My mother-in-law called me last week and asked me to bring a dessert to Easter dinner at her house. I’m usually the go-to gal in my family for anything sweet because I love to bake. Ok. It goes beyond that. I have a confession to make. I love dessert. No, seriously. I. Really. LOVE. Dessert! It’s kinda pathetic and bordering on addiction. I even read the dessert menu first at restaurants. I love it so much, I’d prefer something sweet over something savory any day. Sad. I know!
I try to moderate my intake of sweet foods because I want to be healthy and well, let’s face it, I have to be an example to my kids. And since I believe that deprivation is the path to excess, we don’t deny ourselves anything, especially on the holidays. These Mini Chocolate Ricotta Cheesecakes are the perfect sweet ending to your holiday meal. I even like to bring them to school as a birthday treat in lieu of cupcakes. Their mini so you can have a few and not feel like you’ve overindulged. Go ahead, pop a few. I won’t tell.
Mini Easter Chocolate Ricotta Cheesecakes
1 cup graham crackers, crushed
4 tablespoons unsalted butter, melted
1 cup ricotta
1 large egg
1 teaspoon vanilla extract
1/3 cup sugar
1/3 cup chopped chocolate or mini chocolate chips
1.Preheat oven to 350 degrees.
2. In a small bowl, combine crushed graham crackers with melted butter and mix with a fork until all of the crumbs are moistened. Spoon 1 teaspoon of crumbs into each of the holes in your mini muffin tin. Using your thumb, press the crumbs down firmly to pack. Bake for 6- 8 minutes. Remove from oven and set aside to cool.
3. While the muffin tin is cooling, in a medium bowl, whisk together ricotta, egg, vanilla and sugar. Stir in chocolate. Place 1 tablespoon of ricotta mixture into each muffin cup. Bake for 15-18 minutes. Allow cheesecakes to cool completely before trying to remove them from the pan. Once the pan has cooled, run a small sharp knife around the edge of each cheesecake to loosen. Use a fork to help you pop each cheesecake out of the pan. Enjoy!