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Ricotta Cheesecake Cupcakes

Ricotta cheese is lower in fat than cream cheese and it has a great texture.

  • 1 cup graham cracker crumbs
  • 3 tablespoons margarine, melted
  • 2 tablespoons honey
  • 2 1/2 cups part-skim ricotta cheese
  • 4 eggs
  • 1 1/2 cups confectioners' sugar, sifted
  • 1 teaspoon orange extract
  • 1/2 cup (3 1/2 oz.) walnut halves


Preheat the oven to 325°F (160°C).  Place 12 baking cups in a muffin pan.

In a food processor, combine the cracker crumbs, margarine, and honey.  Spoon 1 tablespoon of the mixture into each cup, pressing firmly into the bottom.  Chill until set.

In a large bowl, beat the ricotta with an electric mixer until soft.  Then beat in the eggs, confectioners' sugar, and orange extract.  Fold in the walnuts.  Spoon the mixture into the cups.

Bake for 25 minutes.  Remove pan from the oven and cool for 5 minutes.  Then remove the cupcakes and cool on a rack.  Chill until ready to serve.

Store covered in the refrigerator for up to 2 days.

Makes 1 dozen

Reprinted with permission form ©Quintet Publishing Limited, 500 Cupcakes, by Fergal Connolly, published by Sellers Publishing

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