Cake, Cheesecake, No-Bake & More

PRESENTATION

Today we want to surprise you with a delicious dessert, made without cooking, perfect for the summer: no-bake ricotta cake, fresh and aromatic, it is perfect to be enjoyed also as a delicious snack. You will not resist the crunchy base of puffed rice and dark chocolate and you will be literally conquered by the creaminess of the vanilla-flavored ricotta, softened by the freshness of the nectarines that give a pleasant fruity note. To prepare the no-bake ricotta cake you will not need either an oven or a mixer, an easy and simple cold preparation, perfect to make even on holiday, perhaps for a birthday or a special dinner: any event is a good reason to try this delight!

How to prepare No-bake ricotta cake

To prepare the no-bake ricotta cake, start from the base. Finely chop the dark chocolate with a knife and place it in a bowl suitable for microwave cooking . Melt the chocolate in the microwave at maximum power for a few seconds, then remove the bowl and mix the chocolate with a spoon. Put it back in the microwave, heat for a few more seconds at maximum power and then mix it again. Repeat this operation until the chocolate has melted completely . Heat the puffed rice in the microwave at maximum power for about 30 seconds, this way there will be no thermal shock once the two ingredients are combined. If you do not have a microwave, you can melt the chocolate in a bain-marie and heat the puffed rice in the oven (or in a pan over very low heat), by distributing it on a baking tray lined with parchment paper. In a bowl pour the hot puffed rice, then add the melted chocolate

stir to mix the ingredients well . Transfer the mixture obtained in a rectangular tart mold (possibly with removable bottom), distribute the puffed rice mixture evenly throughout the mold , and finally press it with the back of the spoon in order to compact it at best . Once the base is made, place it in the refrigerator to harden for about 1 hour.

In the meantime, prepare the cream: sift the ricotta through a sieve to make it finer , then add the icing sugar and finally cut the vanilla pod lengthwise and with a small knife extract the seeds to flavor the cream

Mix the cream with a spatula to make it homogeneous , resume the mold with the now firm base , fill it with half of the ricotta cream, distribute it over the entire surface and compact it with the back of the spoon

Pour the remaining half of the cream into a pasty bag with a drop nozzle and distribute the filling on the central part of the cake creating a wavy pattern . Now wash the peaches and slice them finely, keeping the peel .

Garnish the cake by distributing the peach slices on both sides . Finally, add a touch of color by adding the bunches of currant and fresh mint leaves . Your no-bake ricotta cake is ready to be enjoyed!

Storage

The no-bake ricotta cake can be kept in the refrigerator for 2-3 days at the most. Freezing is not recommended.

Tips

To garnish the no-bake ricotta cake you can use other seasonal fruit as you like, such as strawberries or apricots. If you want to obtain a filling with a more delicate taste and a softer texture, you can make the cream with 300 g of ricotta and 100 g of whipped cream. Also instead of the vanilla bean you can use orange, lemon or lime zest.

If you do not have a mold with a removable bottom, you can use a normal rectangular mold of the same size and line it with parchment paper, in this way it will be easier to unmold the cake. Alternatively, you can make a round ricotta cake using a 22 cm diameter cake pan with the same doses.

Jump to Recipe

Cannoli Dip is an easy no bake dessert recipe made with ricotta cheese, cream cheese, confectioner’s sugar and loaded with mini semi sweet chocolate chips.

Cannoli Dip is a cold dessert dip perfect for serving with a variety of fruits and cookies.

This creamy dip has all the flavours of cannoli filling.

This dip recipe takes about ten minutes of prep time and an hour to chill in the refrigerator before serving.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this cannoli dip, I started by dumping some ricotta cheese into a mixing bowl.

I added some softened cream cheese to the bowl.

I used an electric mixer to cream them together until fully combined.

Then I added some confectioner’s sugar and vanilla extract to the bowl.

I continued mixing with the electric mixer until smooth.

Then I added some mini semi sweet chocolate chips to the bowl.

I stirred the chocolate chips into the dip.

Then I covered the bowl and placed it in the refrigerator to chill for an hour.

After an hour I transferred the cannoli dip to a serving bowl.

I served my cannoli dip with fresh strawberries, graham crackers, broken up waffle cone pieces and ginger snap cookies.

This sweet dip is the perfect party treat.

If you are looking for an easy dessert dip recipe, then you need to try this Cannoli Dip!

