Make special occasions extra special with Ricotta Cheesecake Tarts. Bake our Ricotta Cheesecake Tarts a few hours before guests arrive so they can cool.
What You Need
Original recipe yields 12 servings
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
12 ready-to-use mini graham cracker pie crusts
3 cups assorted fruit (peeled kiwi slices, strawberry slices, blueberries and drained canned mandarin orange segments
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Let's 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 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.
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.
Plan ahead and snack on fruit during the day so you can make room for this creamy dessert.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 0.6434g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 tart each
* 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.