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.

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.

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.

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

The crust will harden slightly.

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.

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

Your cheesecake mixture should be thick and creamy.

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.

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.

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.

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.

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!