Mini Baked Cheesecakes with Strawberries

By CandyH

Chill until ready to serve. Top with sliced strawberries.

Ingredients

• 2 cups gingersnaps or graham crackers, crushed
• 10 Tablespoons butter, melted
• 2 cups whole milk ricotta cheese
• 2 cups cream cheese, room temperature
• 2 teaspoons vanilla extract
• 1-1/2 cups confectioner’s sugar
• 3 eggs, lightly beaten
• Fresh sliced strawberries

Preparation

Step 1

Preheat oven to 325 degrees. Place 24 paper baking cups into muffin pans.

Put the cookies into a food processor and pulse until you end up with coarse crumbs. Stir in the butter until it is fully incorporated into the crumbs.

Place a Tablespoon of the cookie mixture into each paper cup and press firmly into the bottom. Chill until set.

In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla and confectioner’s sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly over crust

Bake for 25-30 minutes. Remove pan from oven and cool 5 minutes. Then remove the cheesecakes and cool on a wire rack. Remove paper liners. Chill until ready to serve. Top with sliced strawberries.