Description
Mini Ricotta Cheesecake Cups with Citrus Zest are a delightful twist on traditional cheesecake, delivering creamy, zesty flavors in individual servings.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup granulated sugar
- 2 large eggs (room temperature)
- 1 tsp pure vanilla extract
- 1 tbsp citrus zest (lemon or orange)
- 1 cup graham cracker crumbs
- 4 tbsp unsalted butter (melted)
- 1/4 cup sour cream
- Fresh fruit for topping (optional)
Instructions
- Preheat oven to 325°F (163°C) and lightly grease a muffin tin.
- Mix graham cracker crumbs with melted butter; press into the base of each muffin cup.
- In a bowl, whisk together ricotta cheese, sugar, eggs, vanilla extract, sour cream, and citrus zest until smooth.
- Pour the filling over the crusts in the muffin tin, filling almost to the top.
- Bake for 20-25 minutes until set but slightly jiggly in the center; allow to cool completely.
- Refrigerate for at least 3 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cheesecake cup (80g)
- Calories: 210
- Sugar: 14g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg