Feel good about indulging in these sweet, chocolaty mini desserts.
- 1 container (15-oz.) Frigo® Ricotta cheese (whole milk or part-skim)
- 1 pkg. (8-oz.) cream cheese, room temperature
- 1 cup sugar
- 3 Tbsp. cornstarch
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 5 large eggs
- 1/2 cup finely chopped maraschino cherries
- 2 cups chocolate sandwich cookies, crushed (about 18 cookies)
- 2 Tbsp. butter, melted
- Whipped cream
- Maraschino cherries
- Chocolate sauce
Heat oven to 350 º F.
Combine crust ingredients until evenly moistened. Press a heaping tablespoon of crust mixture into the bottom of 24 standard-sized muffin cups, lined with foil or paper liners.
Combine Ricotta cheese, cream cheese, sugar, cornstarch, salt and vanilla in mixing bowl. Beat until smooth. Add eggs, one at a time, beating after each addition. Pour evenly over crusts. Spring cherries over batter, dividing evenly.
Bake in 350 º F oven for 20-22 minutes. Cool completely in muffin pans on wire rack. Refrigerate at least 2 hours or overnight before serving.
Garnish with whipped cream, cherries and drizzle of chocolate sauce, if desired.