Gluten Free Ricotta No Bake Cheesecake is an amazing summertime dessert!

Mini cheesecakes with walnut crust and honey walnut topping.

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!

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

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.

Here are a couple things you may need for this No Bake Cheesecake Recipe. Use this as a reference for your next grocery shopping trip.  Or, if you decide to click the links below to view these products . . . Thanks for supporting WonkyWonderful!

{These are affiliate Amazon links} These links will take you to Amazon where I receive a small percentage of sales, at no extra cost to you.

Join My Wonky Wonderful World and Never Miss a Recipe! Subscribe:

Email ::: Facebook ::: Twitter ::: Pinterest ::: G+ ::: Instagram ::: BlogLovin’ ::: Rss

No Bake Ricotta Cheesecakes (GF)

Yield: 6

Print

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.

I think you might like these recipes too:

Homemade Ricotta

Baklava Walnut Butter Spread

Honey Ricotta Ice Cream

0