Tomato Basil Ricotta Cheesecake Bites

Serves 6 · 25 min prep

Estimate for one serving

• 318 cal
• 8g protein
• 28g carbs
• 20g fat
• 1g fiber

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Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter melted
• 2 tbsp plus 1/3 cup granulated sugar
• 1 1/2 cups whole-milk ricotta cheese
• 8 oz cream cheese softened
• 1/2 cup powdered sugar
• 1 tsp fresh lemon zest
• 1 tsp vanilla extract
• 1/4 cup packed fresh basil leaves
• 1 cup cherry tomatoes
• 1 tbsp honey
• 1/4 tsp pinch of flaky salt

Instructions

1. 1Line a mini muffin tin with 12 paper liners or lightly oil a silicone mini-muffin mold. Stir graham crumbs with melted butter and the smaller amount of granulated sugar until the mixture holds together when pinched.
2. 2Press a tablespoon of the crumb mixture firmly into the bottom of each cavity to form a compact crust. Chill the pan while you make the filling.
3. 3In a food processor blend ricotta, cream cheese, powdered sugar, remaining granulated sugar, lemon zest, and vanilla until completely smooth and fluffy, scraping the sides once or twice.
4. 4Finely chop most of the basil and pulse it briefly into the ricotta mixture so green flecks are evenly distributed without turning the filling gray.
5. 5Spoon or pipe the basil ricotta filling over each crust, smoothing the tops. Refrigerate at least 3 hours or until the bites are firm enough to lift cleanly.
6. 6Meanwhile halve the cherry tomatoes, toss with honey and a tiny pinch of salt, and let them sit 15 minutes so they become glossy and lightly candied.
7. 7Just before serving, top each chilled bite with one or two honeyed tomato halves and a tiny basil leaf. Finish with a whisper of flaky salt to echo Caprese contrast.
8. 8Keep refrigerated until the moment of serving. The cool creamy center against the sweet-tart tomato makes every bite taste like a garden dessert board.