Ricotta “Cheesecake” Tarts

Name: Ricotta “Cheesecake” Tarts
Ingredients: 1 c. graham cracker crumbs; 3 tbsp butter, melted; 1 container ricotta cheese; 2 eggs; 3/4 cup sugar; Zest from 1 orange or lemon; 1 c. sliced strawberries; 2 tbsp sugar; 1 tsp lemon juice; 2 c. blueberries; 2 tbsp sugar; 1 tbsp cornstarch dissolved in 1 tbsp water

May 25, 2023

An easy to make dessert that is lower in calories than a traditional cheesecake. Keeps well for a couple of days in the fridge.

Ricotta “Cheesecake” Tarts

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Ingredients

Crust

1 c. graham cracker crumbs
3 tbsp butter, melted

Filling

1 container ricotta cheese
2 eggs
3/4 cup sugar
Zest from 1 orange or lemon

Strawberry Topping

1 c. sliced strawberries
2 tbsp sugar
1 tsp lemon juice

Blueberry Topping

2 c. blueberries
2 tbsp sugar
1 tbsp cornstarch dissolved in 1 tbsp water

Directions

Ricotta “Cheesecake” Tarts

Preheat the oven to 325°.
Combine crust ingredients. Divide into paper lined muffin pan, about 1-1/2 tbsp each. Press firmly with a small glass.
Mix the filling ingredients and divide in the prepared pan, filling about 3/4 full. (I got about 9)
Bake for 20-25 minutes. Let cool and then refrigerate until ready to serve.
Top with fresh fruit, or one of the following toppings.

Strawberry Topping

Combine in a saucepan over medium heat. Bring to a boil, turn down and simmer until thickened. Let cool.

Blueberry Topping

Place blueberries, sugar cornstarch and an additional 1/4 c. water in a small saucepan. Bring to a boil, then simmer until thick. Let cool.
If it thickens too quickly add a little more water.

Tags: Cheesecake