Tomato Basil Ricotta Cheesecake Bites

Serves 6 · 25 min prep

Ingredients

• 1 cup graham cracker crumbs
• 4 tbsp melted unsalted butter
• 2 tbsp plus 1/3 cup granulated sugar
• 1 1/2 cups whole-milk ricotta cheese
• 8 oz cream cheese
• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 3 tbsp finely chopped fresh basil
• 1/4 cup sun-dried tomatoes in oil, drained and minced
• 12 cherry tomatoes
• 12 small basil leaves for garnish
• 2 tbsp honey for drizzling

Instructions

1. 1Line a 12-cup mini muffin tin with paper liners or lightly grease silicone molds. Stir graham cracker crumbs with melted butter and the smaller amount of granulated sugar until the mixture resembles wet sand.
2. 2Press a tablespoon of the crumb mixture firmly into the bottom of each cup to form a compact crust. Chill the pan in the refrigerator while you make the filling.
3. 3In a food processor blend ricotta and softened cream cheese until completely smooth and fluffy, scraping down the sides once or twice.
4. 4Add the remaining granulated sugar, powdered sugar, lemon juice, and vanilla extract; process again until silky with no graininess.
5. 5Pulse in the chopped basil and minced sun-dried tomatoes just until flecks are evenly scattered through the creamy base; do not over-process or the color will dull.
6. 6Spoon or pipe the filling evenly over the chilled crusts, smoothing the tops with a small offset spatula. Tap the pan gently on the counter to release air bubbles.
7. 7Refrigerate at least 3 hours or until the bites are fully set and slice cleanly. For faster firming, freeze 45 minutes then transfer to the fridge.
8. 8Just before serving, halve the cherry tomatoes. Unmold each bite carefully and top with a tomato half, a tiny basil leaf, and a light drizzle of honey.
9. 9Arrange on a chilled platter and serve cold so the ricotta filling stays creamy and the Caprese garnish stays bright and juicy.