For as long as I can remember, Ricotta Cheesecake has been part of my life each spring. In my family, we actually call them “ricotta pie” and the recipe is a staple on our Easter recipes. This sort of ricotta cheesecake is a classic Italian treat, though they vary slightly. And fortunately, the one that my family makes is so simple—and has such fresh flavors from the addition of citrus. These mini cheesecakes have freshly grated lemon and orange rind in them, which adds a lot of flavor. This lemon flavor is such a nice note in the mix of the cheese and honey. It’s paired here with a simple mini graham cracker crust so each one is small, sweet, and fun for kids and adults alike. We sometimes have this cheesecake with regular pie crust, but for simplicity’s sake, I like to use pre-made store-bought ones instead. (You may also like Ricotta Meatballs, 3-Ingredient Banana Pudding, Vegan Chocolate Mousse, and Banana Ice Cream.)
Ingredients You Need
To make these cheesecakes, you’ll need to have the following ingredients on hand. Sign up for our email updates to get tips and ideas sent to your inbox.
Ricotta cheese: I strongly recommend using whole-milk ricotta for the better flavor and texture if you can find it. Eggs: Large eggs help the mixture hold together and have a classic cheesecake consistency. Vanilla extract: Use real or pure vanilla extract, rather than imitation, for the best flavor. Honey: I use honey to add just enough sweetness. Fresh lemon and orange rind: Use a microplane to zest the fruit, avoiding the white part, which can be bitter. Cinnamon: A little cinnamon adds lovely flavor to the ricotta mixture. Mini graham cracker crusts: I use the premade ones from Keebler, which are fairly widely available at regular grocery stores.
Step-by-Step Instructions
Here’s a look at the simple process involved in making these ricotta cheesecakes. Scroll down for the full recipe. TIP: We like this dessert cold and often serve it as an Easter recipe!
How to Store
You can make these up to two days ahead. Simply let cool, then cover with plastic wrap or store in an airtight container in the fridge. We actually prefer these served cold, so this works well!
Best Tips for Success
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. You can serve at room temperature or chilled. Look for the mini graham cracker crusts near the Jell-O 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. You may also like my favorite full-size Ricotta Pie, Easter Recipes and my Whole Wheat Pie Crust.
I’d love to know what you think if you make this recipe so please chime in below in the comments!
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This post was first published April 2019.
