RICOTTA CHEESECAKE TARTS

Ricotta Cheesecake Tarts image

Make special occasions extra special with Ricotta Cheesecake Tarts. Bake our Ricotta Cheesecake Tarts a few hours before guests arrive so they can cool.

Provided by My Food and Family

Categories Recipes

Time 3h40m

Yield 12 servings, 1 tart each

Number Of Ingredients 10

Previous Next

Ingredients

1 container (15 oz.) POLLY-O Original Ricotta Cheese
1/3 cup sugar
1/4 cup half-and-half
2 Tbsp. flour
1 tsp. grated lemon zest
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
12 ready-to-use mini graham cracker pie crusts
3 cups assorted fruit (peeled kiwi slices, strawberry slices, blueberries and drained canned mandarin orange segments

Steps:

Preheat oven to 350°F. Beat cheese, sugar, half-and-half, flour, lemon zest, lemon juice and vanilla with electric mixer on medium speed 1 to 2 min. or until well blended. Add eggs; mix well. Pour evenly into pie crusts, adding about 1/4 cup of the batter to each shell.
Bake 25 to 30 min. or until centers are almost set. Cool.
Refrigerate at least 3 hours or up to 24 hours. Top with fruit. Store leftover tarts in refrigerator.

Nutrition Facts : Calories 220, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 55 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 0.6434 g, Sugar 0 g, Protein 6 g