Are you tired of slaving over a hot oven to make a delicious dessert? Do you wish there was an easier way to satisfy your sweet tooth? Say Goodbye to Baking with These No-Bake Creamy Lemon Ricotta Cheesecake Bites.
With just a few simple ingredients and easy steps, you can create a tangy and creamy treat that's perfect for a holiday brunch! We love to top them off with a dollop of Red Grape Muscadine Jelly or Raspberry Rhubarb Jam.
To make these no-bake fluffy lemon ricotta cheesecake bites, you'll need a handful of simple ingredients that you may already have in your pantry. Here's what you'll need:
1. Ricotta cheese: This is the star ingredient that gives the cheesecake its creamy texture and tangy flavor.
2. Cream cheese: Cream cheese adds richness to the cheesecake mixture and helps it set.
3. Sugar: A touch of sweetness of course!
4. Lemon juice and zest: Add a bright citrusy flavor.
5. Graham cracker crumbs OR Granola: Graham cracker crumbs are the classic cheesecake crust choice, but Gluten-Free Granola can also be used to add a crunchy texture.
7. Butter: Binds the graham cracker crumbs or granola together to form the crust.
8. Your favorite Copper Pot & Wooden Spoon Jam!
That's it! With these simple ingredients, you can make a delicious and impressive dessert that will satisfy your sweet cravings without heating up your kitchen.
Preparing the Cheesecake Mixture
To make the cheesecake mixture, you will need to start with room temperature cream cheese. In a large mixing bowl, beat the cream cheese on low-medium speed until smooth. Next, add in sugar, lemon juice and zest. Continue to mix until well combined, scraping the sides of the bowl to ensure the mixture has uniform in texture. Once smooth, fold in ricotta cheese until well combined.
Assembling the Cheesecake Bites
To assemble the cheesecake bites, first, prepare a mini muffin tin by lining it with paper liners. Press a spoonful of crust mixture into the bottom of each cup. Scoop the cheesecake mixture into a piping bag fitted with a round tip or use a small ice cream scoop or spoon to fill each liner evenly with the mixture.
Use the back of a wet spoon to smooth the tops and create a small indent for the jam topping.
Next, place the muffin tin in the refrigerator for at least an hour to firm up the cheesecake bites. After the cheesecake bites have chilled, remove them from the muffin tin and place them on a serving platter. To finish, simply spoon a dollop of the jelly onto each cheesecake bite and if desired top with a sprig of thyme or mint leaf.
Whether you're looking to impress guests at a spring brunch or just satisfy your sweet tooth, these cheesecake bites are the perfect solution.. So go ahead, give them a try and see for yourself why they're such a popular dessert choice. As the saying goes, "life is uncertain, eat dessert first!"
No-Bake Lemon Ricotta Cheesecake Bites
12-15 Mini Muffin Cups
Copper Pot & Wooden Spoon
Are you tired of slaving over a hot oven to make a delicious dessert? Do you wish there was an easier way to satisfy your sweet tooth? Say Goodbye to Baking with These No-Bake Creamy Lemon Ricotta Cheesecake Bites. Creamy, but less dense than traditional cheesecake, the addition of Ricotta and Whipped Cream lightens the texture. A refreshing twist of zesty lemon flavor and tang from our delicious preserves balances the flavor beautifully and creates a perfect, easy to NOT bake dessert.
- 1 cup Graham Cracker Crumbs
- 2 oz Melted Butter
- 1 cup Gluten Free Granola
- 1 oz Melted Butter
- 3/4 cup Ricotta Cheese
- 12 oz Cream Cheese
- 1/3 cup Sugar
- 1 Lemon - Juice & Zest
Red Grape Muscadine Jelly
Raspberry Rhubarb Jam
Graham Cracker Crust:
-OR- Gluten-Free Granola Crust
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!