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Recipe Ingredients

Cheesecake Filling:

  • 1 container (15-oz.) Frigo® Ricotta cheese (whole milk or part-skim)
  • 1 pkg. (8-oz.) cream cheese, room temperature
  • 1 cup sugar
  • 3 Tbsp. cornstarch
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 5 large eggs
  • 1/2 cup finely chopped maraschino cherries
Chocolate Crust:
  • 2 cups chocolate sandwich cookies, crushed (about 18 cookies)
  • 2 Tbsp. butter, melted

Optional Toppings:

  • Whipped cream
  • Maraschino cherries
  • Chocolate sauce

Recipe Directions

Heat oven to 350 º F. 

Combine crust ingredients until evenly moistened. Press a heaping tablespoon of crust mixture into the bottom of 24 standard-sized muffin cups, lined with foil or paper liners.
Combine Ricotta cheese, cream cheese, sugar, cornstarch, salt and vanilla in mixing bowl. Beat until smooth. Add eggs, one at a time, beating after each addition. Pour evenly over crusts. Spring cherries over batter, dividing evenly.
Bake in 350 º F oven for 20-22 minutes. Cool completely in muffin pans on wire rack. Refrigerate at least 2 hours or overnight before serving. 
Garnish with whipped cream, cherries and drizzle of chocolate sauce, if desired.

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