Mini Ricotta Cheesecakes with Berries

  • Yield: 12 servings


Mini Cheesecakes:
2cups part-skim ricotta cheese
1cup (8 ounces) light cream cheese
1/2cup plain 2% Greek-style yogurt or plain yogurt
1/2cup maple syrup
3large egg whites
1large whole egg
2teaspoons pure vanilla extract
Cooking spray
Berry Compote:
1cup blackberries
1cup blueberries
1cup raspberries
1 to 2tablespoon honey


  1. 1. Preheat oven to 325 F.
  2. For cheesecakes: Coat 4 mini-muffin pans (12 muffins each pan) with cooking spray. Add all ingredients to a blender jar or the bowl of a food processor. Blend or process just until smooth. There will be about 5 cups of batter. Divide batter among the prepared pans. The batter will come to the top of the cups. Bake for 20 minutes. Cool completely. Chill completely before removing from pans. (Cheesecakes will fall slightly.)
  3. For compote: Place berries and honey in medium saucepan. Cook 5 minutes. To serve, place 2 cheesecakes on each plate. Top with compote. Makes 24 cheesecakes.

—Recipe by Cheryl Forberg

Nutritional Info *per serving

  • Calories 170
  • Fat 7g
  • Cholesterol 40mg
  • Sodium 170mg
  • Carbohydrate 20g
  • Fiber 1g
  • Protein 8g