Gluten Free Ricotta No Bake Cheesecake

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

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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!

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.

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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.

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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.

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