Mini Ricotta Cheesecakes With Berries
"This is a great dessert from Srpy Living"
- Ready In:
- 35mins
- Ingredients:
- 12
- Yields:
-
24 cheesecakes
ingredients
-
Mini Cheesecakes
- 2 cups part-skim ricotta cheese
- 1 cup light cream cheese
- 1⁄2 cup plain 2% low-fat Greek yogurt or 1/2 cup plain yogurt
- 1⁄2 cup maple syrup
- 3 large egg whites
- 1 large whole egg
- 2 teaspoons pure vanilla extract
- cooking spray
-
Berry Compote
- 1 cup blackberries or 1 cup strawberry
- 1 cup blueberries
- 1 cup raspberries
- 1 -2 tablespoon honey
directions
- Preheat oven to 325°F
- For cheesecakes: Coat 4 mini-muffin pans (12 muffins each pan) with cooking spray. Add all ingredients to a blender jar or the bowl of a food processor. Blend or process just until smooth. There will be about 5 cups of batter. Divide batter among the prepared pans. The batter will come to the top of the cups. Bake for 20 minutes. Cool completely. Chill completely before removing from pans. (Cheesecakes will fall slightly.)
- For compote: Place berries and honey in medium saucepan. Cook 5 minutes. To serve, place 2 cheesecakes on each plate. Top with compote.
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Reviews
-
Awesome little cakes! I used 8 packets of stevia in the raw instead of the maple syrup. I like the nutrition packed in this recipe. I also baked the muffin tins in a hot water bath for 30 minutes to keep the creaminess. Definitely will make again and keep in the freezer. Thanks for a great recipe, Ceezie!
RECIPE SUBMITTED BY
I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!
