1/2 cup finely crushed graham crackers (about 7 graham crackers)
2 Tbsp butter, melted
For the filling
8 oz low-fat cream cheese
1/4 cup low-fat ricotta cheese
1/4 cup sugar
1/2 tsp vanilla extract
1 orange, zested
Preheat the oven to 350° F, and line a muffin tin with liners. Combine crushed graham crackers and melted butter in a small bowl.
Tightly pack 1 tsp of the graham cracker mixture into the bottom of each muffin cup, and press down firmly (this will be the crust).
Combine the ricotta cheese, cream cheese, sugar, orange zest, and egg in a food processor, and blend until smooth. (If you don’t have a food processor, you can do this in a large mixing bowl with a hand mixer.)
Put about 2 Tbsp of the cheesecake mixture in each muffin cup (it should fill the cupcake liners about halfway).
Bake for 25 minutes, or until the center is almost set (you can put a toothpick in the center of one mini cheesecake and see if it comes out almost completely clean to test this).
Cool to room temperature, about 30 minutes. Refrigerate at least 1 hour before serving.
Garnish with crushed graham crackers (about 1/4 tsp to 1/2 tsp per mini cheesecake).
Recipe from here