Mini Ricotta Cheesecakes

With just a few simple ingredients and freshness from orange and lemon rind, these Mini Ricotta Cheesecakes are a naturally sweet treat to share. They’re easy to make (you simply stir the batter together, no fancy equipment needed) and are so fun to make mini.

Ricotta Cheesecake

For as long as I can remember, Ricotta Cheesecake has been part of my life each spring. In my family, we actually call them “ricotta pie” and they’re a recipe that is a staple on our Easter table. This sort of ricotta cheesecake is a classic Italian treat, though they vary slightly. And fortunately, the one that my family makes is so simple—and has such fresh flavors from the addition of citrus.

These mini cheesecakes have freshly grated lemon and orange rind in them, which adds a lot of flavor. This lemon-ricotta flavor is such a nice note in the mix of the cheese and honey. It’s paired here with a simple mini graham cracker crust so each one is small, sweet, and fun for kids and adults alike.

We sometimes have this cheesecake with regular pie crust, but for simplicity’s sake, I like to use pre-made store-bought ones instead.

Ingredients You Need

To make these cheesecakes, you’ll need to have the following ingredients on hand.

• Ricotta cheese: I strongly recommend using whole milk ricotta for better flavor and texture if you can find it.
• Eggs: Large eggs help the mixture hold together and have a classic cheesecake consistency.
• Vanilla extract: Use real or pure vanilla extract, rather than imitation, for the best flavor.
• Honey: I use honey to add just enough sweetness.
• Fresh lemon and orange rind: Use a microplane to zest the fruit, avoiding the white part which can be bitter.
• Cinnamon: A little cinnamon adds lovely flavor to the ricotta mixture.
• Mini graham cracker crusts: I use the pre-made ones from Keebler which are fairly widely available at regular grocery stores.

Step-by-Step Instructions

Here’s a look at the simple process involved in making these ricotta cheesecakes. Scroll down for the full recipe.

1. Gather your ingredients. (photo 1)
2. Preheat the oven. Add all ingredients except the crusts to a blender. Blend! (photo 2)
3. Divide the filling among the crusts and bake. (photo 3)
4. Remove from oven and let cool fully. (photo 4)
5. Serve or refrigerate for until ready to serve.

TIP: We like this dessert cold. And often serve it for Easter!

What should I serve with these cheesecakes?

If you want to serve them for breakfast like my family does, a simple side of fruit or hard-cooked eggs is all you need. If you’d rather have them for dessert, you can top with some whipped cream, lemon curd, or fresh fruit. They’re pretty versatile!

How to Store

You can make these up to two days ahead. Simply let cool, then cover with plastic wrap or store in an airtight container in the fridge. We actually prefer these served cold, so this works well!

Best Tips for Success

• When grating the fresh citrus peel, try to avoid getting too much of the white part because it can be bitter. Just do a few strokes with the microplane as you move your way around the orange and lemon.
• Plan to make them at least 2 hours before you want to serve them so they have time to fully cool.
• Look for the mini graham cracker crusts near the jello and puddings in your grocery store.
• You can do this batter in a 9-inch graham cracker crust. The baking time will be closer to 1 hour.
• The raspberries are purely decoration and for a little additional flavor. You can skip them and use whipped cream on top if you prefer, or try blueberries, diced strawberries, or another favorite fruit.
• You may also like my favorite Easter Recipes and my Whole-Wheat Pie Crust.

I’d love to know what you think if you make this recipe so please chime in below in the comments!

• Preheat the oven to 325 degrees F.

• Add all ingredients except the crusts to a blender. Blend to combine.

• Brush the rim of each crust with egg white. (This helps to prevent the edges of the crusts from cracking as they bake.)

• Divide the filling among the crusts, filling each one just about full. Bake for 34-36 minutes, or until the centers are firm to the touch and slightly glossy. Remove from the oven and let cool fully.

• Serve or refrigerate for up to 2 days, covered with plastic wrap, before serving with optional berries on top.

• When grating the fresh citrus peel, try to avoid getting too much of the white part because it can be bitter. Just do a few strokes with the microplane as you move your way around the orange and lemon.
• Plan to make them at least 2 hours before you want to serve them so they have time to fully cool.
• Look for the mini graham cracker crusts near the jello and puddings in your grocery store.
• You can do this batter in a 9-inch graham cracker crust. The baking time will be closer to 1 hour.
• The raspberries are purely decoration and for a little additional flavor. You can skip them and use whipped cream on top if you prefer, or try blueberries, diced strawberries, or another favorite fruit.

Calories: 221kcal, Carbohydrates: 22g, Protein: 8g, Fat: 11g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 142mg, Potassium: 98mg, Fiber: 1g, Sugar: 13g, Vitamin A: 276IU, Vitamin C: 1mg, Calcium: 109mg, Iron: 1mg

This post was first published April 2019.