desserts sardinian

Mini Cheesecakes with Ricotta and Mirto

Sardinian-style mini cheesecakes layered with Savoiardi di Fonni, sheep's ricotta cream, and a mirto gel.

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Prep 30 min
Cook 5 min
Total 2h 35m
Servings 6
Difficulty Medium

Ingredients

Base

Ricotta cream

Mirto gel

Finish

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Instructions

  1. Crush the savoiardi into fine crumbs. Mix them with the melted butter until the crumbs are evenly damp.

  2. Divide the crumbs between 6 small glasses, using about 2 tablespoons per glass. Press the base firmly and chill while you make the cream.

  3. Work the ricotta with the powdered sugar and vanilla until smooth. Fold in the whipped cream gently so the mixture stays light.

  4. Spoon the ricotta cream over the biscuit bases, level the tops, and return the glasses to the refrigerator.

  5. Warm the mirto with the sugar and lemon zest just until the sugar dissolves. Soak the gelatin in cold water, squeeze it dry, then stir it into the warm mirto.

  6. Pour the mirto gel over the ricotta cream. For a marbled effect, drag a toothpick lightly through the top while the gel is still warm.

  7. Chill for at least 2 hours, until the top is set. Garnish with mint just before serving.

Storage & Meal Prep

Keep covered in the refrigerator and serve within 2 days. Add the mint garnish only when serving.

Variations

  • Clear Mirto Layer: Let the mirto gel cool until just warm before pouring if you want a clean layer instead of a marbled top.
  • Less Sweet Cream: Reduce the powdered sugar in the ricotta cream to 150 g if your mirto is already very sweet.
  • One Large Dish: The same mixture can be layered in a small glass dish, but individual glasses set more neatly.

FAQ

Is this a traditional Sardinian dessert?

No. It is a modern Sardinian-style dessert that uses Sardinian ingredients: sheep's ricotta, Savoiardi di Fonni, and mirto.

Can I make it without gelatin?

You can serve the mirto as a syrup instead of a set gel, but the top will not hold as a clean layer.

Can I use cow's milk ricotta?

Yes, but sheep's ricotta gives the dessert the firmer texture and stronger Sardinian character.

Interactive Nutrition Map

6 Servings

Customize Ingredients

Dairy
Sheep's Milk Ricotta
500 g
Heavy Cream
250 g
Grains & Bread
Ladyfingers / Savoiardi
200 g
Oils & Fats
Butter (Unsalted)
80 g
Herbs & Spices
Vanilla Extract
4 g
Lemon Zest
2 g
Sweeteners
Powdered Sugar
200 g
White Sugar
100 g
Liquids
Mirto Liqueur
25000 g

Per Serving

11226kcalCalories
13gProtein
1342gCarbs
43gFat
1gFiber
Sodium
227mg10% DV
Potassium
1016mg22% DV
Calcium
280mg22% DV
Iron
5.3mg29% DV
Magnesium
103mg25% DV
Vitamin C
0.3mg0% DV
Vitamin A
382µg42% DV
Vitamin K
2.4µg2% DV
Folate
24µg6% DV
Ladyfingers / Savoiardi
Butter (Unsalted)
Sheep's Milk Ricotta
Powdered Sugar
Heavy Cream
Vanilla Extract
Mirto Liqueur
White Sugar
Lemon Zest
* Nutrition is an estimate; actual values vary by ingredient brands and cooking methods. Percent Daily Values are based on a 2,000 calorie diet.

The Story Behind This Dish

In Sardinia, Mini Cheesecakes with Ricotta and Mirto belongs on the Sardinian home table. I build it around savoiardi di fonni or ladyfingers, unsalted butter, and sheep’s milk ricotta.

I crush the savoiardi into fine crumbs. I mix them with the melted butter until the crumbs are evenly damp. I divide the crumbs between 6 small glasses, using about 2 tablespoons per glass. I press the base firmly and chill while you make the cream.

I pour the mirto gel over the ricotta cream. I for a marbled effect, drag a toothpick lightly through the top while the gel is still warm. I chill for at least 2 hours, until the top is set. I garnish with mint just before serving.

Part of: The Sardinian Kitchen

Related: Sardinian Ingredients Guide | Sardinian Table: Real Meals