Here’s a way to have cheesecake fast! And easy. This batter makes a great 9-inch cheesecake, but by dividing the batter into cupcake papers, it cooks faster, and cools & chills faster, so it’s ready to eat within the hour.

It’s a no-crust cake, but you can add some cookie crumbles in the bottom of the cupcake papers, and on top of the finished cake, too. Using ricotta cheese makes a light and yummy little cake.

Let me know how it goes!

Mini Ricotta Cheesecakes

1 15-ounce container ricotta
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 to 1 1/2 cups Amaretti cookies or favorite cookie (any), crumbled
1/2 cup bittersweet chocolate chips
1/2 teaspoon instant espresso (optional)
1/3 cup heavy cream

Equipment needs: Large mixing bowl, whisk, medium cupcake tin plus 8-10 cupcake papers (alternatively, this will make a small 6-inch or 8-inch cheesecake), 1/3 cup measuring cup or ladle or large spoon. You’ll be using the oven.

Preheat oven to 350 degrees.
Line a medium cupcake tin with 8 cupcake papers. (some spots will be empty). Sprinkle a teaspoon, or more, of crumbled cookie in the bottom of each cupcake paper.

In a large bowl whisk together the ricotta and sugar until smooth, until you can’t feel/hear the grittiness of the sugar. Whisk in eggs one at a time until combined. Add vanilla and whisk in. Spoon batter into cupcakes papers, filling papers about 1/2 way or more.

Bake for about 20 minutes until the cake is set, the edges are golden, and a toothpick in the center comes out clean. Let cakes cool. Serve at room temp or chill for an hour, or overnight. Serve with more cookie crumbles on top and a drizzle of chocolate sauce.

Make the chocolate sauce: Melt the chocolate, cream, and instant espresso in a small heavy saucepan until combined and smooth.