Easter Mini Cassata Cheesecakes: A Sweet Italian Tradition
There’s something truly special about making Italian pastries for Easter. These delightful Mini Cassata Cheesecakes are the perfect treat for smaller families or gatherings, bringing joy and sweetness to your holiday celebrations.
Every year, I cherish the tradition of making my mom’s Easter Cassata as a tribute to her. However, since it’s now just a family of two, I’ve adapted it into these compact versions that can easily be frozen. This makes it easy to enjoy them fresh without any waste, thawing them overnight in the refrigerator when the mood strikes for a sweet treat.
For this year’s batch, I decided to add a festive twist. The creamy custard ricotta filling is served in cute little cupcake tins, making for adorable individual portions topped with charming bunny cutouts. The kids absolutely adored them! These mini cheesecakes add a lovely touch to our dessert platter, showcasing an assortment of homemade baked goods.
Below, you’ll find detailed tips, straightforward instructions, and a printable recipe to help you create these delightful desserts.
Our Italian Tradition for Easter Cassata
Cassata is a light and fluffy cheesecake made from ricotta cheese, fruit, and chocolate, all nestled within a beautifully baked crust. Growing up, my mom’s version was filled with heaps more chocolate than fruit, just the way I loved it!
To keep the tradition alive, I’ve modified the recipe for individual servings, making it not only delicious but also fun to decorate with festive cookie cutters, creating cute Easter shapes on top!
Additions and Suggestions: Making Mini Cassata Cheesecakes
- For those who aren’t fans of cherries, consider using dried citrus peel, also known as citron fruit, which gives an authentic flavor to the traditional large cassata.
- Experiment with lemon extract and zest for a refreshing twist in the ricotta filling.
- Orange extract and zest can also be a delightful addition to brighten the batter.
- If you prefer to skip the fruits, use almond extract and fold in mini chocolate chips for a richer flavor.
- For an extra visual treat, swirl raspberry preserves on the top of each cheesecake before baking.
Shopping List for Making Easter Mini Cassata
- Filling Ingredients:
- 4 large eggs
- 1 pound (16 ounces) whole milk ricotta cheese
- 12 chopped maraschino cherries, blotted dry
- 1 small chocolate bar, chopped
- 1 teaspoon pure vanilla extract
- 2/3 cup granulated sugar
- Garnish:
- 1 egg, beaten for the top
- Crust Ingredients:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon ground cinnamon
- 3/4 cup whole milk
- 1 stick (1/4 pound) salted butter
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
Tools You Will Need to Make Mini Italian Cheesecakes
- Non-stick muffin tin (cupcake tin)
- Cookie cutters (bunny shapes or others for decorative fun)
- Pastry wheel or pizza cutter
- Rolling pin (plastic or wooden)
- Cutting board for rolling out dough
- Mixing bowls for filling
- Measuring cup and spoons for accuracy
Instructions
Step 1: Prepare the Dough
- In a large bowl, combine the flour, cinnamon, sugar, and baking powder. Add the butter, and with your hands or a pastry cutter, mix until crumbly.
- Gradually pour in the milk and mix until the dough forms a soft consistency. If necessary, add more flour to prevent sticking while rolling.
- Using a rolling pin, roll out the dough and cut out as many cookie-cutter shapes as needed, setting them aside for later.
- Spray the muffin tins generously with oil. Press the dough into the bottom of each cup, creating a small crust. Brush the tops with the beaten egg wash for a beautiful golden finish.
Step 2: Make the Ricotta Filling
- In a separate bowl, beat the eggs together with the sugar for about 3 minutes until well combined.
- Fold in the ricotta cheese, vanilla, chopped cherries, and chocolate pieces. Mix gently until fully incorporated.
- Spoon the mixture evenly into each cupcake-lined tin, leaving a little space at the top.
- If desired, place the prepared cookie shapes on top of the filling (if using a cookie cutter, they should be pre-baked slightly for about 5 minutes to prevent sinking).
- Bake in a preheated oven at 350°F (175°C) for 25 to 35 minutes, or until the tops are golden brown.
- Remove from the oven and allow to cool slightly before transferring them to a cooling rack.
Tips for Making Mini Cassata Cheesecakes
- Always use whole milk ricotta cheese; it’s a special treat!
- Don’t forget to preheat your oven before baking.
- Generously spray your muffin tins with non-stick spray to ensure easy removal.
- Avoid overworking the dough, or it might turn out tough.
- These mini cheesecakes freeze well; just cool them completely, then transfer them to a cookie tray and freeze until solid before storing in freezer bags.
- If using a cookie cutter on top, bake the base for about 5 minutes before placing it on top to ensure it doesn’t sink.
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