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WonkyWonderful

Whole Food for the Whole Family

August 9, 2014 By Nicole Harris 8 Comments

Gluten Free Ricotta No Bake Cheesecake

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Gluten Free Ricotta No Bake Cheesecake is an amazing summertime dessert! Mini cheesecakes with walnut crust and honey walnut topping.

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tan and white layered mini cheesecake topped with walnuts and honey

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Ricotta Cheesecakes

I love miniature desserts.  It is great for portion control {and I NEED that!}.  But you don’t need to feel too bad about eating one (or two) of these Mini Cheesecakes.  Each No Bake Cheesecake is made with a gluten free walnut crust and is sweetened with honey instead of refined sugar.

California Walnuts supplied me with fresh walnuts to create a recipe.  My favorite way to use walnuts is in breakfast or dessert recipes.  I decided to go the dessert route.  And it doesn’t get better than Walnuts and Honey!

three mini cheesecake topped with walnuts and honey

Goodness gracious, just look at those California Walnuts glistening with golden honey . . . HEAVEN!

closeup of mini cheesecake topped with walnuts and honey

Not only are these ricotta cheesecakes mind blowing delicious.  It is No Bake Cheesecake.  No need to bake the crust or filling, so it is super easy to make too!

If you have never tried the ricotta, honey and walnut combo . . . Make These Cheesecakes Immediately!  You will not be disappointed.

two photos - mini cheesecakes in muffin tin and an unwrapped mini cheesecake

mini walnut honey cheesecake next to burlap nut bag

Continue to Content
tan and white layered mini cheesecake topped with walnuts and honey

No Bake Ricotta Cheesecakes (GF)

Yield: 6
Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes

Gluten Free Ricotta No Bake Cheesecake is an amazing summertime dessert! Mini cheesecakes with walnut crust and honey walnut topping.

Ingredients

Crust

  • 2 Cups Ground Walnuts
  • 5 Tablespoons Salted Butter - melted
  • 3 Tablespoons Honey

Filling

  • 2 Packages Cream Cheese, 8oz
  • 1 Cup Whole Milk Ricotta, or Homemade Ricotta
  • 1/4 teaspoon Sea Salt
  • 4 Tablespoons Honey

Topping

  • 1/2 Cup Walnut Pieces
  • 1 Tablespoon Honey

Instructions

Crust

  1. Thoroughly mix all crust ingredients. Distribute between 6 jumbo muffin tins (lined with muffin papers). Press the crust mixture firmly into the bottoms of tins. Cool in freezer while prepping filling.

Filling

  1. Blend all filling ingredients in food processor until mixture is thick and smooth. Spoon cheesecake mixture into muffin tins. Refrigerate 4+ hours to set.

Topping

  1. Microwave honey for 5-10 seconds. Mix warm honey with walnut pieces. Let cool 2-3 minutes. Top cheesecakes with honeyed walnuts and serve with an extra drizzle of honey.

Notes

Use a standard muffin tin for extra mini cheesecakes.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 687Total Fat 58gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 33gCholesterol 91mgSodium 340mgCarbohydrates 34gFiber 3gSugar 26gProtein 16g

Nutritional information on WonkyWonderful is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

© Nicole Harris
Cuisine: American / Category: desserts

I think you might like these recipes too:

Homemade Ricotta

Baklava Walnut Butter Spread

Honey Ricotta Ice Cream

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Filed Under: desserts Tagged With: cheesecake, gluten free, honey, nuts

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Reader Interactions

Comments

  1. Barbara @ Barbara Bakes says

    August 12, 2014 at

    These look fantastic! Perfect even if you’re not eating gluten free.

    Reply
    • Nicole Harris says

      August 14, 2014 at

      Thanks Barbara!

      Reply
  2. Leslie says

    August 15, 2014 at

    Did you use paper liners? It looks like you did in the pictures but you don’t mention it in the recipe.

    Reply
    • Nicole Harris says

      August 16, 2014 at

      Hi Leslie! Yes, I did use paper liners.

      Reply
  3. Chris @ Shared Appetite says

    August 26, 2014 at

    These are beautiful Nicole! Love that it’s no bake, too!! Yum!

    Reply
    • Nicole Harris says

      August 26, 2014 at

      Thanks Chris!

      Reply
  4. Mary says

    July 7, 2016 at

    Do you think you could make this with cottage cheese instead of ricotta?

    Reply
    • Nicole Harris says

      July 8, 2016 at

      You know, I can’t say for sure as I have never attempted it. I would imagine that it would make for a completely different consistency though. Let me know if you decide to try it and if it turns out.

      Reply

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