Bread Cups with Ricotta-Berry Filling and Whipped Cream

These Bread Cups with Ricotta-Berry Filling and Whipped Cream are a delightful little treat that’s light, creamy, and full of summer flavor.

The combination of tangy ricotta, juicy berries, and fluffy whipped cream makes each bite feel indulgent – yet this recipe is refreshingly light and easy to put together.

Perfect as a summer dessert, sweet snack, or party finger food, these cups look beautiful on a platter and are made with wholesome ingredients. The wholemeal bread base adds a touch of rustic charm while keeping the dish a little more nourishing than your average dessert.

What You’ll Need

This recipe is made from three simple components:

• Wholemeal bread slices form the base, pressed into muffin tins to make edible cups.
• A ricotta-berry filling, flavored with vanilla and lightly sweetened.
• A final touch of whipped cream and fresh berries for garnish.

All you need beyond that is a rolling pin, a muffin tin, and a little time to assemble.

How to Make Bread Cups with Ricotta-Berry Filling and Whipped Cream

Start by preparing the bread cups. Cut the crusts off your wholemeal bread slices, then use a rolling pin to flatten each slice – roll both lengthwise and widthwise until the bread is thin and pliable.

Press each slice into a muffin tin cavity to form a cup shape, gently smoothing the sides so they hold. Brush the tops lightly with oil to help them toast up golden in the oven. Bake until the bread is crisp and starting to turn golden brown, about 5 minutes on grill, then let them cool fully before filling.

While the cups are cooling, make the ricotta filling. In a bowl, mix ricotta, Greek yogurt, a small drizzle of honey, and a splash of vanilla paste or extract. You can also add a little sweetener if you’d like it sweeter – just whisk everything together until smooth and creamy.

Next, prepare a small batch of whipped cream. Whip cold cream with a touch of sweetener or sugar until soft peaks form. Keep it chilled while you assemble everything.

To build the cups, spoon a bit of the ricotta mixture into each cooled bread cup. Top with a few chopped fresh berries – choose strawberries, raspberries, or blueberries depending on what you have. Then, dollop a small spoonful of whipped cream on top and garnish with a thin strawberry slice for an elegant finishing touch.

Why You’ll Love This Recipe

• Light & Creamy – Ricotta and whipped cream keep things airy and satisfying without being too heavy.
• Healthy-ish – Made with wholemeal bread and natural dairy, it’s a more wholesome treat.
• Visually Impressive – The layers and fresh berries make these cups perfect for entertaining.
• Quick to Prepare – No complicated techniques or ingredients.
• Customizable – Use any berries you love or add herbs like mint for an extra twist.

These little cups are ideal for brunch tables, summer picnics, or just a sweet bite when you want something light but satisfying.

Tips for Success

• Use soft wholemeal bread that flattens easily without cracking.
• Roll evenly to make shaping the cups easier and prevent tearing.
• Don’t overbake – you want the cups crisp but not too brittle.
• Cool completely before filling to keep the cream firm and the cups crisp.
• Garnish right before serving for the freshest look and best texture.

📌 Bread Cups with Ricotta-Berry Filling and Whipped Cream (Recipe Card)

Ingredients:

Bread Cups

• 4 slices of wholemeal bread
• Oil for brushing

Ricotta Filling

• 1/4 cup ricotta cheese
• 2 tablespoons Greek yogurt
• 2 teaspoons honey
• 2-3 teaspoons sweetener (optional)
• 1/4 teaspoon vanilla extract or a small dash of vanilla paste

Whipped Cream

• 3 tablespoons heavy whipping cream
• 1 tablespoon sweetener or sugar

For Topping

• Chopped fresh berries
• Strawberry slices for garnish

Equipment:

• Rolling pin
• Muffin tin
• Mixing bowl
• Whisk or electric mixer

Instructions:

1. Cut crusts off bread, flatten each slice with a rolling pin, then press into muffin tin to form cups.
2. Brush with oil and bake until golden (about 5 minutes on grill). Let cool.
3. Mix ricotta, yogurt, honey, vanilla, and sweetener (if using) until smooth.
4. Whip the cream with sweetener or sugar until soft peaks form.
5. Add one spoon of ricotta filling into each bread cup and flatten.
6. Fill the rest of the cups with chopped berries.
7. Finish with a dollop of whipped cream and a strawberry slice. Serve fresh.