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Cannoli Dip:

• 2 cups ricotta cheese
• 8 oz cream cheese, softened
• 2 cups confectioner’s sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups mini semi sweet chocolate chips

How to Make This Cannoli Dip:

• Dump the ricotta cheese and softened cream cheese into a mixing bowl.
• Use an electric mixer to cream the ingredients together.
• Add the confectioner’s sugar and vanilla extract to bowl.
• Continue mixing with the electric mixer until fully combined.
• Add the mini chocolate chips to the bowl.
• Stir the chocolate chips into the dip.
• Cover the bowl and place the dip in the refrigerator to chill for at least an hour.
• Transfer the dip to a serving bowl.
• Serve with your favourite fruits and cookies.

Ingredients

• 2 cups ricotta cheese
• 8 oz cream cheese, softened
• 2 cups confectioner’s sugar
• 2 teaspoons vanilla extract
• 1 1/2 cups mini semi sweet chocolate chips

Instructions

• Dump the ricotta cheese and softened cream cheese into a mixing bowl.
• Use an electric mixer to cream the ingredients together.
• Add the confectioner’s sugar and vanilla extract to bowl.
• Continue mixing with the electric mixer until fully combined.
• Add the mini chocolate chips to the bowl.
• Stir the chocolate chips into the dip.
• Cover the bowl and place the dip in the refrigerator to chill for at least an hour.
• Transfer the dip to a serving bowl.
• Serve with your favourite fruits and cookies.
• Enjoy!

Yield

1Amount Per Serving: 20g 12g 0g 6g

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Wondering how to use up that container of ricotta cheese that’s in the fridge? Here are 30+ amazingly delicious ricotta desserts to try out!

Wondering how to use up that container of leftover ricotta cheese that’s in the fridge?

It’s easy! Ricotta, a creamy Italian cheese, is such a versatile ingredient that can be used in a variety of dishes. It’s especially delicious in desserts!

Here are 30+ of the best ricotta desert recipes. So you no longer have to ask the question – “What can I use ricotta cheese for?”

PS – Seeking something savory? Here’s 25+ more recipes that use ricotta cheese.

Coffee Mousse is a decadent, airy dessert flavored with coffee & cocoa. Made with whipped cream & ricotta cheese to make it creamy without gelatin.

Get the RECIPE

This Strawberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density and the strawberries make the flavor pop. It’s almost like a combination between a cake and a cheesecake.

Ricotta Mousse can be made in just 10-minutes with 4 simple ingredients. This no-bake, make-ahead raspberry mousse is a creamy, decadent and delicious.

This Blackberry Ricotta Cake is the most delicious Italian-inspired dessert. The rich ricotta provides the cake with perfect moisture and density and the blackberries make the flavor pop. It’s like the best combination of cake and cheesecake.

A ricotta cheesecake with an Italian twist, with lemon and orange zest, and a dark chocolate spread, inspired by Via Carota ricotta cake.

Get the RECIPE from Juls’ Kitchen

A combination of chocolate marble cake and cheesecake with a creamy chocolate topping, this Italian Chocolate Cake is an absolute must try.

Get the RECIPE from Cakescottage

This whipped lemon ricotta cheesecake is rich and luscious and takes so little effort to make. This unique cheesecake is light, creamy, airy, a touch buttery, lightly sweetened, and perfectly hinted with fresh lemon and vanilla. The best part? There’s no fancy water bath required!

Get the RECIPE from Half Baked Harvest

Celebrate blueberry season with this rich, fluffy, and moist Blueberry Ricotta Pound Cake with sweet cream cheese icing on top!

Get the RECIPE from Emily Laurae

Ricotta Crumb Bars. The super tender crust just melts in your mouth and the cheesecake-like center is much more delicate and soft than a traditional cheesecake made with cream cheese. The crumb topping gives these simple treats a “bakery” finishing touch.

Get the RECIPE from Olga’s Flavor Factory

Silky smooth and bursting with flavor, this Orange Ricotta Cheesecake is a total showstopper!!! Top with orange infused cranberry sauce for the ultimate holiday dessert! Bonus: this can be made ahead of time and frozen for up to two months.

Get the RECIPE from Baker by Nature

This creamy ricotta-mascarpone mousse recipe is as light as air and pairs perfectly with fresh strawberries marinated in balsamic vinegar. Plus, it’s ready in mere minutes.

Get the RECIPE from Simply Recipes

This easy chocolate chip cannoli dip is made with ricotta, cream cheese, powdered sugar, and vanilla, then served with broken waffle cones for dipping.

