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Slightly Sweet Ricotta-Yogurt Cheesecake Muffins
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Slightly Sweet Ricotta-Yogurt Cheesecake Muffins

This easy recipe is sure to satisfy those with a craving for a slightly sweet high-calcium breakfast treat or a pick-me-up protein-packed afternoon snack. Any of your favorite seasonal fruits can be used as a topping.
Course: Snack
Cuisine: Mediterranean
Keyword: cheesecake, muffins, ricotta, summer 2019
Servings: 12 muffins
Calories: 123kcal
Author: Layne Lieberman, R.D., C.D.N.


  • 3 large eggs
  • ¼ cup granulated sugar
  • 1 (15-ounce) container whole or part-skim ricotta cheese (avoid brands with gum additives)
  • 1 cup plain nonfat Greek yogurt
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ teaspoon ground cardamom
  • 2 small mangoes peeled and diced
  • nonstick cooking spray


  • Preheat oven to 350°. Place muffin liners into a standard 12-cavity muffin pan. Spray liners with nonstick cooking spray. You can opt to prepare muffin pan without liners and directly spray each cavity with nonstick cooking spray. Liners create a nicer aesthetic.
  • Place ingredients in a food processor, and process until light and foamy, about 1 minute, stopping once to scrape sides with a spatula.
  • Evenly distribute batter into prepared pan. Bake until muffins are golden and set, 45–60 minutes. If muffins brown before 45 minutes, loosely cover pan with foil to prevent overbrowning.
  • Cool muffins for an hour; then remove from pan. If you are not using liners, place muffins on a paper towel to absorb extra moisture.
  • When ready to serve, top each muffin with 1½ tablespoons of mango. Muffins can be stored in a sealed container in refrigerator 3–4 days.




Calories: 123kcal | Carbohydrates: 14g | Protein: 7g | Fat: 4g | Sodium: 77mg | Fiber: 1g | Sugar: 11g