Baked Lemon Mini Cheesecakes

Baked Lemon Mini Cheesecakes is a delightful treat that will satisfy any sweet tooth!

This simple yet delicious recipe will show you step by step how to effortlessly prepare these sweet treats in the oven.

It’s a healthy dish that both kids and adults will love!

Baked Lemon Mini Cheesecakes

The best part about these Baked Lemon Mini Cheesecakes is that it’s made from everyday ingredients.

I am sure that you probably already have them in your kitchen.

With just ricotta, yogurt, sugar, and eggs, you can create a tasty dessert that will impress everyone.

And if you want to take it up a notch, just add some lemon juice and zest for a burst of citrus flavor.

The subtle hints of lemon in this fabulous dessert are simply divine.

Baked Lemon Mini Cheesecakes

What makes this recipe even more amazing is its velvety texture and tenderness.

The secret lies not only in its simplicity but also in the option to bake it in a silicone muffin pan.

This way we create individual portions that are perfect for any occasion.

Each bite of these mini cheesecakes melts on your tongue with milky sweetness.

Just Imagine serving these delightful ricotta desserts at your next holiday gathering!

Baked Lemon Mini Cheesecakes

To add a special touch to this sweet dish, I recommend serving these Mini Cheesecakes with apricot jam.

However, feel free to use your favorite berry jam, such as cherry, strawberry, or blueberry.

The addition of jam will give this ricotta delicacy an indescribable aroma.

So why wait? Try these amazing Baked Lemon Mini Cheesecakes today!

And indulge in a truly delightful dessert that will leave you craving for more.

Baked Lemon Mini Cheesecakes – VIDEO RECIPE

Baked Lemon Mini Cheesecakes

how to cook Baked Lemon Mini Cheesecakes?


Пирог из творога с джемом 4

To start, preheat your oven to 150°C (300°F). Grab a medium bowl and crack in some eggs. Add in some sugar and vanilla sugar, along with some lemon zest and lemon juice. Don’t forget to toss in some starch and give it a good mix until everything is well combined.

TIPS: Want to make the lemon flavor in these cheesecakes even better? Just grind some sugar with freshly grated lemon zest. Trust us, it’s a game-changer!


Пирог из творога с джемом 3

Now, take a large bowl and plop in some ricotta. Add in some yogurt and grab your trusty immersion blender. Blend away until you’ve got a smooth and creamy mixture.


Пирог из творога с джемом 2

Next, pour your egg-sugar concoction into the ricotta mixture and give it a good stir. Make sure everything is nicely incorporated.


Baked Lemon Mini Cheesecakes

Grab a silicone muffin pan with 6 cups and grease it with oil. Now, fill it up with your ricotta mixture. It’s gonna be delicious!


Baked Lemon Mini Cheesecakes

Pop the muffin pan into your preheated to 150°C (300°F) oven and let it bake for around 30-35 minutes. You’ll know it’s ready when it’s nice and golden brown.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.


Baked Lemon Mini Cheesecakes

Once it’s done, take it out of the oven and let it cool. It’s gonna be hard to resist, but trust me, it’s worth the wait.


Baked Lemon Mini Cheesecakes

Now, it’s time to add some extra flavor. Pour some apricot jam all over these beautiful ricotta cheesecakes. It’s gonna take it to a whole new level.

TIPS: For a more even spread of jam, try warming it slightly over a pan of simmering water or in the microwave.


Baked Lemon Mini Cheesecakes

Finally, it’s time to serve this mouthwatering Baked Lemon Mini Cheesecakes. It’s perfect for enjoying with a nice cup of tea. Bon appétit!

Baked Lemon Mini Cheesecakes


  • Ricotta – 1 1/5 packs (300 g)
  • Greek yogurt – 2/5 cup (100 g)
  • Sugar – 1/3 cup (83 g)
  • Eggs – 3 pcs. (150 g)
  • Corn starch – 1/2 cup (65 g)
  • Vanilla sugar – 1 sachet (10 g)
  • Lemon juice – 1 tbsp. (15 g)
  • Lemon zest – 1 tsp. (4 g)


  • Apricot jam

Cooking steps:

  1. Place eggs in a medium bowl, add sugar and vanilla sugar, add lemon zest and lemon juice, add starch, mix thoroughly.
  2. Place ricotta in a large bowl, add yogurt, and blend with an immersion blender until smooth. Pour in the egg-sugar mixture and stir.
  3. Grease a silicone muffin pan for 6 cups with oil. Fill the prepared muffin pan with the ricotta mixture.
  4. Place the muffin pan in an oven preheated to 150°C (300°F) and bake for 30-35 minutes. Remove the ricotta cheesecakes from the oven and cool.
  5. Pour apricot jam over the baked ricotta cheesecakes.


  1. I also make this kind of chesecake, but before putting it in the oven I grease the top with sour cream. Then the top turns out to be tender and ruddy.

  2. Thanks for the recipe, this is the only way I cook cheesecake now. Very tasty. 👍😊

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