Mini Berry Cheesecakes
This cheesecake looks very decadent, but has a good level of protein – and hardly any sugar
- 400g reduced-fat ricotta
- 1 tbsp plain flour
- 3 tbsp sugar or powdered sweetener
- 2 eggs
- Finely grated zest of 1 lime
- 1 tsp vanilla extract
- 200g berries, lightly crushed and very well drained if frozen, plus 100 g extra berries to garnish (optional)
- Icing sugar, for dusting (optional)
- Olive oil spray
Method Preheat the oven to 160°C. Spray an 18cm muffin tin with olive oil.
Combine all the ingredients, except the berries, in a food processor and process until smooth. Spoon half the mixture into the prepared tin, then sprinkle the berries over the top and lightly swirl through. Finish with the remaining ricotta mixture and smooth the top of the mini cakes.
Bake for 30–35 minutes or until just set. Turn the oven off and allow the mini cakes to cool in the oven for 1 hour. Remove and cool completely before serving. If you’re not eating the mini cheesecakes as soon as they have cooled, refrigerate until ready to serve. Garnish with extra berries and lightly dust with icing sugar if you like.