Description
Mini Lemon Ricotta Cheesecakes with Blueberry Compote are a delightful dessert that combines the creamy texture of ricotta cheese with the zesty flavor of lemon, topped with a sweet blueberry compote.
Ingredients
Scale
- 1 cup ricotta cheese
- 1/2 cup cream cheese
- 1/2 cup sugar
- 2 large eggs
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup blueberries
- 1/4 cup water
- 2 tablespoons sugar (for compote)
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine ricotta cheese, cream cheese, and sugar until smooth.
- Add eggs, lemon juice, lemon zest, and vanilla extract; mix until well combined.
- Pour the mixture into mini cheesecake molds.
- Bake for 20-25 minutes or until set.
- While the cheesecakes are baking, prepare the blueberry compote by combining blueberries, water, and sugar in a saucepan over medium heat.
- Cook until the blueberries burst and the mixture thickens, about 10 minutes.
- Let the cheesecakes cool before removing from molds.
- Top with blueberry compote before serving.
Notes
- For a gluten-free option, ensure that all ingredients are certified gluten-free.
- These cheesecakes can be made a day in advance and stored in the refrigerator.
- Feel free to substitute other berries for the compote if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Mini Lemon Ricotta Cheesecakes, Blueberry Compote, Dessert, Cheesecake