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Mini no-bake ricotta cheesecakes: a smooth start to the week

Mini no-bake ricotta cheesecakes: a smooth start to the week

Indulge in the sensual delight of these no-bake mini ricotta cheesecakes. These individual treats are made with a crunchy biscuit and oat base, topped with a rich and creamy ricotta filling and finished with a decadent dark chocolate drizzle. Simple to make and incredibly delicious, they are the perfect way to add a touch of sweetness to your week.

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Why you'll love it: These mini cheesecakes are a delicious combination of textures and flavors. The buttery cookie and oat base provides a satisfying crunch, while the ricotta filling is smooth, creamy and slightly sweet. The hint of vanilla adds a lovely aromatic note, and the drizzle of dark chocolate adds a touch of indulgence. Plus, they're easy to make and require no cooking, making them a convenient and impressive dessert option.

Perfect occasion: Perfect for a quick and elegant dessert, these mini cheesecakes are ideal for any occasion. Serve them at dinner parties, family gatherings or as a special gift for yourself. Their individual size makes them perfect for portion control and easy serving. They're also perfect for making ahead of time, ensuring you have a delicious dessert ready at any time.

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Decorating Tips: For a beautiful presentation, drizzle melted dark chocolate over the cheesecakes just before serving. You can also add a sprinkle of chocolate shavings or some fresh berries for an extra pop of color and flavor. A little mint leaf on each cheesecake can add a touch of freshness and elegance.

Ingredients:

  • 150g biscuits (including a few chocolate biscuits if desired)
  • 2-3 tablespoons of oatmeal
  • 100g melted butter
  • 200g buffalo ricotta (or ricotta of your choice)
  • 200 g sweetened liquid cream
  • 2 tablespoons of sugar
  • 1 teaspoon of vanilla essence
  • 7 g agar agar or 6 g gelatin leaves
  • Dark chocolate and a few drops of milk or cream for decoration
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Instructions:

  1. Prepare the base: Crush the cookies and oatmeal, then mix them with the melted butter. Press the mixture into the bottom of the muffin cups to form the base. Refrigerate to set.
  2. Prepare the filling: In a bowl, beat the ricotta, sugar, cream and vanilla essence until smooth, leaving a little cream to heat to dissolve the agar agar or gelatin.
  3. Dissolve the thickener: Heat the reserved cream and dissolve the agar agar or gelatin in it. Mix well with the ricotta mixture.
  4. Assemble the cheesecakes: Pour the ricotta mixture over the cookie bases in the muffin tins. Refrigerate for several hours to set.
  5. Decorate and serve: Just before serving, melt the dark chocolate with a few drops of milk or cream and top the cheesecakes with it. Optionally garnish with chocolate shavings or fresh berries.
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Enjoy these delicious no-bake mini ricotta cheesecakes, perfect for any occasion where a quick and delicious dessert is needed!

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