Gluten-Free Cherry Ricotta Cheesecake Pie 🍒😍🔥

Name: Gluten-Free Cherry Ricotta Cheesecake Pie 🍒😍🔥
Prep time: 20 min
Cook time: 55 min
Total time: 20 min
Yield: 4
Cuisine: American
Ingredients: 15 oz whole milk ricotta; 1 piece egg; 0.5 cup plain whole milk yogurt; 1 cup frozen or fresh cherries (pitted); 1 cup rice flour; 3.5 tbsp monk fruit powder or cane sugar; 1 tsp almond extract; 0.5 tsp vanilla extract; 0.25 tsp salt

20 mins prepServes 4

I’m SO excited to share my new ricotta pie cheesecake recipe! This flavor is everything and you are going to LOVE IT! It screams summer—so enjoyable! 🍒 I recommend following the recipe in detail, not subbing or skipping the ingredients! Use whole milk ricotta and yogurt for the best texture.

4 servings

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Instructions

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk the egg.
3. Add monk fruit powder, almond extract, and vanilla extract, and mix well. If using cane sugar, make sure it dissolves. Add in ricotta, yogurt, flour then mix well.
4. Grease a baking pan with avocado oil. Pour the mixture into the pan and top with cherries. Gently press the cherries so they’re half sunk into the batter. (You can use parchment paper for baking; just make sure to grease it.)
5. Bake for 50-60 minutes until golden brown. (Keep an eye on it.) Let cool and enjoy!
6. You don’t need to reheat it—it’s great the next day after it’s been chilled in the fridge overnight.

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Gluten-Free Cherry Ricotta Cheesecake Pie 🍒😍🔥

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Instructions

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