Mini Sicilian Cheesecakes

Indulge in the rich and zesty flavors of Mini Sicilian Cheesecakes, a delightful twist on a classic dessert that's perfect for parties or an elegant treat. These individual cheesecakes feature a buttery graham cracker crust topped with a luscious filling made from creamy ricotta and cream cheese, delicately flavored with almond and vanilla extracts. A burst of citrus from orange and lemon zest adds a refreshing brightness to every bite. Baked to perfection and garnished with a light dusting of powdered sugar and optional toasted almonds, these mini masterpieces are as visually stunning as they are delicious. With a quick 20-minute prep time and a silky texture that melts in your mouth, these cheesecakes are sure to impress your guests and satisfy your sweet cravings. Perfect for showcasing authentic Sicilian-inspired desserts, this recipe is a must-try for cheesecake lovers!

Nutriscore Rating: 44/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 120 grams graham cracker crumbs
• 2 tablespoons granulated sugar (for crust)
• 50 grams unsalted butter, melted
• 225 grams ricotta cheese
• 225 grams cream cheese, softened
• 100 grams granulated sugar (for filling)
• 1 teaspoon vanilla extract
• 0.5 teaspoon almond extract
• 1 unit large egg
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 2 tablespoons powdered sugar (for garnish)
• 2 tablespoons sliced almonds, toasted (optional)

Directions

Step 1

Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.

Step 2

In a medium bowl, mix the graham cracker crumbs and 2 tablespoons of granulated sugar. Add melted butter and stir until the mixture resembles wet sand.

Step 3

Spoon about 1 tablespoon of the crust mixture into each muffin liner. Use the back of a spoon or your fingers to press the mixture firmly into the bottom. Bake for 5 minutes, then set aside to cool.

Step 4

In a large mixing bowl, combine the ricotta cheese, cream cheese, and 100 grams of granulated sugar. Beat with an electric mixer on medium speed until smooth and creamy, about 2 minutes.

Step 5

Add the vanilla extract, almond extract, egg, orange zest, and lemon zest to the cheese mixture. Mix until fully incorporated, scraping down the sides of the bowl as needed.

Step 6

Divide the cheesecake filling evenly among the prepared muffin liners, filling each about ¾ full.

Step 7

Bake the mini cheesecakes in the preheated oven for 20–25 minutes, or until the centers are set and slightly jiggle when shaken.

Step 8

Remove the cheesecakes from the oven and allow them to cool to room temperature in the muffin tin. Once cooled, refrigerate for at least 2 hours or overnight for best results.

Step 9

Before serving, lightly dust the tops with powdered sugar and garnish with toasted sliced almonds if desired.

Nutrition Facts

Serving size	837.5 grams (837.5g)

Amount per serving	% Daily Value*
Calories	2716

Total Fat 166.80g	214%
Saturated Fat 93.20g	466%
Polyunsaturated Fat NaNg
Cholesterol 682mg	227%
Sodium 1753mg	76%
Total Carbohydrate 265.20g	96%
Dietary Fiber 5.40g	19%
Total Sugars 179.90g
Protein 57.50g	115%

Vitamin D 41IU	205%
Calcium 1295mg	100%
Iron 7mg	39%
Potassium 840mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 8.2%

Carbs: 38.0%