Preheat the oven to 350°F. Line the cups of a mini-muffin pan with paper liners.
For the Crust
In a bowl, combine the Graham cracker crumbs, ground pecans, and sugar. Add the melted butter and mix with a fork to distribute. Press a generous teaspoonful of the mixture into the bottom of each mini-muffin cup. Set aside.
For the Ricotta Filling
In a large bowl, whisk together the eggs and sugar until the mixture is pale and creamy. At low speed, mix in the Saputo RicottaFiorella, lemon zest and juice, and vanilla extract. Sprinkle the flour over and mix until well incorporated.
Divide the Ricotta mixture between the mini-muffin cups, leaving a half-centimeter space at the top of each cup. Bake for about 20 minutes, until the edge of the cakes is set but the centers still seem slightly moist. Let cool completely.
For the Strawberries
Thirty to 60 minutes before serving, mix the diced strawberries, minced basil, and sugar together in a small bowl. Let rest at room temperature.
To Serve
Drain the macerated strawberries (keep the syrup to use in a smoothie or a cocktail). Top each mini Ricotta cake with a spoonful of the strawberries and serve immediately.
