No Bake Lemon–Ricotta Cheesecakes With Mixed Berry Compote

1. 1

   Grease four 4-oz ramekins. Line bases with parchment.

2. 2

   Using an electric mixer, beat half the sugar with ricotta until smooth. Beat in the cream cheese, and lemon zest and juice.

3. 3

   Combine boiling water and gelatin in a small bowl; stir until dissolved. Beat into lemon mixture.

4. 4

   Spoon the mixture into the ramekins. Top with the cookies, pressing down lightly; chill for 3 hrs or until set.

5. 5

   Combine the remaining sugar, berries and 1 tbsp water in a small saucepan. Cook for 5 mins on medium heat, stirring, until the sugar dissolves; cool.

6. 6

   Turn out the cheesecakes and drizzle with the berry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.