Ricotta Lemon Cheesecakes

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Over the last month, I have had fun making some recipes with Ricotta Cheese.  Did you know that Ricotta Cheese is  half the calories AND half the fat of cream cheese?    Yet, cream cheese seems to be such a staple ingredient in party foods.

Over the last month, I have made Baked Ricotta Olive Dip and Orange Ricotta Cream Cheese Fruit Dip.  Both recipes turned out excellent.

I wanted to try a cheesecake using only ricotta cheese as the filling.  I was a little worried, that the ricotta cheese wouldn’t ” settle”.  But it did.  I used gelatin as the binding agent in this recipe.   It is important that you follow the instructions with the gelatin just so.  If you don’t want to use gelatin in your cheesecake, you can also use eggs.  But if you use eggs, you should probably bake it.

I didn’t make a crust for these- because I am never that excited about pie crust.  It would be easy to add a graham cracker crust to this if you wanted.


I let my cheesecakes settle in the fridge in silicone baking cups.  My silicone baking cups might be my favorite new kitchen item from this past year.  I love how things just pop right out of them.  Plus, my kids love playing with them too.  ( below is an affiliate link)

Lemon Ricotta Cheesecake

This recipe calls for Vanilla.  I used ground vanilla beans in my cheesecakes.  You can also use vanilla extract.  These will freeze nicely.  You will want to thaw them for about 15 minutes before eating them if you freeze them.

Lemon Ricotta Cheesecakes 


1 Package of plain gelatin

1/4 cup of sugar

1 15 ounce container of ricotta cheese

1 teaspoon of ground vanilla bean or vanilla extract

juice and zest of two lemons – or less, I like desserts with a strong lemon flavor 

1 cup of water

Method:  In a mixer or food processor, mix ricotta cheese with lemon juice, lemon zest and vanilla.  Set aside.  In Bring 1 cup of water to a boil in a saucepan.  In a bowl, mix gelatin and sugar.  add boiling water to the gelatin and sugar and mix until the gelatin and sugar is completely dissolved.  Once the gelatin and sugar have dissolved, add the mixture to the ricotta cheese and pulse in the food processor.  Pour the cheesecake mixture in silicone baking cups- or another pan of your choice.  let the cheesecake set in the fridge for 2 hours before eating.

Lemon Ricotta Mini Cheesecakes

These turned out sooo good!  My husband actually couldn’t believe it when I told him how much healthier ricotta cheese is than cream cheese!  and it is so good!

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  1. These look delicious! I can’t wait to make them 🙂

  2. Hi – How much is “one package” of gelatin? I’ll be measuring mine OUT. TY!

  3. Just the recipe I was looking for! thank you.


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