The Costco sized box of gingersnaps in my pantry inspired me to make this, not to mention how much weabsolutely adorecheesecake around here.
I saw this over at The Ungourmet and knew this was a quick and easy dessert, with no waiting overnight for the cheesecake to chill. Also, making these inmuffin pans withbaking cupsmade it even easier. Hardly any mess!
Aren't they sweet looking and perfectfor a weeknight dessert? I won't even tell you how many we ate. I'm sure it's a crime.
These could be made for a range of occasions with lots of different toppings, fillings and crusts. The possibilities are endless. However, they were perfection topped with the simplicity of a single, sliced strawberry.
Enjoy!
Preheat oven to 325 degrees. Place 24 paper baking cups into muffin pans.
Put the cookies into a food processor and pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs.
Place a Tablespoon of the cookie mixture into each paper cup and press firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla and confectioner's sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust
Bake for 25-30 minutes. Remove pan from oven and cool 5 minutes. Then remove the cheesecakes and cool on a wire rack. Remove paper liners.
Chill until ready to serve. Top with sliced strawberries.
Mini Baked Cheesecakes with Strawberries
From The Ungourmet
2 cups gingersnaps or graham crackers, crushed
10 Tablespoons butter, melted
2 cups whole milk ricotta cheese
2 cups cream cheese, room temperature
2 teaspoons vanilla extract
1-1/2 cups confectioner's sugar
3 eggs, lightly beaten
Fresh sliced strawberries
Preheat oven to 325 degrees. Place 24 paper baking cups into muffin pans.
Put the cookies into a food processor and pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs.
Place a Tablespoon of the cookie mixture into each paper cup and press firmly into the bottom. Chill until set.
In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla and confectioner's sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust
Bake for 25-30 minutes. Remove pan from oven and cool 5 minutes. Then remove the cheesecakes and cool on a wire rack. Remove paper liners. Chill until ready to serve. Top with sliced strawberries.
Two Years Ago: Strawberry Mousse
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Those look de-lish and perfect!
WOOT WOOT! I love mini every-things, and I love these more than anything else! PRETTY GORGEOUS Cathy!!
Yes please! What a perfect dessert snack.
Those look really refreshing and lovely.
I love how you’ve been using your muffin tins. Not only do the cheesecakes look adorable (and delicious), it’s great portion control.
Cheesecake has special meaning in this house too! I love the simplicity of these! It makes it way too tempting to make. I’m printing this one out now. Thanks!
Saving. For an occasion – as I know me and I can pop those babies in my mouth and nary leave a one for family. Pretty and welcoming and singing to me.
Well aren’t those pretty. Strawberries are all over the grocery shelves here in Denver. Who knows where they come from but it makes me miss those wonderful Oregon strawberries. No comparison
Been looking for a dual cheese cheesecake recipe. This mix of ricotta and cream cheese looks good!
I love that the crusts are gingersnaps, give it a little something different…yum!
These look wonderful! I love little mini individual desserts!
I had a revelation at the end of this past winter: you do not need to melt the butter when making a cookie crust for cheesecakes! Of course it is probably easier than remembering to bring the butter to room temperature, but if you can remember that, it could save a pot or some energy. My other revelation was this: shortbread. My new favorite crust is pulsing shortbread cookies (Keebler makes a Pecan Sandie without the pecans [though those would be good) that work great and are a bit more buttery than the Pepperidge Farm Cheesman cookies. What I really want to say tough is THANK YOU for the great recipes and ideas for using my muffins tins, both mini and not. Cheers!
I saw these on Kim’s blog and thought they looked delicious and easy. A strawberry is the perfect topper.
They look fantastic and I can only imagine how great they taste! Wish I had one now!
They’re so cute! It’s amazing how much a simple strawberry adds to the look of the dessert. So pretty!
Don’t you love how quickly these little gems cool down to become edible? Mmmm!
Everyone in my family loves cheesecake except for me (it’s a texture thing) and my hubby is especially fond of gingersnaps! You can bet this will be on the list of things to make! BTW…would one be able to freeze these little yummies in the event one was piling things in the freezer for her hubby because she was *probably* going to be going away on an extended trip to lose weight in an extreme manner? HINT HINT HINT….just wondering.
There is just something about mini cheesecakes, isn’t there? I remember someone made them once for my company picnic and they disappeared quickly because we couldn’t stop popping them – and they didn’t have this lovely gingersnap crust and mix of ricotta in them. I’m smitten!
