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Lemon Ricotta Cheesecake Bites - Copper Pot & Wooden Spoon

Lemon Ricotta Cheesecake Bites

Quick & easy no-bake ricotta cheesecakes are delicious topped with our Red Muscadine Grape Jelly

 

Makes 10-15 Mini Muffin Cups (depending on size of cups)

Crust:

1 cup Graham Cracker Crumbs 

2 oz Melted Butter

-OR-

1 cup Gluten Free Granola

1 oz Melted Butter

 

Filling:

3/4 cup Ricotta Cheese

12 oz Cream Cheese

1/3 cup Sugar

1 Lemon - Juice & Zest

 

Pulse graham crackers OR granola in food processor until very fine crumbs, add melted butter and mix until well combined.  Line mini muffin cups with papers (or use decorative fluted paper cups that stand up on their own) and press crumb mixture into the bottom.

 

Beat Cream Cheese with Sugar and Lemon Juice & Zest until smooth, scraping sides of bowl to ensure all cream cheese is blended smoothly.  Gently fold in ricotta cheese.  If available use an ice cream scoop, piping bag or spoon filling into prepared tart shells or muffin cups.  Smooth tops gently with the back of a wet spoon and refrigerate at least one hour or until ready to serve.  Top tartlets with spoonful of Red Muscadine Grape Jelly, serve and enjoy!

 

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