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  • Prep
    20 min
  • Total
    40 min
  • Servings
    20 mini cakes

Mini Ricotta & Strawberry Cakes


For the Crust

  • ½ cup (125 mL) Graham cracker crumbs 
  • ½ cup (125 mL) ground pecans
  • 2 tbsp (30 mL) granulated sugar
  • 3 tbsp (45 mL) semi-salted butter, melted 

For the Ricotta Filling

  • 2 eggs
  • ½ cup (125 mL) sugar
  • 1 300 g (10.5 oz) container of Saputo Ricotta Fiorella cheese
  • Zest and juice from ½ lemon 
  • 1 tsp (5 mL) vanilla extract
  • 2 tsp (10 mL) all-purpose flour

For the Strawberries

  • 1 cup (250 mL) fresh strawberries, diced
  • 4 large fresh basil leaves, minced
  • 2 tbsp (30 mL) granulated sugar


  1. Preheat the oven to 350°F. Line the cups of a mini-muffin pan with paper liners.

For the Crust

  1. In a bowl, combine the Graham cracker crumbs, ground pecans, and sugar. Add the melted butter and mix with a fork to distribute. Press a generous teaspoonful of the mixture into the bottom of each mini-muffin cup. Set aside.

For the Ricotta Filling

  1. In a large bowl, whisk together the eggs and sugar until the mixture is pale and creamy. At low speed, mix in the Saputo Ricotta Fiorella cheese, lemon zest and juice, and vanilla extract. Sprinkle the flour over and mix until well incorporated.
  2. Divide the Ricotta mixture between the mini-muffin cups, leaving a half-centimeter space at the top of each cup. Bake for about 20 minutes, until the edge of the cakes is set but the centers still seem slightly moist. Let cool completely.

For the Strawberries

  1. Thirty to 60 minutes before serving, mix the diced strawberries, minced basil, and sugar together in a small bowl. Let rest at room temperature.

To Serve

  1. Drain the macerated strawberries (keep the syrup to use in a smoothie or a cocktail). Top each mini Ricotta cake with a spoonful of the strawberries and serve immediately.