Blueberry Lemon Ricotta Mini Cheesecakes

These bite-sized blueberry lemon ricotta mini cheesecakes are fresh, zesty, and sweet. Complete with a graham cracker pecan crust!

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Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

I bought my mini cheesecake pan in 2011 and it’s probably the most used baking pan I own. Trying to come up with a new recipe for a themed week (ahem Lemon Week)? Bought too many of the latest Oreo flavor (which happen to fit perfectly inside for crusts)? Love cheesecake but not the long baking time? It’s seriously the best. And then there are pans I have never used like my popover pan. Oops. Next themed week?

What sets these mini cheesecakes apart from all the others I have made, is the addition of ricotta. I have added goat cheese before, much to my delight, so why not another creamy cheese to blend with cream cheese? And of course it’s lemon week so not only did I add lemon zest, but also extract and lemon curs on top! Plus a dollop of blueberry jam and a fresh blueberry cause I love the two flavors together.

What is your favorite cheesecake flavor?

Wednesday #LemonWeek Recipes

• Lemon Crinkle Cookies by Fresh April Flours
• Lemon Poppy Seed Muffins by House of Nash Eats
• Lemon Cake from Scratch by SueBee Homemaker
• Lemon Brownies by Lemon Blossoms
• Lemon Forward Margarita by Our Good Life
• Lemon Garlic Rice by Hezzi-D’s Books and Cooks
• Lemon Doodles by The Redheaded Baker
• Meyer Lemon Vanilla Salad Dressing by Shockingly Delicious
• Air Fryer Lemon Pepper Chicken by Daily Dish Recipes
• Lemonade Vodka Shooters by Our Crafty Cocktails
• Lemon Potatoes /Potato Podimas /Podimas Style by Magical Ingredients
• Lemon Sour Cream Pie by Devour Dinner
• Roasted Potatoes with Lemon, Oregano, and Feta by Cheese Curd In Paradise

Six years ago: Blueberry-Lime Cheesecake Granola Parfaits

Seven years ago: Grown-Up Macaroni and Cheese

Eight years ago: Spaghetti Avocado

Ten years ago: Baked Zucchini Fries with Balsamic Aioli

BLUEBERRY LEMON RICOTTA MINI CHEESECAKES

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Yield: 1 dozen Prep Time: 10 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CRUST

• 2 oz. graham crackers
• 1 oz. pecans
• 2 Tbsp unsalted butter, melted

FILLING

• 8 oz cream cheese, room temperature
• 1/2 cup ricotta cheese, room temperature
• 1/2 cup sugar
• 1 egg, room temperature
• Zest from 1 lemon
• 1 tsp lemon extract

TOPPING

• 1/2 cup lemon curd
• 1/2 cup blueberry jam
• Fresh blueberries and lemon slices, for garnish

Directions

1. Preheat oven to 350 degrees. Lightly coat a 12 mini cheesecake pan with cooking spray.
2. Add graham crackers and pecans to a food processor and pulse until finely ground. Combine crust mixture and melted butter in a bowl until well combined.  Spoon into 12 mini cheesecake cups, and press into the bottom of each cup (I used a tall shot glass).  Partially bake for 10 minutes, or until slightly golden, then remove from oven.
3. In a stand or handheld electric mixer beat the cream cheese, ricotta cheese, and sugar until smooth.  Beat in egg, lemon zest, and lemon extract until combined.
4. Pour the filling evenly into the 12 cups. Bake for 25-28 minutes or until cheesecake is cooked through.  Let cool completely.
5. Remove cheesecakes from pan and top each with a spoonful of lemon curd, blueberry jam, and garnish with fresh blueberries and lemon slices.  Refrigerate until ready to serve.

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