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.

Nutriscore Rating: 49/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 325°F (160°C) and line a 12-cup muffin tin with cupcake liners.

Step 2

In a medium bowl, mix the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until the mixture resembles wet sand.

Step 3

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.

Step 4

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.

Step 5

Add the vanilla extract and egg to the mixture. Beat on low speed until just combined; do not overmix.

Step 6

Divide the cheesecake batter evenly among the prepared muffin cups, filling each about three-quarters full.

Step 7

Bake in the preheated oven for 20-25 minutes, or until the edges are set and the centers are slightly jiggly.

Step 8

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.

Step 9

Refrigerate the cheesecakes for at least 2 hours or until fully chilled and set.

Step 10

Before serving, top each mini cheesecake with a spoonful of fresh mixed berries. Optionally, dust with powdered sugar for garnish.

Nutrition Facts

Serving size	(983.1g)

Amount per serving	% Daily Value*
Calories	2523.0

Total Fat 153.2g	0%
Saturated Fat 87.7g	0%
Polyunsaturated Fat 1.7g
Cholesterol 626.6mg	0%
Sodium 1692.1mg	0%
Total Carbohydrate 239.2g	0%
Dietary Fiber 9.8g	0%
Total Sugars 159.7g
Protein 46.7g	0%

Vitamin D 48IU	0%
Calcium 1094.1mg	0%
Iron 6.5mg	0%
Potassium 741.0mg	0%

*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.

Source of Calories

Fat: 54.7%

Protein: 7.4%

Carbs: 37.9%