Easy Ricotta Cheese cupcake recipe
Prep time
Cook time
Total time
Recipe type: Dessert
Cuisine: Italian
Serves: 12 cupcakes
For making ricotta cheesecake
  • Ricotta cheese- 475 g
  • Egg, at room temperature- 3
  • Sugar- 1 cup
  • Vanilla extract- 1½ tsp
For making Strawberry-Mint coulis
  • Strawberries, halved- 12
  • Sugar- ¼ cup
  • Mint leaves- 6 leaves
Making Strawberry-Mint Coulis
  1. In a saucepan, combine strawberries, mint and sugar.
  2. Cook covered till strawberries are cooked through.
  3. Remove the pan from the heat, puree the mixture using a hand blender or in a blender to a smooth paste. Keep aside.
Making Ricotta Cheese cupcakes
  1. Preheat oven to 350 F.
  2. In a large bowl, combine all the ingredients for making ricotta cheesecake using a whisk.
  3. Incorporate all the ingredients well.
  4. Grease the cup cake liners with non-stick cooking spray, place them on the cupcake pan.
  5. Pour the cheesecake batter into the cupcake liners leaving some room for the batter to expand while baking.
  6. Fill 2 inch of a large baking pan with water, place the cupcake pan over the water taken in the baking pan.
  7. Carefully place the baking pan with the cupcake pan into the oven.
  8. Bake for an hour. After 30 minutes of baking, rotate the baking pan to the other side (this is to ensure even baking).
  9. After 1 hour, take the cheese cupcakes from the oven and place them on a cooling wire rack for 5 minutes.
  10. Top the cheese cupcakes with strawberry-mint coulis.
  11. Indulge in this light and creamy dessert with your family and friends.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at https://www.thasneen.com/cooking/easy-ricotta-cheese-cupcake-recipe-gluten-free/