Get the RECIPE from Homemade Hooplah

Ricotta Toast finished with fresh berries, coconut flakes, and honey. It’s a deliciously sweet & creamy breakfast or quick snack.

Lemon Ricotta Pound Cake. A totally addicting and delicious lemon pound cake topped with an almond glaze. It is so moist and bursting with bright fresh lemon flavor.

Get the RECIPE from Kristine’s Kitchen

When it comes to the perfect, delicious and flavorful yet easy cake recipe this Strawberry Ricotta Cake is high on the list of must make delicious dessert recipes.

Get the RECIPE from Tornadough Ali

Pastiera Napoletana is a traditional Easter dessert of pie crust filled with a citrusy combination of ricotta, grano cotto, citron, and orange zest topped with a golden crust and powdered sugar.

Get the RECIPE from Sip and Feast

A creamy ricotta filling with a hint of lemon and almond is baked inside of a sweet Italian pie pastry. Typically served on Easter, but not exclusively, this Ricotta Pie is the star of the show at any meal.

Get the RECIPE from Everyday Pie

Make-Ahead Lemon Ricotta Cheesecake. Made with both ricotta and mascarpone, lemon juice and zest, this lemon-ricotta cheesecake is a crowd pleaser and can be made a day in advance.

Get the RECIPE from Alexandra’s Kitchen

🕕 How to Make Ahead and Store

Many of these ricotta desserts can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.

ℹ️ Ricotta FAQs

Once opened, that tub of ricotta cheese should be consumed within 3 to 5 days.

Can you Freeze Ricotta Cheese?

You can freeze ricotta cheese, however, the texture will change once frozen. Frozen ricotta is best in recipes where it is baked, like in this Cheese Manicotti or Ricotta Cake.

✔️ More Ingredient Guides

• whole milk ricotta cheese
• strong brewed coffee

Garnish

• Purée ricotta, cocoa powder and coffee in a blender until smooth. Transfer to a large bowl; set aside.
• In a separate bowl, using an electric mixer, beat the cream until thick. Add the powdered sugar and continue to beat until the cream holds stiff peaks.
• Fold in cream into the ricotta mixture in 3 stages. Spoon the mousse into serving bowls and refrigerate for 1 hour.
• Garnish with chocolate shavings and mint and serve.

No-Bake Lemon and Ricotta Cheesecake Bars Recipe

Lemon cheesecake is a classic of kitchens around the world, loved for its light melting texture and lemony flavor. If you thought it could not get better, then take a look at this easy lemon and ricotta cheesecake bar recipe. The cheesecake becomes even lighter if you can believe that is possible, with the addition of creamy ricotta cheese alongside the creamed cheese. The no-bake cake is then chilled down, sliced and then coated in luscious, silky lemon curd for even more of a lemon hit.

Want to make this ahead of time? No problem. Merely freeze before decorating and thaw when you are ready to serve, and away you go. How good is that?

The lemon bars will also keep for two to three days in an airtight box in the refrigerator. Do not drizzle with the lemon curd until you are ready to serve them or the curd will melt into the bar; they will still taste amazing but not look as pretty.

For the Crust:

• (1/2 cup) , melted
• graham cracker crumbs, from 7 rectangles

For the Filling:

• , drained
• , or agave nectar
• pure vanilla extract
• , warmed slightly

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

• Gather the ingredients.
• Lightly grease a 9-inch square, loose-bottomed baking tin.
• Melt butter in a small saucepan and stir in sugar. Then add cracker crumbs and stir to combine all ingredients thoroughly.
• Press mixture firmly into base of tin, using a glass or even the heel of your hand.
• In a stand mixer, or with a hand whisk, beat cream cheese into ricotta until smooth. Add honey or agave nectar, lemon zest, and vanilla and stir well. Take care not to over beat mixture or it will be too airy and may collapse.
• Spread over chilled crust and chill for a minimum of 2 hours, preferably overnight, until firm.
• Remove cheesecake from tin onto a cutting board. Take a sharp knife and briefly dip into hot water, then cut cheesecake into even-sized bars.
• Put warm lemon curd into a piping bag and drizzle over bars.

Alternative Flavors of the Lemon Bars

The lemon with the cheese is a classic combination, but that does not mean you cannot experiment with other combos. Replace the lemon with lime and decorate with grated coconut for a genuinely tropical taste.

Drizzle the bars with melted chocolate or, for a more unusual combination, leave out the lemon and try a drizzle of caramel sauce and a few flakes of sea salt.

