your filling.. 

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