Lemon Ricotta Cheesecake Cupcakes

There’s something utterly charming about baking treats that bring a sense of joy and celebration, and that’s exactly what Lemon Ricotta Cheesecake Cupcakes represent for me. I remember the first time I made these delightful little cupcakes for a spring gathering. The aroma of fresh lemons wafting through the kitchen filled me with nostalgia, reminding me of sunny days spent with family. These cupcakes, with their creamy texture and zesty flavor, were a hit! Everyone was eager to grab one, and I couldn’t help but feel proud as I watched them savor each bite.

What I love most about Lemon Ricotta Cheesecake Cupcakes is how they perfectly combine the richness of cheesecake with the lightness of a cupcake. The ricotta adds a unique creaminess that sets these apart from traditional cheesecakes. It’s a versatile recipe that can be made for any occasion, whether it’s a birthday, a holiday, or just because you want a little something sweet. Trust me, once you’ve tasted these, you’ll be looking for excuses to whip up a batch!

What Goes Into Lemon Ricotta Cheesecake Cupcakes

When it comes to baking Lemon Ricotta Cheesecake Cupcakes, the quality of your ingredients can make a big difference. Using fresh, high-quality ingredients enhances the flavor and texture, resulting in a truly delightful dessert. The key players in this recipe are cream cheese, ricotta cheese, and, of course, fresh lemons. Each ingredient plays a crucial role, contributing to the overall harmony of flavors and the dream-like texture of the cupcakes.

• 1 cup Graham Crackers, pulsed into crumbs: These crunchy crumbs form the base of the cupcakes, adding a delightful texture and a hint of sweetness.
• 3 tablespoons Granulated Sugar: This sugar sweetens the crust, balancing the flavors perfectly.
• 1/4 teaspoon Kosher Salt: A pinch of salt enhances the sweetness and brings out the flavors.
• 3 and 1/2 tablespoons Unsalted Butter, melted: The melted butter binds the crumbs together, creating a firm crust.
• 12 ounces Full-Fat Cream Cheese, very soft: The foundation of the cheesecake filling, providing creaminess and richness.
• 1/2 cup Whole Milk Ricotta Cheese, at room temperature: Adds lightness and contributes to the cheesecake’s unique texture.
• 3/4 cup Granulated Sugar: Sweetens the filling, balancing the tartness of the lemon.
• 1 teaspoon Pure Vanilla Extract: Adds depth and enhances the overall flavor.
• 2 large Eggs plus 1 Egg Yolk, at room temperature: Provides structure and richness to the filling.
• 1 and 1/2 tablespoons All-purpose Flour: Thickens the filling, ensuring it sets properly.
• 1/3 cup fresh lemon juice: The star ingredient, bringing brightness and acidity.
• 1 teaspoon Fresh Lemon Zest: Enhances the lemon flavor and aroma.
• 1/2 cup lemon curd: A tangy topping that adds an extra layer of flavor to each cupcake.

Putting Together Lemon Ricotta Cheesecake Cupcakes

Making Lemon Ricotta Cheesecake Cupcakes is a delightful process that fills your kitchen with heavenly aromas. You’ll start with a simple graham cracker crust, then whip up a creamy filling that’s irresistible. Follow these steps carefully, and you’ll create a stunning dessert that will impress everyone!

