With a 2-ingredient crust and a no-bake filling, this zesty delight is ready in a flash and sure to spread smiles.
Serving Size:
12
Active Time:
20 min.
Total Time:
1 hr.
Ingredients
- 1 (12 oz.) pkg. gingersnap cookies
- 6 Tbs. butter, melted
- 1 (0.25 oz.) env. unflavored gelatin
- 4 lemons, zested and juiced
- 1 (15 oz.) pkg. ricotta cheese
- 1 (8 oz.) pkg. cream cheese, at room temp.
- 1 cup sugar
- 1 tsp. vanilla extract
- 1 cup heavy cream
Instructions
- In food processor, pulse gingersnaps into crumbs. Add butter; pulse to combine. Press mixture into bottoms of 12 greased mini cheesecake molds.
- In bowl, sprinkle unflavored gelatin over ¼ cup lemon juice. Let sit 5 min., then microwave 30 sec. In food processor, mix ricotta cheese, cream cheese, 2 tsp. lemon zest, ¾ cup sugar, vanilla and gelatin mixture 2 min.; pour over crusts. Chill 30 min.
- Using electric mixer on high speed, beat cream with remaining ¼ cup sugar until stiff peaks form. If desired, top cakes with whipped cream and lemon curls.
Conversation
All comments are subject to our Community Guidelines. First For Women does not endorse the opinions and views shared by our readers in our comment sections. Our comments section is a place where readers can engage in healthy, productive, lively, and respectful discussions. Offensive language, hate speech, personal attacks, and/or defamatory statements are not permitted. Advertising or spam is also prohibited.
