Lemon Ricotta Cheesecake Cupcakes

Prep Time: 20 mins  | Cook Time: 18 +10 mins | Course: Dessert | Yield: 24 

Luscious lemon ricotta cheesecake cupcakes with a lemon sandwich cookie base, a lemon curd topping and cute little lemon triangles. Feeling inspired by Ashley at bakerbynature https://bakerbynature.com/lemon-ricotta-cheesecake-cupcakes  

1 package lemon oreo thins

2 8-oz pkgs cream cheese, softened

½ cup ricotta cheese

½ cup powdered sugar

1 Tbsp cornstarch

¼ tsp salt

2 eggs

2 cups sour cream

1 tsp vanilla

1 lemon, zested

⅓ cup lemon juice

lemon curd, store bought or homemade

Lemon slices, quartered

Preheat oven to 350*. Beat the cream cheese, ricotta, sugar, cornstarch and salt in a stand mixer until smooth. Add in the eggs, sour cream, vanilla, lemon zest and juice and mix until it just comes together. Place a liner in each muffin tin, fill the liner with a whole cookie and spoon cheesecake filling about 3/4 full. Bake for 18 minutes, turn off the oven leaving the door closed for an additional 8-10 minutes, the edges will be set and the center still a bit jiggly. Remove the cupcakes from the oven and allow to cool at room temperature. Top with a spoonful of lemon curd and a quartered lemon slice.