Mini Ricotta Cheesecakes With Berries

This is a great dessert from Srpy Living

• Ready In: 35 mins
• Yields: 24 cheesecakes

Ingredients

• Mini Cheesecakes

• 2  cups part-skim ricotta cheese
• 1  cup light cream cheese
• 1⁄2 cup  plain 2%  low-fat Greek yogurt or 1⁄2 cup plain yogurt
• 1⁄2 cup maple syrup
• 3  large  egg whites
• 1  large  whole egg
• 2  teaspoons pure vanilla extract
•  cooking spray

• Berry Compote

• 1  cup blackberries or 1  cup strawberry
• 1  cup blueberries
• 1  cup raspberries
• 1 -2  tablespoon honey

Directions

1. Preheat oven to 325°F
2. For cheesecakes: Coat 4 mini-muffin pans (12 muffins each pan) with cooking spray. Add all ingredients to a blender jar or the bowl of a food processor. Blend or process just until smooth. There will be about 5 cups of batter. Divide batter among the prepared pans. The batter will come to the top of the cups. Bake for 20 minutes. Cool completely. Chill completely before removing from pans. (Cheesecakes will fall slightly.)
3. For compote: Place berries and honey in medium saucepan. Cook 5 minutes. To serve, place 2 cheesecakes on each plate. Top with compote.