Perfect for my little cheesecake pan!
Oh my! those look absolutely scrumptious!
Looks awesome! Heh, my brother is actually making mini cheesecakes today. Weird.
Ginger snaps for the crust are brilliant!
I love gingersnaps and cheesecake…..these are probably de-lish…….this will go in my little file for a wedding luncheon…..can’t wait to try them!
the little berries on top make these even more adorable than i thought possible. nicely done!
Now this I can handle! It looks simple enough. They are so very tempting! I will do these soon.
These look lovely. I would love these with strawberry coulis on top! YUM!
Cath,
Reading this while drinking my wine…….loving the recipe!
Your photo is beautiful and the mini cheesecakes yummy! What I like too is the fact that one can freeze any leftovers (if there are any!)
These look really good. I’ve made similar ones but I like the idea of ricotta in these. I am going to give these a try…
Freezing will not be a problem!
That looks delicious – and sounds like it’s fairly easy. My kind of dessert!
Oh these look yummy and perfect for tea parties! BTW, I discovered that the left over gingersnaps I bought for another recipe you posted are absolutely loved by my sheep and goats!Who knew? Do you think they would like this dessert…like they’d ever get their hooves on them!(not)
Yum! I think I might give these a try… yum!
Cheers!
Petra
I made a similar recipe year ago before I really started cooking. Now you’ve made me curious, I need to go find it.
What a fun and creative dessert. I bet I wouldn’t be able to eat just one.
Cathry, this is a wonderfull creative dessert. Save some for me. Have a great day. Blessings…Mary
Yay! They turned out beautifully! I love the gingersnap crust so much. Can’t wait to make them again!
Happy Weekend!
Ginger snaps are my favorite cookie to make crusts for cheesecake. And these little minis are super cute!
I have a similar recipe, but now want to try these with the gingersnap crust and the fresh strawberries that are so plentiful now.
OH. MY GOODNESS. I’m obsessed with your site. Just Google subscribed. Your recipes are sinfully amazing!! Beautiful pics, too.
Made these this weekend for a small gathering. sadly there must be a hot spot in my oven, as half of these scorched (the crust), but the remaining dozen were plenty to go around & were fantastic. I topped them with a blackberry/strawberry/lemon zest mix.
These are very cute. My father is a huge cheesecake lover and would like these a lot.
I made these last night for a dinner going away party. Success! I loved it. I used neufschatel(?) instead of cream cheese but still used whole milk ricotta cheese. It was soooo light and just sweet enough. I used the ginger snaps. Delicious…
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Cheesecake and strawberries?! Heaven!!
I tried making these with some friends and we loved them! We used chocolate graham crackers instead of gingersnaps and they were great. Just a tip: if you’re using graham crackers, there’s no need to use a food processor; just crush them with a rolling pin. Thank you for the recipe!
Just discovered you and love your writing and the pics – can’t wait to try this recipe out! Looks yummy!
Just found your blog (through Food for my Family) and I love it. Do you think I can make these without using the muffin paper cups? I have had such bad experiences with muffin cups! Thinking if I spray the pan well enough…should be okay? Thoughts? Thank you!
Should this temp be 425? I made this this past weekend and had to cook them for twice as long. Any idea? However, they were wonderful after they were cooked fully!
Interesting. The temperature is correct. All ovens are different, have you tested your temperature lately? Maybe your muffin tins were larger than mine….they can vary greatly too.
Looks good!
I had saved this recipe in my bookmarks just waiting to test it out and finally came upon an opportunity this weekend. So delicious and easy! I topped it with chocolate sauce and strawberries and it was amazing. Thanks!
The gingersnaps as a crust was an absolutely great idea – the creamy cheesecake mixed with the slight spiciness of the gingersnaps was delicious. As for the ricotta and cream cheese, my boyfriend didn’t care for it that much.
A word of advice to any other bakers out there – you can use tin foil baking cups instead of a muffin tin, but don’t worry about the cheesecakes baking out of them and flattening the cups! We positioned some of ours too close together and they didn’t quite bake properly.
It’s an absolutely delicious recipe, though, that we’ll be adapting and using for years to come. Love it!
I love the recipes on your blog! Please keep it up!
Absolutely delicious! Made these for a welcome home dinner. Lovely treat that looks great!
Thanks for the recipe!