• Preheat oven to 325°F. Line a muffin tin with 10 to 12 liners. Set aside.​

To make the crust:

• Mix the crushed graham cracker and melted butter until thoroughly combined. Evenly distribute graham cracker mixture among muffin liners and press down on each with the bottom of a spoon or small measuring cup. Place in oven and bake for about 5 minutes, or until slightly golden brown. Set aside and let fully cool.

To make the filling:

• Place softened cream cheese and ricotta cheese in a large bowl and beat with electric mixer for about 1 minute (if you don’t have a hand mixer, simply stir everything together by hand until well combined). Add the sugar, vanilla, lemon juice, lemon zest, egg and salt, and mix until smooth and combined.
• Spoon the mixture evenly on top of the cooked graham cracker crusts and bake for 18 to 20 minutes, or until centers are almost set (they should jiggle a little). Remove cheesecakes from oven and let cool. Refrigerate cheesecakes in the muffin tin for at least 2 hours before removing from liners.
• Feel free to add fresh sliced strawberries, crushed graham cracker, aerated whipped cream, or semi-sweet chocolate chips.