Ricotta Cheesecake Tarts - Kraft Recipes Top
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Ricotta Cheesecake Tarts

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12 servings, 1 tart each

Ready-made mini graham cracker pie crusts hold a luscious lemon-ricotta filling. After baking and chilling, the tarts are garnished with a colorful assortment of fruit.

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What You Need

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Make It

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  • 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 pie crusts, 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.

Ricotta Cheesecake

Omit pie crusts. Prepare filling as directed; pour into 1 ready-to-use graham cracker crumb 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.


  • 12 servings, 1 tart each

Nutritional Information

Serving Size 12 servings, 1 tart each
Calories 250
Total fat 12g
Saturated fat 4.5g
Cholesterol 50mg
Sodium 200mg
Carbohydrate 28g
Dietary fiber 1g
Sugars 16g
Protein 7g
% Daily Value
Vitamin A 6 %DV
Vitamin C 35 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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