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!
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.