Ricotta Cheesecakes & Raisin Compote

Seriously, how good are desserts? A little bundle of love to enjoy after a meal, a sweet little treat to finish you off nicely. I’ve been playing around in the kitchen recently and I’m so excited to share my latest concoction with you.

These portion-controlled pieces are the perfect self-serve and the raisin compote ties the fresh orange flavour together so nicely. Australian Raisins are also full of natural goodness, rich in dietary fibre, iron and potassium. They’re a great way to naturally sweeten up any dessert or snack!

Mini Ricotta Cheesecakes


  • 170g (1 cup )Australian raisins 

  • 12 x plain circular biscuits (e.g. Butternut Snap Cookie, Granita etc) 

  • 300g fresh ricotta 

  • 250g cream cheese, at room temperature 

  • 3 tablespoons honey  

  • 3 eggs 

  • 2 teaspoons vanilla bean paste

  • 300g sour cream 

  • 1 orange, juiced and 2 teaspoons rind kept 



1. Preheat oven to 160C. Line 12 non-stick muffin pans with biscuit at bottom. Use an electric beater on low to beat the ricotta, cream cheese, sugar, eggs and 1 tsp vanilla in a bowl until just combined. Beat in sour cream and orange rind. 

2. Spoon among the lined pans. Bake for 30 minutes or until firm. Place in fridge for 2-3 hours to cool completely. Once cold, remove cheesecakes from pan gently.  

3. Meanwhile, simmer Australian raisins and orange juice in a small saucepan over low heat for 3-4 minutes. Transfer to a bowl and cool for 20 minutes. Stir in remaining vanilla. Cover and chill for 2-3 hours. 

4. Serve the cheesecakes topped with the raisin compote. 

Serves: 12

Prep Time: 15 min

Cook Time: 30 min

This recipe has been produced in collaboration with Dried Grapes Australia.