Lemon Blueberry Ricotta Cheesecakelettes


A zing of lemon and mellow ricotta give these bite-sized cheesecakelettes their delicate but delicious flavor.

Savory or sweet — where do your taste buds fall into line? Mine sprint to the savory side; I love the rich, salty, earthy flavors that define those dishes. But that doesn’t mean I never crave something sweet. A bite or two is all it takes to squelch that desire, and, thanks to the marvelous invention of the mini muffin pan, I can keep those treats to a bite-sized portion.

Since I’d typically pick a cheese plate over dessert, it should come as no surprise that cheesecake tops my list of indulgences. There are so many varieties of cheesecake out there, that even as I type, my mind gets distracted, but today let’s focus on a citrus-infused, naturally sweetened cake that can be made in mere minutes, which I call “lemon ricotta cheesecakelettes.”

As the name implies, lemon and ricotta flavor the filling of this creamy cake, and they are small and cute. These little morsels also feature a surprise guest: blueberries, which appear in the crust. I discovered a breakfast biscuit that, when smashed up, makes for a perfectly crisp base and nicely complements the citrusy zing and mellow ricotta. When all these flavors come together in a wondrous army of bite size treats, it makes for a sweet ending to any meal.


Lemon Blueberry Ricotta Cheesecakelettes

makes 36 mini cakelettes

14 BelVita blueberry breakfast biscuits, smashed up (about 1 1/3 cup)
3-4 tablespoons coconut oil, melted
3 tablespoons lemon zest
1 cup whole milk ricotta cheese
1/2 cup lemon yogurt
1/2 cup cream cheese
3 tablespoons lemon juice
2 tablespoons honey
3 eggs
fresh blueberries to garnish

To make the crust
Preheat oven to 350º Fahrenheit and line tins with mini muffin wrappers. Next, place the breakfast biscuits in a Ziploc bag and, using a rolling pin, smash them up until they are finely crumbled. Pour crumbs a small bowl and stir in melted coconut oil and 1 tablespoon lemon zest to coat crumbs. Press 1 teaspoon of mixture into bottom of each muffin wrapper. Bake for 7 minutes, remove from oven, and allow to cool.

To make filling
Meanwhile, using a kitchen mixer, whisk together the ricotta, yogurt, cream cheese, lemon juice, remaining 2 tablespoons lemon zest, and honey. Next, mix in one egg at a time and blend until combined into a smooth, thin batter.

Spoon 1 to 1 1/2 teaspoons of filling on top of each biscuit crust. Place tins back in 350º oven for 15-17 minutes, or until cakelettes are golden around the edges. Remove from oven and allow to cool for five minutes, then place in refrigerator until ready to serve. Garnish each cakelette with a fresh blueberry.

Note: The cakelettes can be stored in an airtight container and refrigerated for up to a week, though they never last that long!







All photos by Kate Filloramo.

Kate Filloramo has always had a knack for coming up with creative dishes. After marrying an Australian sailor, she began traveling the world while raising two young children. Those adventures broadened her palate and introduced an array of ingredients and culinary pleasures to her kitchen. Kate graduated from Roger Williams University, has taught school in Newport, RI, and has explored her passion for interior design at the Rhode Island School of Design. She currently lives with her family in Portsmouth, RI. Follow her food adventures on Instagram @forkandtwine.

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