The BEST Mini Ricotta Cakes
Treat yourself to the fresh taste of Spring with our adorable mini ricotta cakes. Whether it’s for Easter brunch or a special Mother’s Day treat, these little cakes are bursting with sweetness. Whip up a batch with our easy recipe for a delightful snack that everyone will love!
Bake our mini ricotta cakes in no time! With simple ingredients and an easy-to-follow recipe, it’s perfect for the whole family. These soft and pillow-like treats are a crowd-pleaser, whether you’re hosting a party or simply craving a sweet snack.
Filled with creamy ricotta and juicy rum-infused raisins, they’re baked to perfection and sure to delight everyone’s taste buds!
These mini sweet cheese pies are perfect for Christmas and Easter celebrations. You should also try our Traditional Walnut Roll (Cozonac cu Nuca), Rich Chocolate Berry Mousse Cake or our Burnt Basque Cheesecake Recipe.
OUR LATEST VIDEOS
Watch Us Make The Recipe
Why this recipe works
I believe you’ll adore this mini ricotta cake recipe because it’s not only incredibly easy to make but also tastes delicious! With just a few basic ingredients and simple steps, it’s perfect for anyone to try.
These adorable cakes are filled with creamy ricotta and juicy raisins, giving them a soft, sweet flavour that I’m sure you’ll find irresistible. Whether you’re hosting a gathering or simply treating yourself, I believe these mini ricotta cakes will bring a smile to your face!
Ingredients to make Mini Ricotta Cakes
As this is a baked recipe, ensure all ingredients are at room temperature. This will help the dough to rise during baking, making it soft and airy.
- Flour: Use all-purpose flour for a light and fluffy texture.
- White Sugar: Use granulated sugar for sweetness, but adjust the amount to your taste preference.
- Butter: Use unsalted butter for a rich taste. Make sure it’s softened before mixing.
- Fresh yeast / Dry yeast: Use whichever type you have available, following the instructions for activation if using dry yeast.
- Skim milk: Use skim milk for a lighter texture in the dough.
- Yolks: Separate the yolks carefully from the egg whites and mix them well for richness.
- Pinch of salt: Use just a small amount to enhance the flavour without making the cakes salty.
- Vanilla pod / Vanilla extract: Use either vanilla pod seeds or extract for a delicious vanilla flavour.
- Ricotta: Use high-quality ricotta cheese for a creamy filling.
- Raisins soaked in water and rum extract: Soak the raisins to plump them up and add a hint of rum.
- Grated lemon peel: Grate fresh lemon peel for a burst of citrus flavour in the filling.
- Semolina course: Use semolina to thicken and bind the filling, giving it a nice texture.
- Egg yolk: Use the egg yolk mixed with milk for a golden brown finish on top of the cakes before baking.
- Milk: Use whole milk for richness in the egg wash mixture.
A short video on how to fold these rose-shaped mini ricotta cakes can be found here.
Substitutions
Looking to switch things up? Here are some fun substitutions for your mini ricotta cakes!
- If you don’t have skim milk, whole milk or almond milk can work too.
- For the cheese filling, cottage cheese, curd cheese, or mascarpone can be used as alternatives to ricotta.
- Substitute raisins with golden raisins, sultanas, dried cranberries, or chopped apricots.
- Lemon zest can be replaced by a few drops of lemon extract for a citrusy touch.
- If semolina isn’t available, you can use fine cornmeal as a substitute.
- Instead of white granulated sugar, you can use coconut sugar.
Equipment you’ll need
Here are the essential equipment you’ll need for making mini ricotta cakes:
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Rolling pin
- Round cookie cutter or pastry cutter, I used a large, wide drinking glass.
- Baking tray
- Parchment paper or baking mat
- Pastry brush
- Oven
Variations
- Chocolate Chip: Add tiny chocolate chips to the ricotta filling for a sweet chocolate touch.
- Berry Flavour: Mix in fresh berries like raspberries, blueberries, or strawberries for a fruity burst.
- Nutty Crunch: Sprinkle chopped nuts such as almonds, pecans, or walnuts into the ricotta filling for a crunch.
- Spices: Add a pinch of cinnamon, nutmeg, or pumpkin spice to the ricotta filling for a cosy, warm taste.
Get playful in the kitchen and explore these variations to make your mini ricotta cakes uniquely yours!
How to make this recipe
Ready to bake up something yummy? Try our Mini Ricotta Cakes recipe! These sweet treats are filled with creamy ricotta and bursting with flavour. We’ll guide you through each step, from making the dough to baking these little delights. And as they bake, your kitchen will smell amazing!
