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Recipe from 500 Cupcakes by Fergal Connolly.


  • 1 cup (4 1/2 oz.) graham cracker crumbs
  • 5 tbsp. sweet butter, melted
  • 2 cups ricotta cheese
  • 2 cups cream cheese, softened
  • 2 tsp. vanilla extract
  • 1 1/2 cups confectioners' sugar, sifted
  • 3 eggs
  • Optional:
  • cherry topping
  • mini chocolate chips
  • Oreo cookies


  • Preheat the oven to 325'F (160'C). Place 24 paper baking cups in a muffin pan.
  • Put the cracker crumbs into a medium bowl and stir in the butter. Spoon tablespoons of the crumb mixture into the cups, pressing firmly into the bottom. Chill until set.
  • Optional: Scrape the cream out of Oreo cookies and place half in the bottom of each cup.
  • In a large bowl, beat the ricotta until smooth. Add the cream cheese, vanilla, and confectioners' sugar, blending until smooth. Slowly add the eggs, blending well. Spoon the mixture into the cups.
  • Optional: Drop mini chocolate chips on top of each cupcake before baking.
  • Bake for 25 minutes. Remove pan from oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Chill until time to serve.
  • Optional: Before serving, spoon cherry topping on cooled cupcakes.
  • Keep refrigerated.
  • Makes about 24 cupcakes

Categories: Cheesecake  Cupcakes  Dessert 
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