Mini Sicilian Cheesecakes
Indulge in the rich and zesty flavors of Mini Sicilian Cheesecakes, a delightful twist on a classic dessert that's perfect for parties or an elegant treat. These individual cheesecakes feature a buttery graham cracker crust topped with a luscious filling made from creamy ricotta and cream cheese, delicately flavored with almond and vanilla extracts. A burst of citrus from orange and lemon zest adds a refreshing brightness to every bite. Baked to perfection and garnished with a light dusting of powdered sugar and optional toasted almonds, these mini masterpieces are as visually stunning as they are delicious. With a quick 20-minute prep time and a silky texture that melts in your mouth, these cheesecakes are sure to impress your guests and satisfy your sweet cravings. Perfect for showcasing authentic Sicilian-inspired desserts, this recipe is a must-try for cheesecake lovers!
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Recipe Information
Ingredients
- 120 grams graham cracker crumbs
- 2 tablespoons granulated sugar (for crust)
- 50 grams unsalted butter, melted
- 225 grams ricotta cheese
- 225 grams cream cheese, softened
- 100 grams granulated sugar (for filling)
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 1 unit large egg
- 1 teaspoon orange zest
- 1 teaspoon lemon zest
- 2 tablespoons powdered sugar (for garnish)
- 2 tablespoons sliced almonds, toasted (optional)
Instructions
Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of granulated sugar. Add melted butter and stir until the mixture resembles wet sand.
Spoon about 1 tablespoon of the crust mixture into each muffin liner. Use the back of a spoon or your fingers to press the mixture firmly into the bottom. Bake for 5 minutes, then set aside to cool.
In a large mixing bowl, combine the ricotta cheese, cream cheese, and 100 grams of granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Add the vanilla extract, almond extract, egg, orange zest, and lemon zest to the cheese mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.
Divide the cheesecake filling evenly among the prepared muffin liners, filling each about ¾ full.
Bake the mini cheesecakes in the preheated oven for 20–25 minutes, or until the centers are set and slightly jiggle when shaken.
Remove the cheesecakes from the oven and allow them to cool to room temperature in the muffin tin. Once cooled, refrigerate for at least 2 hours or overnight for best results.
Before serving, lightly dust the tops with powdered sugar and garnish with toasted sliced almonds if desired.
Nutrition Facts
Calories |
232 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 140 mg | 6% | |
| Total Carbohydrate | 21.2 g | 8% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 15.5 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 69 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.
