Mini Ricotta Cheesecake Recipe (MUST TRY DESSERT!)

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Canned fruit is often more affordable and has a longer shelf life.

Preheat the oven to 325°F (163°C).

Prepare a muffin tin with paper liners or grease with cooking spray.

In a mixing bowl, combine cream cheese and ricotta cheese until smooth.

Add sugar and mix until well incorporated.

Incorporate eggs and egg yolk one at a time, mixing well after each addition.

Stir in vanilla extract and heavy cream until evenly distributed.

In another bowl, combine crushed graham crackers, melted butter, and salt to form the crust mixture.

Press the crust mixture into the bottom of each muffin tin liner.

Spoon the ricotta mixture over the crusts, filling each cup about 3/4 full.

Bake in the preheated oven for 20-25 minutes, until set and slightly golden.

Remove from the oven and let cool at room temperature.

Refrigerate for at least 2 hours before serving to set completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens