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tan and white layered mini cheesecake topped with walnuts and honey

No Bake Ricotta Cheesecakes (GF)

Gluten Free Ricotta No Bake Cheesecake is an amazing summertime dessert! Mini cheesecakes with walnut crust and honey walnut topping.
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Course: desserts
Cuisine: American
Keyword: gluten free cheesecake, mini cheesecakes
Prep Time: 10 minutes
Additional Time: 4 hours
Total Time: 4 hours 10 minutes
Servings: 6
Calories: 687kcal
Author: Nicole Harris

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

  • 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

  • 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

  • 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

Serving: 1g | Calories: 687kcal | Carbohydrates: 34g | Protein: 16g | Fat: 58g | Saturated Fat: 21g | Polyunsaturated Fat: 33g | Cholesterol: 91mg | Sodium: 340mg | Fiber: 3g | Sugar: 26g
Tried this recipe?Mention @wonkywonderful or tag #wonkywonderful!