Let’s start the week with a mouthful of sweetness! The mini cheesecakes are very easy to prepare and the buffalo ricotta gives them a smooth consistence and an intense flavor!


6h in the fridge

20 mins

12 mini cheesecakes


for the cream

Mandara Buffalo Ricotta, 250 g
Fresh cream, 
150 ml
Vanillin, 1 small bag
Spreadable cheese, 300 g
Icing sugar, 2 spoons
Isinglass, 9 g
Marmelade, to taste




  1. Let the isinglass soften in very cold water for 10 minutes.
  2. In the meanwhile let’s prepare the biscuit base: Heat the butter in the microwave or in a bain-marie. Put the crumbled biscuits in a bowl together with the butter and the cane sugar and mix.
    Put the mixture in the muffin tins and press with a spoon. Put them in the fridge for at least half an hour.
  3. Now soften the ricotta cheese in a mixer or with a wooden spoon and combine the spreadable cheese and icing sugar. Heat 50 ml of cream in a saucepan and put in the isinglass you softened in cold water until it dissolves. Also add the cream with isinglass to the mixture of cream and mix thoroughly. At this point prepare the remaining 100ml of fresh cream and pour it into the mixture by stirring carefully from the bottom to the top.
  4. Take the muffin tins out from the fridge and pour the prepared cream and a bit of marmelade on top. You can decorate with fruits or whatever you prefer!


 Buon appetito!