Mini Ricotta Cheesecakes

Kids love having their very own little cheesecake, but you can do this batter in a 9-inch graham cracker crust if you prefer. The baking time will then be closer to 1 hour.

Course Dessert

Cuisine Italian

Prep Time 10

Cook Time 34

Total Time 44

Servings

Calories 221kcal

Author Amy Palanjian

Ingredients

16 ounces ricotta cheese (I prefer whole milk ricotta)
3 eggs
1 egg white
1/3 cup honey
1 teaspoon vanilla extract
1 tablespoon freshly grated orange rind (from about 1/2 of a medium orange)
1 teaspoon freshly grated lemon rind (from about 1/2 of a medium lemon)
1/2 teaspoon cinnamon
10 mini graham cracker crusts (I used Keebler)
Raspberries (optional)

US Customary - Metric

Instructions

Preheat the oven to 325 degrees F.
Add all ingredients except the crusts to a blender. Blend to combine.
Brush the rim of each crust with egg white. (This helps to prevent the edges of the crusts from cracking as they bake.)
Divide the filling among the crusts, filling each one just about full. Bake for 34-36 minutes, or until the centers are firm to the touch and slightly glossy. Remove from the oven and let cool fully.
Serve with optional berries on top or refrigerate for up to 2 days, covered with plastic wrap.

Notes

When grating the fresh citrus peel, try to avoid getting too much of the white part because it can be bitter. Just do a few strokes with the microplane as you move your way around the orange and lemon.
Plan to make them at least 2 hours before you want to serve them so they have time to fully cool.
Look for the mini graham cracker crusts near the Jell-O and puddings in your grocery store.
You can do this batter in a 9-inch graham cracker crust. The baking time will be closer to 1 hour.
The raspberries are purely decoration and for a little additional flavor. You can skip them and use whipped cream on top if you prefer, or try blueberries, diced strawberries, or another favorite fruit.

Nutrition