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Raspberry Mini Ricotta Cheesecakes

50 Minutes
176 Calories
12 Ingredients
6 Servings



  1. Preheat oven to 350°F.
  2. Spray 6 (4-oz) ramekins or custard cups with nonstick cooking spray and place on a baking sheet. Set aside.
  3. In a large bowl, beat egg whites until they form stiff peaks. Add cheese, sugar, and vanilla. Mix well.
  4. Spoon cheese mixture into prepared custard cups or ramekins. Bake 30 minutes. Set aside.
  5. In a small saucepan, combine jam, lemon zest, lemon juice, and honey. Place over medium-high heat and stir 1 to 2 minutes with a wire whisk until smooth.
  6. Combine water and cornstarch in a small bowl and add to saucepan. Stir and cook 2 minutes or until thickened. Remove from heat and set aside.
  7. Run a knife around the edge of each cheesecake. Turn upside down and unmold on a dessert plate.
  8. To serve, top each serving with prepared raspberry sauce and raspberries.
  9. Makes 6 servings.


  • Calories 176
  • Sodium 103mg
  • Fat 0g
  • Protein 8g
  • Carbs 34g
  • Fiber 3g
Nutrition Facts*
Serving Size 1/6 Recipe Servings Per Recipe 6
Amount Per Serving
Calories 176
% Daily Value
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 103mg 4%
Total Carbohydrate 34g 11%
Dietary Fiber 3g 12%
Total Sugars 0g
Protein 8g
Calcium 0mg 0%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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Jeremy Primm