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Mini Ricotta Cheesecake


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Mini Ricotta Cheesecake


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Mini Ricotta Cheesecake

I am sure this recipe can be made gluten free since there is so little flour, but I haven't tried it yet. This version of cheesecake without crust really allows the flavor of ricotta to shine and it glows. Confession time, I don't like cheesecake and if I am going to eat it I need chocolate. That is why I garnished with this chocolatey fudge sauce, it looked pretty and made it a dessert we all fought over. I also added some mini chocolate chips to the mix so that is optional if you are a chocaholic like me.


  • Prep Time : 20 min
  • Cook Time : 20 min
  • Ready Time : 40 min


18 mini cakes


  • 2 large eggs
  • 3/4 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 3/4 pound Natural & Kosher Ricotta
  • zest from 1 lemon
  • 1 1/2 teaspoons flour
  • cooking spray
  • chocolate sauce (I really like this one by Coop's Micro Creamery, they even have a vegan one)


1. Preheat the oven to 350 degrees . Using an electric mixer, beat the eggs and vanilla on high speed until pale yellow and fluffy, about 7 minutes. Slowly beat in the granulated sugar. On low speed, mix in the ricotta, lemon zest and flour.
2.Using a mini muffin tin you can line or just spray with cooking spray as I did.  I used about 18 cups.   Spoon the cheese mixture into the  cups. Place the muffin pan on a rimmed baking sheet, transfer to the oven and pour about 1 1/2 cups water onto the baking sheet to make a water bath. Bake until the cheesecake centers are just set, about 20 minutes. Remove the muffin pan from the baking sheet.  If they are not fully set, you can put them back in without the water bath another 5-10 minutes.  Then remove and allow to cool.  When ready spread your favorite chocolate sauce on the plate and/or on top of each cake.


Servings Per Recipe: 18 mini cakes

Amount Per Serving

  • Calories: 72
  • Total Fat: 3g
  • Cholesterol: 27mg
  • Sodium: 36mg
  • Total Carbs: 10g
  • Protein: 3g


About Tamar Genger MA, RD


Tamar lives in New York and is the mother of three amazing children, a Registered Dietitian, professor of Nutrition, and as you can probably guess, a foodie! Tamar loves to travel with her family and visits kosher restaurants wherever she goes. Although she loves the sights, she spends more time talking about the restaurants and food she ate! As a mom and a nutritionist, Tamar tries to balance her passion for healthy cooking with her insatiable desire for chocolate!




6 Responses to Mini Ricotta Cheesecake

  1. avatar says: malkyg26

    I love this idea and since I am watching calories and am on a strict diet plan, this might afford a little cheat. I will try it for Shavuous. thanks for a great idea.

  2. If you’re looking for a gluten-free variation to satisfy your chocolate tooth at the same time, you can completely skip the flour and put in about 5-6 Tbs dark cocoa powder – to your own preference –, and swap orange rind (or tangerine) for the lemon…of course, it’s still very naughty, but good for those moments when you need to be pampered. I’ve tried a few different GF variations on plain cheesecakes, and prefer a little extra-fine sweet rice flour rather than skipping the flour entirely. It holds up just a little better.

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