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Homemade Mini Ricotta Cheesecakes photo

Mini Ricotta Cheesecakes

These Mini Ricotta Cheesecakes are a delightful treat! Creamy, rich, and perfectly portioned for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 1 cup Graham Crackers pulsed into crumbs
  • 3 tablespoons Granulated Sugar
  • 1/4 teaspoon Kosher Salt
  • 3 and 1/2 tablespoons Unsalted Butter melted
For the Filling:
  • 12 ounces Full-Fat Cream Cheese very soft
  • 1/2 cup Whole Milk Ricotta Cheese at room temperature
  • 3/4 cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 2 large Eggs at room temperature
  • 1/3 cup Heavy Cream

Equipment

  • Mini muffin tin
  • Mixing bowls
  • Whisk or electric mixer
  • Spatula
  • Measuring cups and spoons
  • Food processor

Method
 

Cooking Mini Ricotta Cheesecakes: The Process
  1. Step 1: Prepare the Crust - In a medium mixing bowl, combine the pulsed graham cracker crumbs, 3 tablespoons of granulated sugar, and kosher salt. Mix well. Add the melted unsalted butter and stir until the mixture resembles wet sand.
  2. Step 2: Form the Crust - Preheat your oven to 325°F (160°C). Grease your mini muffin tin with cooking spray or butter. Press about 1 tablespoon of the crust mixture into the bottom of each muffin cup, ensuring it is tightly packed. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and let cool.
  3. Step 3: Make the Filling - In a large mixing bowl, combine the softened cream cheese and ricotta cheese. Using a whisk or electric mixer, beat until smooth and creamy. Add in the 3/4 cup of granulated sugar and vanilla extract, mixing until fully incorporated.
  4. Step 4: Add the Eggs - Add the two large eggs and one egg yolk to the cream cheese mixture, beating well after each addition. Make sure everything is well combined and smooth.
  5. Step 5: Incorporate the Heavy Cream - Finally, pour in the heavy cream and mix until the filling is light and airy. Be careful not to overmix; you want a smooth texture.
  6. Step 6: Fill the Muffin Tin - Pour the cheesecake filling into each muffin cup over the crust, filling them about 3/4 full. This allows room for them to puff up slightly during baking.
  7. Step 7: Bake - Bake the cheesecakes in your preheated oven for 20-25 minutes, or until the edges are set but the centers still have a slight jiggle. This is key to achieving that creamy texture.
  8. Step 8: Cool and Chill - Once baked, remove the cheesecakes from the oven and allow them to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely before chilling in the refrigerator for at least 4 hours or overnight for best results.

Notes

  • These cheesecakes can be made ahead of time and stored in the refrigerator for up to five days.
  • For a low-carb version, substitute graham cracker crumbs with almond flour.
  • Experiment with toppings like fresh fruits or chocolate for added flavor.