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mini ricotta cheesecakes with lemon

Mini Ricotta Cheesecakes

Amy Palanjian
Kids tend to love having their very own little cheesecake, but you can do this batter in a 9-inch graham cracker crust if you prefer. The baking time will be closer to 1 hour.  
Prep Time 10 mins
Cook Time 34 mins
Total Time 44 mins
Course Dessert
Cuisine Italian
Servings 10
Calories 221 kcal


  • 16 ounces ricotta cheese (I prefer whole milk ricotta)
  • 3 eggs
  • 1 egg white
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • 1 tablespoon freshly grated orange rind (from about 1/2 of a medium orange)
  • 1 teaspoon freshly grated lemon rind (from about 1/2 of a medium lemon)
  • 1/2 teaspoon cinnamon
  • 10 mini graham cracker crusts (I used Keebler)
  • Raspberries (optional)


  • 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: 221kcalCarbohydrates: 22gProtein: 8gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 72mgSodium: 142mgPotassium: 98mgFiber: 1gSugar: 13gVitamin A: 276IUVitamin C: 1mgCalcium: 109mgIron: 1mg
Keyword ricotta cheesecake, ricotta cheesecake with lemon
Did you make this recipe?Rate in the comments and tag @yummytoddlerfood on IG!