1. Preheat your oven to 325 degrees Fahrenheit. Prepare your 12-cup muffin tin by lining it with paper liners, and lightly spray those liners with non-stick spray to ensure easy removal later. This part is essential and will save you from a sticky situation!
2. In a food processor, combine graham crackers, granulated sugar, and kosher salt. Pulse until the crackers are transformed into fine crumbs. You want them to resemble sand, so it’s okay to take your time here. Once done, add in the melted butter and pulse again until everything is well combined. The mixture should hold together when pressed.
3. Now, take about one heaping tablespoon of the crust mixture and add it to each lined muffin cup, pressing it firmly into an even layer. This step is crucial for a sturdy base, so don’t rush! Pop the tin in the preheated oven and bake for 5 minutes. After baking, remove the tin and let it cool completely while you prepare the filling.
4. For the filling, in a high-powered blender or food processor, add the cream cheese and ricotta cheese. Blend until smooth and creamy. This step is where the magic happens! Ensure there are no lumps, as a creamy texture is key.
5. Add the granulated sugar and vanilla extract to the cheese mixture. Blend again until thoroughly combined and smooth. Scrape down the sides of the container to ensure everything incorporates well.
6. Next, add the eggs and egg yolk, blending until combined. Remember, we want a cohesive mixture, so take your time. Once combined, turn off the blender and gently fold in the flour using a rubber spatula. Mix just until combined; over-mixing can affect the texture!
7. Now, pour in the fresh lemon juice and lemon zest, mixing gently until incorporated. You’ll love the aroma that fills the kitchen at this stage! You can almost taste the freshness.
8. Divide the filling evenly among the prepared muffin cups, pouring about one-third cup into each mold. They will be quite full, but that’s precisely what we want! Gently wiggle the pan back and forth to level the filling.
9. Return the cupcake tin to the oven and bake for 22 to 24 minutes. Look for the tops to be puffed and set around the edges, with a slight jiggle in the center. They should have a lovely golden hue.
10. Once baked, turn your oven off and let the cupcakes cool inside with the door slightly cracked for 5 minutes. This helps prevent cracking. After that, remove the cupcakes from the oven and place them on a cooling rack to cool completely.
11. After they’ve cooled, transfer the cupcakes to the refrigerator to chill for at least 4 hours. This step is super important for allowing the flavors to meld and the texture to set perfectly!
12. Finally, once they’re chilled, top each cupcake with a teaspoon of lemon curd. This final touch adds a burst of tangy flavor that pairs beautifully with the creamy filling. Store the cheesecakes in an airtight container in the refrigerator until you’re ready to serve. They will keep well for up to 5 days.

Helpful Hints

When it comes to baking Lemon Ricotta Cheesecake Cupcakes, having a few helpful hints can make the process smoother and more enjoyable. Here are some things to keep in mind:

• Storage: Store leftovers in an airtight container in the refrigerator to keep them fresh and delicious.
• Freezing: These cupcakes can be frozen if you want to prepare them in advance. Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container.
• Pairing: These cupcakes are perfect for serving with a cup of tea or coffee, making them great for afternoon gatherings.
• Doubling the recipe: If you’re expecting a crowd, feel free to double the recipe. Just ensure you have enough muffin tins or bake in batches!
• Variations: Consider trying different toppings, like whipped cream or fresh fruit, to personalize your cupcakes according to your taste.

Serve This Lemon Ricotta Cheesecake Cupcakes With

Pairing your Lemon Ricotta Cheesecake Cupcakes with the right accompaniments can elevate your serving experience. Here are some perfect pairings and presentation ideas:

• Fresh Berries: Serve these cupcakes with a side of fresh strawberries, blueberries, or raspberries. Their tartness complements the creamy filling beautifully.
• Whipped Cream: A dollop of freshly whipped cream on top adds a touch of indulgence and enhances the overall flavor.
• Tea or Coffee: These cakes make for a delightful treat during tea time or coffee breaks, adding a sweet touch to your afternoon.
• Fruit Salad: A refreshing fruit salad can provide a bright, light counterpoint to the richness of the cheesecake cupcakes.
• Casual Gatherings: These treats are perfect for casual get-togethers or potlucks, bringing a touch of elegance without requiring too much effort.
• Spring Celebrations: They’re ideal for Easter brunches or spring picnics, bringing a burst of flavor that celebrates the season.

FAQ

Conclusion

These Lemon Ricotta Cheesecake Cupcakes are a delightful way to satisfy your sweet cravings with their creamy texture and zesty lemon flavor. They are easy to make, perfect for any occasion, and definitely a crowd favorite. I encourage you to give this recipe a try; you won’t be disappointed! Enjoy the process of baking and the joy of sharing these delicious treats with family and friends.

