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.
Why You’ll Love This: These mini cheesecakes are a delightful combination of textures and flavors. The buttery biscuit and oat base provides a satisfying crunch, while the ricotta filling is smooth, creamy, and lightly sweetened. The hint of vanilla adds a lovely aromatic note, and the dark chocolate drizzle adds a touch of indulgence. Plus, they’re easy to prepare and don’t require any baking, 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 treat for yourself. Their individual size makes them great for portion control and easy serving. They’re also perfect for making ahead of time, ensuring you have a delicious dessert ready whenever you need it.
Decoration Tips: For a beautiful presentation, drizzle the melted dark chocolate over the cheesecakes just before serving. You can also add a sprinkle of chocolate shavings or a few fresh berries for a pop of color and extra flavor. A small mint leaf on top of each cheesecake can add a touch of freshness and elegance.
Ingredients:
- 150g biscuits (including some chocolate biscuits if desired)
- 2-3 tablespoons rolled oats
- 100g melted butter
- 200g buffalo ricotta (or ricotta of your choice)
- 200g sweetened liquid cream
- 2 tablespoons sugar
- 1 teaspoon vanilla essence
- 7g agar agar or 6g gelatin sheets
- Dark chocolate and a few drops of milk or cream for decorating
Instructions:
- Prepare the base: Crush the biscuits and rolled oats, then mix with the melted butter. Press the mixture into the bottoms of muffin liners to form the base. Refrigerate to set.
- Make the filling: In a bowl, beat the ricotta, sugar, cream, and vanilla essence until smooth, leaving a little cream aside to heat for dissolving the agar agar or gelatin.
- Dissolve the thickener: Heat the reserved cream and dissolve the agar agar or gelatin in it. Mix thoroughly into the ricotta mixture.
- Assemble the cheesecakes: Pour the ricotta mixture over the biscuit bases in the muffin liners. Refrigerate for several hours to set.
- Decorate and serve: Just before serving, melt the dark chocolate with a few drops of milk or cream and drizzle over the cheesecakes. Optionally, garnish with chocolate shavings or fresh berries.
Enjoy these delightful No-Bake Mini Ricotta Cheesecakes, perfect for any occasion where a quick and delicious dessert is needed!
