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    Home > Recipe Index > Gluten free > Cherries in Port with Sweet Ricotta (easy cheesecake bowls!)

    Cherries in Port with Sweet Ricotta (easy cheesecake bowls!)

    Published: Dec 19, 2018 · Modified: Jan 28, 2022 by Nicki Sizemore · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Cherries in port with fresh ricotta cheese in bowl
    Cherries in port with fresh ricotta cheese in bowl

    I could eat these cherries in port over sweet ricotta every single day. It's a cheesecake-like trifle that takes only minutes to make. This is a dessert that's incredibly elegant but insanely simple. In other words, it's my FAVORITE back-pocket dessert! (Video below)

    Overhead shot of hand holding a spoon, taking a bite of sweet ricotta with port-braised cherries.

    How to make cherries in port

    These cherries in port are a cinch to whip up and can even be made a few days in advance (in fact, they get even more delicious with time).

    • Simmer ruby port with a vanilla bean until it's reduced and slightly syrupy.
    • Add frozen, pitted cherries (you could use fresh cherries in season) and cook them until they're warmed through. Done! Once cool, they're ready to serve.
    Process shot showing cherries simmering in a pot with port.

    How to make sweet ricotta

    For a dessert that tastes like cheesecake but that's far easier and healthier, spoon the cherries and port sauce over sweet ricotta. Sweet ricotta is a cinch to make, but it's important to use the best quality ricotta you can find (see the Tips below).

    • Mix fresh ricotta with almond extract and a splash of milk. Stir until smooth (you can add as much or as little milk as you like, depending on the thickness you desire).
    • Stir in sugar to taste. I find that really good ricotta often doesn't need any sugar at all!
    Close-up side view of a bowl of sweet ricotta and cherries.

    Sweet ricotta cheesecake bowls

    Finish the dessert with a sprinkle of sliced almonds for flavor and crunch.  The result tastes like a sumptuous cheesecake in a glass, but with only one-twentieth of the work (and one-twentieth of the sugar!).

    How else to serve cherries in port

    • Spoon them over vanilla ice cream with whipped cream, almonds and shaved chocolate for a sundae that will KNOCK YOUR SOCKS OFF.
    • Pile them over pound cake or pancakes.
    • Serve them over plain Greek yogurt with almonds. 
    Overhead close up of a bowl of sweet ricotta topped with cherries in port and almonds.

    Tips for this recipe:

    • Be sure to buy ruby port, not tawny. Ruby port is younger and has spent less time in the cask, giving it a fruitier, sweeter flavor that pairs perfectly with the cherries.
    • The cherries in port are also delicious over ice cream, yogurt, pound cake or even pancakes and waffles!
    • You'll want to use the best quality ricotta you can find for the sweet ricotta—the ingredient list should contain only milk and/or whey, salt and vinegar (no stabilizers or gums). You can find the ultra good stuff (which you will want to eat with a spoon!) at Italian markets and specialty cheese stores, but some solid supermarket brands include Organic Valley, Calabro and Biazzo. It should taste sweet and creamy.
    • Good quality ricotta is often naturally sweet, but if you feel it needs some sugar, go for it! I find that a teaspoon or two usually does the trick.
    • I prefer to serve this dessert in glass bowls so that you can see the layers. I used these bowls, but small glasses or even mason jars would be cute.

    *This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!

    Other ways to use fresh ricotta:

    • Cherry Ricotta Cake
    • Whipped Ricotta Crostini
    • Lamb Ragu with Fresh Ricotta & Mint

    Other easy desserts to try:

    • One Bowl Chocolate Almond Cake
    • No-Bake Creamy Lemon Pie
    • Gluten Free Gingerbread Cake
    • Flourless Chocolate Crackle Cakes
    • Healthy Banana Cake

    Watch the video!

    Stay connected

    I'd love to answer any of your questions and see what you're cooking!! Don't forget to rate this recipe and leave a comment below. Follow along on Instagram, Facebook, YouTube & Pinterest, and be sure to tag @fromscratchfast so that I can share your creations!

    Get the recipe!

