Gluten-Free Cherry Ricotta Cheesecake Pie

Name: Gluten-Free Cherry Ricotta Cheesecake Pie
Prep time: 15 min
Cook time: 55 min
Total time: 15 min
Yield: 8
Ingredients: 15 oz whole milk ricotta; 1 piece egg; 0.5 cup whole milk yogurt; 1 cup frozen or fresh pitted cherries; 1 cup rice flour (or regular flour); 3.5 tbsp monk fruit or cane sugar; 1 tsp almond extract; 0.5 tsp vanilla extract; 0.25 tsp salt

15 mins prepServes 8

This dreamy summer pie has the perfect balance of creamy, tangy, and sweet. It’s light, packed with protein, and so easy to make. Almond extract is the secret flavor booster—don’t skip it!

8 servings

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Instructions

Preheat oven to 350°F. Whisk egg, sweetener, extracts, ricotta, and yogurt. Stir in flour and salt. Pour into a greased baking pan. Top with cherries and gently press them into the batter. Bake 50–60 mins until golden. Chill overnight—best served cold!

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Gluten-Free Cherry Ricotta Cheesecake Pie

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