These mini cheesecakes are a snap!

Hey all, the Ungourmet here. A couple of days ago we celebrated the birth of my dear husband. I wanted to make him something extra special for dessert. I decided on cheesecake since he loves it so much. It was my first time making it. I was happy to find that my lucky apron was clean and ready for the task. I slipped it on and got to it. The original recipe calls for a graham cracker crust but I thought gingersnaps would be more fun! This recipe was a snap and I love that these are just the right size for a nearly guilt-free treat.

mini strawberry cheesecakes with gingersnap crust
inspired by 500 cupcakes

makes 24 cheesecakes

2 cups gingersnap cookies
10 tbsp melted butter
2 cups ricotta cheese
2 cups softened cream cheese
2 tsp vanilla extract
1 1/2 cups confectioner's sugar, sifted
3 eggs, lightly beaten
fresh sliced strawberries

Preheat oven to 325 degrees. Place 24 paper baking cups into muffin pans.

Put the cookies into a food processor and pulse until you end up with course crumbs. Stir in the butter. Place a tbsp of this mixture into each paper cup and press firmly into the bottom. Chill until set.

In a large bowl using an electric mixer, beat the ricotta until smooth. Add the cream cheese, vanilla and confectioner's sugar, blending until smooth. Slowly add the eggs, blending well. Spoon mixture evenly into each cup over crust.

Bake for 25-30 minutes. Remove pan from oven and cool 5 minutes. Then, remove the cheesecakes and cool on a wire rack. Chill until ready to serve. Top with sliced strawberries.

My husband loved these and I know you will too. Slip on your aprons and give 'em a try! :)