Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon peel and flour.
Line a muffin pan with 12 foil baking liners and lightly spray with cooking spray.
Pour the cheese mixture into the foil liners.
Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath.
Bake until the cheesecake centers are just set, about 20 minutes.
Remove the muffin pan from the baking sheet, then top the cheesecakes with the pine nuts, patting gently to adhere.
Let cool for about 30 minutes, then dust with confectioners' sugar.