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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