Lemon Ricotta Cheesecake Cupcakes


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

Ingredients

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

Instructions

  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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