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Ricotta Cheesecake Tarts

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Ricotta Cheesecake Tarts recipe
photo by:
kraft
Ready-made graham cracker tart shells hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.
time
prep:
10 min
total:
3 hr 40 min
servings
total:
12 servings, 1 tart each
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What You Need

1
container (15 oz.) POLLY-O Original Ricotta Cheese
1/3
cup sugar
1/4
cup half-and-half
2
Tbsp. flour
1
tsp. grated lemon zest
1
Tbsp. fresh lemon juice
1/2
tsp. vanilla
2
 eggs
12
 ready-to-use graham cracker tart shells
3
cups assorted fruit (peeled kiwi slices, strawberry slices, blueberries and drained canned mandarin orange segments

Make It

PREHEAT oven to 350°F. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min. or until well blended. Add eggs; mix well. Pour evenly into tart shells, adding about 1/4 cup of the batter to each shell.

BAKE 25 to 30 min. or until centers are almost set. Cool.

REFRIGERATE at least 3 hours or up to 24 hours. Top with fruit. Store leftover tarts in refrigerator.

Kraft Kitchens Tips

Ricotta Cheesecake
Omit tart shells. Prepare filling as directed; pour into 1 HONEY MAID Graham Pie Crust (6 oz.). Bake at 350°F for 45 to 50 min. or until center is almost set. Cool, then refrigerate and top with fruit just before serving as directed.
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