MINI CHEESECAKE with berries: quick to make and without gelatin!

published on 2 March, 2026 at 11:10

INGREDIENTS (makes 12 mini cheesecakes)

200g cookies

100g (½ cup) butter

300g ricotta (1 ¼ cups)

200g (¾ cup + 1 tbsp) cream cheese

120g (½ cup + 1 tbsp) sugar

2 eggs

30g (¼ cup) cornstarch

1 tsp vanilla extract

Zest of 1 lemon

Zest of 1 orange

200g mixed berries

200g raspberry jam

METHOD

1. Finely crush the cookies using a food processor. Melt the butter in the microwave or in a saucepan over low heat.

2. Mix the crushed cookies and melted butter in a large bowl until well combined.

3. Line a muffin tin with paper liners, then add and press 3 teaspoons of the mixture into the bottom of each liner.

4. Refrigerate for about 15 minutes.

5. In a large bowl, combine the ricotta, cream cheese, sugar, and cornstarch.

6. Mix with an electric mixer until smooth.

7. Add the eggs, vanilla extract, and the lemon and orange zest.

8. Mix again until the batter is smooth and well combined.

9. Fill each liner with about 2 tablespoons of the mixture.

10. Bake at 170°C / 340°F for about 25 minutes. Let cool completely.

11. Top each mini cheesecake with a teaspoon of raspberry jam and mixed berries.

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