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PREP TIME: 15 minutes
CHILL TIME: 45 minutes
SERVES: 12 Servings
Ingredients:
1. For the Crust:
- 2 cups (14 sheets) graham cracker crumbs
- 3 tablespoons granulated sugar
- 1/2 cup unsalted butter, melted
2. For the Filling:
- 1 (8-ounce) brick cream cheese, softened
- 1/2 cup ricotta cheese
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- Zest of 1/4 lemon
- Oregon Growers Fruit Pates
Preparation:
- In a small bowl, combine the graham cracker crumbs, sugar, and melted butter until the crumbs are moistened.
- Line a cupcake pan with paper liners. Add 3 tablespoons of the graham cracker mixture to each cupcake well and use the back of a spoon or your fingers to press the mixture into the well. Freeze the crusts for 15 minutes while you make the filling.
- In a medium bowl, mix together the softened cream cheese, ricotta cheese, vanilla extract, powdered sugar, and lemon zest.
- Divide the filling amongst the chilled crusts and smooth the top with a spoon. Place back in the freezer for 30 minutes to set or leave in the fridge for at least two hours.
- Before serving, top the mini cheesecakes with Oregon Growers Fruit Pates.