Lemon Ricotta Cheesecake Cupcakes

Craving something light yet indulgent? Try these Lemon Ricotta Cheesecake Cupcakes! With a creamy filling and a zesty lemon flavor, these easy-to-make cupcakes are perfect for any occasion. Delight your taste buds and impress your guests with this refreshing dessert tonight!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Desserts

Cuisine American

Servings 12 cupcakes

Calories 250 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Wooden Spoon
• Blender
• Whisk
• Frying Pan
• Oven
• Food Processor

Ingredients

  

• 1 cup Graham Crackers pulsed into crumbs
• 3 tablespoons Granulated Sugar
• 1/4 teaspoon Kosher Salt
• 3 and 1/2 tablespoons Unsalted Butter melted
• 12 ounces Full-Fat Cream Cheese very soft
• 1/2 cup Whole Milk Ricotta Cheese at room temperature
• 3/4 cup Granulated Sugar
• 1 teaspoon 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

 

• Preheat your oven to 325 degrees Fahrenheit. Prepare your 12-cup muffin tin by lining it with paper liners, and lightly spray those liners with non-stick spray to ensure easy removal later. This part is essential and will save you from a sticky situation!
• In a food processor, combine graham crackers, granulated sugar, and kosher salt. Pulse until the crackers are transformed into fine crumbs. You want them to resemble sand, so it’s okay to take your time here. Once done, add in the melted butter and pulse again until everything is well combined. The mixture should hold together when pressed.
• Now, take about one heaping tablespoon of the crust mixture and add it to each lined muffin cup, pressing it firmly into an even layer. This step is crucial for a sturdy base, so don’t rush! Pop the tin in the preheated oven and bake for 5 minutes. After baking, remove the tin and let it cool completely while you prepare the filling.
• For the filling, in a high-powered blender or food processor, add the cream cheese and ricotta cheese. Blend until smooth and creamy. This step is where the magic happens! Ensure there are no lumps, as a creamy texture is key.
• Add the granulated sugar and vanilla extract to the cheese mixture. Blend again until thoroughly combined and smooth. Scrape down the sides of the container to ensure everything incorporates well.
• Next, add the eggs and egg yolk, blending until combined. Remember, we want a cohesive mixture, so take your time. Once combined, turn off the blender and gently fold in the flour using a rubber spatula. Mix just until combined; over-mixing can affect the texture!
• Now, pour in the fresh lemon juice and lemon zest, mixing gently until incorporated. You’ll love the aroma that fills the kitchen at this stage! You can almost taste the freshness.
• Divide the filling evenly among the prepared muffin cups, pouring about one-third cup into each mold. They will be quite full, but that’s precisely what we want! Gently wiggle the pan back and forth to level the filling.
• Return the cupcake tin to the oven and bake for 22 to 24 minutes. Look for the tops to be puffed and set, but slightly jiggly in the center for that perfect creamy texture.
• Once baked, turn your oven off and let the cupcakes cool inside with the door slightly cracked for 5 minutes. This helps prevent cracking. After that, remove the cupcakes from the oven and place them on a cooling rack to cool completely.
• After they’ve cooled, transfer the cupcakes to the refrigerator to chill for at least 4 hours. This step is super important for allowing the flavors to meld and the texture to set perfectly!
• Finally, once they’re chilled, top each cupcake with a teaspoon of lemon curd. This final touch adds a burst of tangy flavor that pairs beautifully with the creamy filling. Store the cheesecakes in an airtight container in the refrigerator until you’re ready to serve. They will keep well for up to 5 days.

Notes

Tip 1: Store leftovers in an airtight container in the refrigerator to keep them fresh and delicious.

Tip 2: These cupcakes can be frozen if you want to prepare them in advance. Just make sure to wrap them tightly in plastic wrap and then place them in an airtight container.

Tip 3: These cakes make for a delightful treat during tea time or coffee breaks, adding a sweet touch to your afternoon.

Tip 4: If you’re expecting a crowd, feel free to double the recipe. Just ensure you have enough muffin tins or bake in batches!

Tip 5: Consider trying different toppings, like whipped cream or fresh fruit, to personalize your cupcakes according to your taste.

Keyword Lemon Cheesecake Cupcakes, Light Cheesecake Dessert, Mini Cheesecake Bites, Ricotta Cupcakes Recipe

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Meet Sophia Hayes

I founded YumRecettes to turn my messy, joyful kitchen experiments into something I could share. While I steer the ship, I am first and foremost a cook. I love tackling every type of recipe, from grandmother’s old classics to modern fusion dishes. For me, the magic isn’t in a specific type of food, but in the act of preparing it. I’m usually the one urging the team to try that “one last idea” that ends up making the dish perfect.