    Cherries in port over fresh ricotta
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    Cherries in Port with Sweet Ricotta and Almonds

    This dessert tastes like cheesecake in a bowl, but with only one-twentieth of the effort of a regular cheesecake! Reduced vanilla-infused port (be sure to use ruby port, not tawny) creates a gorgeous sauce for frozen cherries. The cherries and sauce get served over fresh ricotta cheese. Use the best quality ricotta you can find—the ingredient list should contain only milk and/or whey, salt and vinegar (no stabilizers or gums). You can find the ultra good stuff (which you will want to eat with a spoon!) at Italian markets and specialty cheese stores, but some solid supermarket brands include Organic Valley, Calabro and Biazzo. If the ricotta is quite thick, feel free to stir in milk until creamy. Also, many high quality ricottas are naturally sweet, but feel free to sweeten the ricotta with sugar if you prefer. The cherries in port are also delicious over ice cream, yogurt or pancakes!
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Course: Dessert
    Cuisine: American
    Keyword: cheesecake trifle recipe, cherry recipes, easy cherry desserts, sweet ricotta
    Servings: 4 people
    Author: Nicki Sizemore

    Ingredients

    • 2 cups ruby port
    • ½ vanilla bean
    • 1 10- oz bag frozen pitted cherries, thawed (or 1 ½ cups fresh, pitted cherries)
    • 2 cups fresh ricotta
    • ⅛ teaspoon almond extract
    • Natural cane or powdered sugar, to taste (optional)
    • Milk (optional)
    • 2-3 tablespoons sliced almonds, lightly toasted

    Instructions

    • Pour the port into a medium saucepan. Cut the vanilla bean in half lengthwise. Scrape out the seeds using the back of a small knife. Add the vanilla beans and the vanilla pod to the port. Bring to a boil. Reduce to a simmer and cook, uncovered, until the liquid lightly coats a spoon, about 20-25 minutes. Stir in the cherries and cook 1-2 minutes. Remove from heat and let cool. Do Ahead: The cherries in port can be refrigerated for up to 4 days.
    • Whisk the ricotta with the almond extract. Add a bit of sugar to taste if you wish (I prefer it very lightly sweetened if at all, but it will depend on the quality of ricotta you use). If your ricotta is quite thick, thin it with a splash or two of milk until creamy.
    • Divide the ricotta into 4 bowls. Spoon the cherries and port over top. Garnish with sliced almonds, and serve!

    Notes

    Do Ahead: The cherries in port can be refrigerated for up to 4 days.
    Tips:
    • Be sure to buy ruby port, not tawny. Ruby port is younger and has spent less time in the cask, giving it a fruitier, sweeter flavor that pairs perfectly with the cherries.
    • If you choose sweeten the ricotta, a teaspoon or two of sugar usually does the trick.
    • I prefer to serve this dessert in glass bowls so that you can see the layers. I used these bowls, but small glasses or even mason jars would be cute.
    • Try this Cherry & Ricotta Cake!

    More Gluten free

    • Baked Butternut Squash Pasta Recipe with Ricotta & Sage
    • Easy Sausage Baked Pasta with Ricotta (One Skillet!)
    • Healthy Gluten Free Apple Honey Cake (Paleo!)
    • Gluten Free Pie Recipes (+ New Class!)

    Reader Interactions

    Comments

    1. Jenny Spencer says

      November 23, 2020 at 4:01 pm

      Hey Nicki!

      What ricotta cheese do you use?

      Happy Thanksgiving from our family to yours!

      -Raine

      Reply
      • Nicki Sizemore says

        November 23, 2020 at 8:21 pm

        Hi Raine! If you're using a grocery store brand, I recommend Calabro or Organic Valley. If you're able to get to a specialty store then go for an Italian or locally made ricotta. The Italian Ricottas are often packaged in overflowing tins that are wrapped in plastic. Just be sure to buy a whole milk version. I hope you enjoy, and Happy Thanksgiving!!

        Reply

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    Meet Nicki

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    Welcome! I’m Nicki Sizemore, a trained chef, recipe developer and cookbook author. My mission is to help you make wholesome & delicious food from scratch without spending hours in the kitchen. All of my recipes are naturally gluten-free.

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