Lemon Ricotta Cheesecake Cupcakes

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Hey there, welcome to our recipe blog. Below you can get a guide on just how to make extremely tasty Lemon Ricotta Cheesecake Cupcakes recipes. The production process is very simple, you simply need to adhere to the methods that we have actually created on this page. The following are the stages of just how to prepare Lemon Ricotta Cheesecake Cupcakes. Please comply with the directions well.

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


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


  1. 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:

  1. 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.

For the Ricotta Cheesecake Filling: 

  1. Visit bakerbynature.com for full instructions.

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Originally posted 2017-06-06 11:13:27.