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
Ingredients
- 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 confectioners' sugar
- 3 large eggs lightly beaten
- fresh sliced strawberries
Directions
- Preheat oven to 325 degrees F. 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.
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