Orange Walnut Ricotta Cheesecake Cupcakes - Recipe

1 cup graham cracker crumbs
3 tbsp. margarine, melted
2 tbsp. honey
2 1/2 cups part-skim ricotta cheese
4 eggs
1 1/2 cups confectioners/icing sugar
1 tsp. orange extract
1/2 cup chopped walnuts
additional chopped walnuts and/or honey, if desired

Preheat the oven to 325F. In a food processor, combine the cracker crumbs, margarine and honey. Spoon 1 tablespoon of the mixture into each well of a muffin tin lined with baking cups. Press the mixture firmly into the bottom. Chill for 20-30 minutes (or until set).

In a large bowl, beat the ricotta with an electric mixer on low-medium speed until soft. Beat in the eggs, icing sugar and orange extract until well combined. Gently fold in the walnuts with a large spoon or spatula, until evenly dispersed. Spoon 1/4-1/3 cup of cheese mixture on top of graham crumbs. Bake for 25 minutes. Remove from oven and cool for 5 minutes. Remove mini cheesecakes from the pan and cool on a wire rack. Store in the fridge until ready to serve. Drizzle with a little honey and sprinkle a few chopped walnuts on top before serving, if desired.

Makes 12 mini cheesecakes