Ricotta Berry Cheesecakes

Ricotta Berry Cheesecakes are individual baked cheesecakes that are perfect for that morning tea or to impress your friends at afternoon tea.


125g plain sweet biscuits
60g butter, melted

250g ricotta cheese
250g marscarpone cheese
1/2 cup brown sugar
2 eggs
1 tsp vanilla essence
1 cup mixed berries (fresh or frozen)


Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix well to combine. Press firmly into the base of 2 x 6 paper lined muffin tins.

Using an electric mixer, beat ricotta and marscarpone with sugar in a large bowl until smooth. Add eggs and vanilla and beat well. Gently fold in berries.

Spoon mixture into muffin tins until 3/4 full. Bake at 160 degrees celsius for 20 to 25 minutes. Allow to cool in the oven with door ajar for 30 minutes. Remove from oven and allow cheesecakes to cool completely on wire racks. Refrigerate when completely cool.

Serve with cream.

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