Check out our easy-to-follow guide with step-by-step photos.
Mix warm milk, melted butter, sugar, vanilla extract, yeast, and a bit of flour in a large bowl. Let it sit for 10 minutes. Add yolks, flour, and salt. Knead the dough for 5-10 minutes. Shape it into a ball and let it rise in a greased bowl for 1 hour.
In the meantime, make the cheese filling. Start by softening the raisins by soaking them in warm water for 10 minutes, then drain and squeeze well. Add a splash of rum essence and set aside. In a large bowl, mix ricotta, sugar, yolks, soaked raisins, grated lemon peel, and semolina until a uniform filling forms. Set aside for later use.
Roll out the dough on a floured surface to 1.5 cm thickness. Cut out circles using a 10 cm round shape, then transfer them to a baking tray lined with parchment paper. Allow them to rise for 30 minutes, then press the centres with the bottom of a smaller glass.
Fill the pastries with cheese filling and brush the edges with an egg yolk and milk mixture. Bake in a preheated oven at 180°C for 20-25 minutes until golden brown. Once done, let them cool briefly and dust with vanilla sugar.
A full list of ingredients and instructions can be found in the recipe card below.
Leftovers and Storage
Leftovers of mini ricotta cakes can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to 5 days. To enjoy them again, simply warm them in the microwave for a few seconds or in a toaster oven until heated through.
Recipe FAQS
Looking for more? Check out these Delicious Desserts!
You must try these recipes next
Did you make this Mini Ricotta Cake recipe? Share your experience by rating it ⭐️⭐️⭐️⭐️⭐️ and dropping a comment below. Your feedback is greatly appreciated and fuels my passion for creating recipes!
Follow me on Instagram – Pinterest or Facebook and tag your creations with me!
The BEST Mini Ricotta Cakes
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Rolling Pin
- Round cookie cutter or pastry cutter
- Baking Tray
- Parchment paper or baking mat
- Pastry brush
- Oven
Ingredients
Dough
- 500 grams / 17.64 ounces of flour
- 80 grams / 2.82 ounces of sugar
- 25 grams / 0.88 ounces of butter
- 15 grams / 0.53 ounces of fresh yeast or 5 grams / 0.18 ounces of dry yeast
- 250 ml / 8.45 fluid ounces of skimmed milk
- 2 yolks
- 1 pinch of salt
- 1 vanilla pod seeds only / 1 tablespoon of vanilla extract
Cheese filling
- 400 grams / 14.11 ounces of ricotta
- 100 grams / 3.53 ounces of sugar
- 2 yolks
- 100 grams / 3.53 ounces of raisins soaked in water and 1 tablespoon of rum extract
- 1 teaspoon of grated lemon peel
- 1 tablespoon of coarse semolina
Egg wash ingredients
- 1 egg yolk
- 2 tablespoons of milk
Instructions
Dough Preparation
- In a large bowl, combine slightly warm milk, melted butter, sugar, vanilla extract, yeast, and 3 tablespoons of flour. Mix until well combined using a balloon whisk. Let it rest for 10 minutes.
- Add the yolks, flour, and salt to the mixture.
- Knead the dough using a stand mixer or by hand for 5-10 minutes.
- Transfer the dough onto a work surface and shape it into a ball using a splash of oil. Place it into a greased bowl, cover with cling film, and let it rise for 1 hour.
Cheese Filling
- Start by softening the raisins. Place them in a bowl and cover them with warm water. Let them soak for about 10 minutes, then drain and squeeze them well. Add a splash of rum essence and set aside until used.
- In a large bowl, combine all ingredients for the filling and mix until a homogeneous mixture forms. Then, add the softened raisins and mix again. Set aside until ready to use.
Shaping the Ricotta Cakes
- Roll out the dough on a floured surface into a 1.5 cm thick sheet.
- Using a round shape with a diameter of 10 cm, cut out the dough and place the shapes on an oven tray lined with baking paper (leave a space of about 3-4 cm between each shape).
- Cover the tray with a towel and let the shapes rise for another 30 minutes.
- When doubled in size, press the center of each shape with the bottom of a glass with a smaller diameter, about 5 cm.
- Fill each shape with 2-3 tablespoons of the cheese filling and brush the edges of the pastries with the mixture of yolk and milk.
Baking
- Bake them in a preheated oven at 180°C for about 20-25 minutes or until golden brown.
- Remove from the oven and let them cool for a few minutes, then dust them with vanilla sugar. Enjoy!
Video
Notes
