Mini Ricotta Cheesecakes with Berries
Indulge in the creamy decadence of Mini Ricotta Cheesecakes with Berries, a delightful dessert that's as beautiful as it is delicious. These individual cheesecakes feature a buttery graham cracker crust topped with a luscious blend of ricotta and cream cheese, creating the perfect balance of rich and airy textures. Each bite is elevated with the natural sweetness of fresh mixed berries, making them a refreshing treat for any occasion. With a quick 15-minute prep time and straightforward instructions, these mini cheesecakes are perfect for both novice bakers and seasoned pros. Serve them chilled for a refreshing finale to your meal, and for an extra touch of elegance, add a sprinkle of powdered sugar before plating. Perfect for parties, holidays, or an indulgent treat just for yourself, these mini cheesecake bites are sure to impress.
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Recipe Information
Ingredients
- 1 cup Graham cracker crumbs
- 4 tablespoons Unsalted butter, melted
- 2 tablespoons Granulated sugar (for crust)
- 1 cup Whole milk ricotta cheese
- 6 ounces Cream cheese, softened
- 0.33 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 cup Fresh mixed berries (e.g., strawberries, blueberries, raspberries)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crumb mixture into each cupcake liner. Use the back of a spoon or a flat-bottomed glass to press the crumbs firmly into an even layer. Set aside.
In a large mixing bowl, combine the ricotta cheese, softened cream cheese, and 1/3 cup granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and egg to the mixture. Beat on low speed until just combined; do not overmix.
Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.
Remove the cheesecakes from the oven and let them cool in the muffin tin for 10 minutes. Then transfer them to a wire rack to cool completely.
Refrigerate the cheesecakes for at least 2 hours or until fully chilled and set.
Before serving, top each mini cheesecake with a spoonful of fresh mixed berries. Optionally, dust with powdered sugar for garnish.
Nutrition Facts
Calories |
206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 132 mg | 6% | |
| Total Carbohydrate | 19.2 g | 7% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 13.6 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
