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    Home » Dessert

    Lemon Ricotta Ramekin Cheesecakes

    Published: Feb 2, 2021 · Modified: Oct 20, 2023 · 7 Comments

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Save Recipe Saved!

    These Italian-style lemon ricotta ramekin cheesecakes are made with ricotta and mascarpone cheeses, Greek yogurt and lemon zest for easy individual-sized desserts.

    ricotta ramekin cheesecakes on a serving tray

    Who else loves cheesecake?

    I mean, I love cheese for dessert, so cheesecake just makes sense.

    That said, sometimes a full-size cheesecake is simply too big.

    And, quite frankly, sometimes making a cheesecake seems a little intimidating.

    These easy lemon ricotta ramekin cheesecakes are easy, individual-sized desserts.

    Want more small-batch dessert ideas? Try making chocolate lava cakes for two, French crème brûlée, lavender crème brûlée and coconut crème brûlée.

    What Cheese Do I Need for Lemon Ricotta Cheesecake?

    These little cheesecakes use ricotta and mascarpone.

    It's a perfect way to use homemade ricotta!

    Can I Use Regular Yogurt Instead of Greek?

    Greek yogurt is much thicker than regular (unstrained) yogurt.

    If you want to use plain (unstrained) yogurt instead of Greek yogurt, line a mesh sieve with cheesecloth and strain the yogurt for about an hour.

    If you make homemade yogurt or Instant Pot yogurt, strain it and use it here!

    Can I Skip the Graham Cracker Crust?

    Yes, absolutely!

    These cheesecakes are delicious with or without the crust.

    How to Make a Graham Cracker Crust in Ramekins

    To make the graham cracker crust, I used a (more buttery) variation on my vegan graham cracker crust.

    Start by crushing a few graham crackers. Mix the crumbled crackers together with a little melted butter and sugar.

    Divide the mixture between four ramekins.

    Add Graham Cracker Mixture to Ramekins
    Add Graham Cracker Mixture to Ramekins

    Next, use your fingers to press the crackers onto the bottom of the ramekins.

    You can carry the crust up the sides a little if you like.

    Press Graham Crackers into Ramekin
    Press Graham Crackers into Ramekin

    Slide the ramekins into the oven and bake for about seven minutes.

    The crust will harden slightly.

    Bake the Crust
    Bake the Crust

    Set the ramekins aside and start working on the cheesecake filling.

    How to Make Lemon Ricotta Cheesecake Filling

    Start by adding the ricotta, mascarpone, yogurt, sugar and vanilla to a large bowl.  Use an electric hand mixer to whisk everything together.

    Add the lemon juice and lemon zest, and then whisk a little more.

    Mix Together Cheeses, Yogurt, Lemon Zest + Juice
    Mix Together Cheeses, Yogurt, Lemon Zest + Juice

    Next, add an egg and mix on low until it's incorporated.

    Your cheesecake mixture should be thick and creamy.

    Add the Egg + Beat on Low
    Add the Egg + Beat on Low

    Scoop the cheesecake mixture into the ramekins and smooth it out with a rubber spatula.

    If you see any bubbles on the surface, smooth those out too.

    Scoop Cheesecake Filling Into Ramekins
    Scoop Cheesecake Filling Into Ramekins
    Smooth the Filling Out
    Smooth the Filling Out

    Add the ramekins to a large casserole dish (or any large dish with sides). Pour hot water into the dish, taking care to not splash any onto the cheesecake. 

    The water bath will help keep the top of the cheesecake from cracking.

    Add the Cheesecakes to a Hot Water Bath
    Add the Cheesecakes to a Hot Water Bath

    Carefully move the whole setup inside your oven and bake! 

    Your ricotta cheesecake is done when the outer edges have set, but the inner part of the cake still wiggles when gently shaken.

    Ramekin Cheesecakes After Baking
    Ramekin Cheesecakes After Baking

    Carefully remove the dish from the oven, take the cheesecakes out of the hot water, and leave them to cool.  Set the cakes in the fridge for at least four hours before serving. 

    Just before serving, top the lemon ricotta cheesecake with fresh berries and a little warm jam.

    ricotta ramekin cheesecakes on a serving tray

    Italian-Style Cheesecake (vs. New York)

    These are Italian-style cheesecakes. That means they're made with ricotta.

    Since we're adding mascarpone, they are slightly creamier than an all-ricotta cake.

    Don't expect ultra-dense New York-style cheesecakes, but these will be a little creamier and thicker than a fluffy Philly-style cheesecake. It's the best of both worlds!

    ricotta ramekin cheesecakes on a serving tray
    ricotta ramekin cheesecakes on a serving tray
    Print Recipe Save Recipe Saved!
    5 from 7 votes

    Lemon Ricotta Ramekin Cheesecakes

    These Italian-style lemon ricotta ramekin cheesecakes are made with ricotta and mascarpone cheeses, Greek yogurt and lemon zest for easy individual-sized desserts.
    Author: Sarah Trenalone
    Prep Time15 minutes mins
    Cook Time35 minutes mins
    Cooling Time4 hours hrs 20 minutes mins
    Total Time5 hours hrs 10 minutes mins
    Course: Dessert
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Servings: 4 people
    Calories: 399kcal
    Freezer Friendly?
    Yes
    Will It Keep?
    2 Days (Fridge), 1 Month (Freezer)
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    Equipment

    • electric hand mixer
    • 4 6-ounce ramekins

    Ingredients

    Graham Cracker Crust (Optional):

    • ¾ cup graham cracker crumbs, finely ground (~4 graham crackers) Use gluten-free graham crackers if needed
    • 2 tablespoons sugar
    • 3 tablespoons melted butter

    Ricotta Cheesecake:

    • 1 quart water for water bath (amount approximate)
    • 4 ounces ricotta (whole milk)
    • 4 ounces mascarpone Half of a standard-size container
    • ¼ cup plain Greek yogurt (whole milk)
    • 2 tablespoons sugar
    • ½ teaspoon vanilla extract
    • ½ lemon, juiced and zested
    • 1 egg
    • fresh berries, warmed jam (optional, to serve)

    Instructions

    Graham Cracker Crust:

    • Preheat oven to 375°F.
      Mix together the graham cracker crumbs, sugar, and butter until well blended.  Texture should resemble wet sand.
      Divide mixture between four 6-ounce ramekins.
      Add Graham Cracker Mixture to Ramekins
    • Use your fingers to press the cracker mixture into the bottom and partially up the sides of the ramekins.
      Place ramekins on a baking sheet. Bake 7 minutes.
      Bake the Crust

    Cheesecake:

    • Lower oven heat to 350ºF.
      Begin boiling water in a tea kettle (or in a small pot).
      Add ricotta, mascarpone, Greek yogurt, sugar, and vanilla to a large mixing bowl.  Use an electric hand mixer on medium-high to whip until ingredients are well combined.  Add the lemon zest and lemon juice and mix whip again.
      Add the egg to the cheese mixture, and whip on low until egg is incorporated.
      Add the Egg + Beat on Low
    • Scoop cheesecake mixture into the ramekins, dividing evenly. Use a rubber spatula to smooth the cheesecake mixture.
      Smooth the Filling Out
    • Place ramekins into a large baking dish. 
      Carefully pour the hot water into the casserole dish, taking care not to splash water into the ramekins. Add water until the water-level reaches halfway up the ramekins.
      Add the Cheesecakes to a Hot Water Bath
    • Bake cheesecake about 25 minutes.  Cakes should be set along the edges, but still slightly wiggle in the center when moved.
      Carefully remove cakes from the water bath, and allow them to fully cool (about 30 minutes), and then chill in the fridge for at least 4 hours.
      Serve within 2 days. Optionally, top with berries and warm jam before serving.
      Ramekin Cheesecakes After Baking

    Notes

    Pan Size:
    • This recipe was tested in 6-ounce ramekins and is not intended for use in a springform pan.
    • If you change the pan size, be aware that the cook time will need to be adjusted.
    • There is not enough batter to fill a full 8" springform pan.
    Gluten-Free Preparation Options:
    • Use gluten-free certified graham crackers.
    • Skip the crust entirely.  These cheesecakes are delicious without a crust.
    Make-Ahead Options:
    • Graham cracker crust can be prepared up to 3 days before baking. Refrigerate until ready to use.
    • Cheesecakes can be baked up to 2 days before serving.  Refrigerate until ready to serve.
    • Cheesecakes can also be wrapped tightly and frozen for up to one month.  Thaw in the fridge for about 8 hours before serving.  (Keep in mind that you'd be freezing your ramekins, so freezing may or may not be a great option for you.)

    Nutrition

    Calories: 399kcal (20%) | Carbohydrates: 28g (9%) | Protein: 9g (18%) | Fat: 28g (43%) | Saturated Fat: 16g (100%) | Trans Fat: 1g | Cholesterol: 107mg (36%) | Sodium: 246mg (11%) | Potassium: 115mg (3%) | Fiber: 1g (4%) | Sugar: 17g (19%) | Vitamin A: 848IU (17%) | Vitamin C: 7mg (8%) | Calcium: 138mg (14%) | Iron: 1mg (6%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 7 votes (4 ratings without comment)

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    Comments

    All commentsI made thisQuestions
    1. Meg | Meg is Well says

      May 11, 2017 at 11:56 pm

      5 stars
      I have a cheesecake recipe that I never stray from, but this one looks so much easier! I'll give it a try!

      Reply
      • Katherine Kochis says

        November 08, 2022 at 12:13 pm

        CAn I use 4 in springform pans and what can I substitute for graham crackers

        Reply
        • Alisha Trenalone says

          November 08, 2022 at 12:34 pm

          Hi Katherine, this recipe doesn't make enough batter for a full-size springform pan, and has only been tested in ramekins anyway. If you decide to experiment with the amount and a different type of pan, just be aware that the cook time will be different from what's noted. We've only used graham crackers for the crust, but you could skip them and just cook the filling on its own in the ramekins.

          Hope this helps!

          -Alisha at Champagne Tastes

          Reply
          • Katherine Kochis says

            November 08, 2022 at 5:42 pm

            5 stars
            I made these without crust. I substituted cream cheese for mascarpone because that is what I had on hand. Came out great. Delicious.

            Reply
            • Alisha Trenalone says

              November 09, 2022 at 10:33 am

              Glad you enjoyed, and thanks for letting us know!

              -Alisha at Champagne Tastes

    2. Alisha says

      February 10, 2021 at 10:08 pm

      5 stars
      Awesome little cheesecakes! The recipe was super easy to follow and the results were delicious. I am not a cheesecake maker and had never baked anything in a water bath, but it was much simpler than I thought. The portion size is perfect for one person. We made a quick blueberry sauce to go on top. Would definitely make again!

      Reply
      • Sarah Trenalone says

        February 11, 2021 at 8:57 am

        Yay!! I'm so glad, thanks for letting me know!

        Reply
    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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