Mini Ricotta Cakes

Mini Ricotta Cakes

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Debra Valvo


This is a wonderful light dessert after a heavy meal or with coffee or tea.

I substituted half of the sugar with Splenda and it tasted just wonderful. No difference in taste at all!


★★★★★ 1 vote

15 Min
15 Min


  • 2 1/4 c
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/8 tsp
  • 1 stick
    unsalted butter softened
  • 1 c
  • 1
  • 1 c
    ricotta cheese, part-skim
  • 1 tsp

  • 2 c
    confectioners' sugar
  • 3 Tbsp

How to Make Mini Ricotta Cakes


  1. Preheat oven to 350 degrees.
    Spray 2 baking sheets with cooking spray.
    Mix all dry ingredients together and set aside.
    Beat butter and sugar until creamy. Add egg , ricotta cheese and vanilla
    Add dry ingredients and mix well.
  2. Drop by tablespoon and bake at 350 for approximately 14 minutes or until edges are lightly browned.

    Let cool on cookie sheets for 3 minutes then remove to cooling rack.
  3. For the glaze, Beat confectioner's sugar and milk until creamy.
    Dip the tops of cookies into glaze and let harden.

    Store loosely covered.

Printable Recipe Card

About Mini Ricotta Cakes

Course/Dish: Cakes Cookies
Main Ingredient: Flour
Regional Style: American

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