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Is there anything more delicious than a delicious ricotta dessert?

Ricotta cheese adds a light, creamy texture to cakes, cheesecakes, cookies, and other sweet treats. It also pairs beautifully with fruit, chocolate, and other classic flavor combinations.

And best of all, there are recipes to suit every skill level, from no-bake desserts to elegant cakes.

Whether you’re looking for an easy weeknight treat or a special occasion dessert, there’s a ricotta recipe that’s perfect for you. Here are 30+ delicious ricotta dessert recipes to get you started.

Ricotta Cakes

There’s nothing quite like a freshly baked cake, and ricotta cake is a delicious option for any occasion. From classic cannoli cake to lemon blueberry cake, there’s a recipe here to suit every taste.

Cannoli Cake

This cannoli cake is so moist it almost melts in your mouth. It is also topped off with a decadent cannoli cream frosting. This easy recipe tastes like my favorite Italian dessert in cake form.

Easy Lemon Blueberry Ricotta Cake

Lightly sweet and wonderfully moist, this flavorful and Easy Lemon Blueberry Ricotta Cake is an easy berry dessert you are going to love

Ricotta Lemon Loaf Cake

This lemon ricotta loaf cake Is moist and dense, and yet light and tangy with a subtle but delicious lemon flavor. it’s lowish in sugar and contains olive oil, which complements the lemon flavor really well. The best part? You need just 6 main ingredients to make it!

Lemon Ricotta Cake

This Lemon Ricotta Cake makes the perfect light dessert or afternoon tea cake. The one-bowl Ricotta Cake with Lemon has such a light and fluffy texture – it’s like biting into a cloud!

Raspberry Ricotta Cake with Almonds

Raspberry Ricotta Cake with Almonds is moist, fluffy and super easy to make!  It’s perfect for dessert in the evening or with coffee in the morning!

Baked Ricotta Desserts

Baked ricotta desserts are a delicious way to enjoy this versatile ingredient. Best of all, they can all be easily made in advance, so you can enjoy them stress-free. So, preheat your oven and get ready to enjoy one (or all) of these baked ricotta desserts.

Fresh Fig and Ricotta Dessert Tart

Fresh Fig and Ricotta Dessert Tart is delicious and easy use of fresh seasonal figs. Crispy puff pastry, topped with sweetened ricotta, fresh figs and rosemary make this is a dessert perfect for the summer to fall transition.

Creamy Sicilian Ricotta Pie

This easy Sicilian Ricotta pie with a hint of lemon is one of the creamiest, most delicious Pie you will ever make! Wonderful shortcrust pie dough (Pasta Frolla) filled with creamy ricotta flavored with lemon zest makes this Pie wonderfully silky, creamy custard-like, also well balanced in sweetness.

Cannoli Cupcakes

What’s better than a cannoli? Cannoli cupcakes topped with whipped ricotta frosting and topped with a mini homemade cannoli!

Pumpkin Cannoli Cookie Cups

Pumpkin Cannoli Cookie Cups. Little bites of creamy pumpkin love in chewy gingersnap cookie cups are so tasty and completely adorbs!

Pastiera Italian Dessert Pie

Pastiera is a much loved Italian dessert pie made with ricotta, wheat berries and candied fruits scented with the fragrance of orange blossom!

Ricotta Cheesecake Desserts

There’s nothing quite like a homemade ricotta cheesecake. Rich, creamy, and packed with flavor, this classic Italian dessert is the perfect way to end a meal. And while there are many different ways to make a ricotta cheesecake, here are a few recipes you’ll definitely want to try.

3-Ingredient Ricotta Cheesecake

This magic Italian ricotta cheesecake is similar to the classic cheesecake, it’s light and soft and calls for just 3 ingredients.

Baked Lemon Ricotta Cheesecake

This Baked Lemon Ricotta Cheesecake is super creamy, light, fluffy and packed with flavors – you would never guess it’s a baked cheesecake! It is a crowd-pleasing dessert the whole family will love.

Cannoli Cheesecake

This cannoli cheesecake features a rich base made with ricotta and mascarpone. Then it is topped off with plenty of chocolate chips. It tastes like your favorite Italian bakery treat in cheesecake form!

No-Bake Ricotta Desserts

These no-bake ricotta dessert recipes are perfect for when you want to enjoy a delicious sweet treat without spending hours in the kitchen. These no-bake recipes are quick and easy to prepare, and best of all, they’re absolutely delicious.

Homemade Cannoli Recipe

Traditional homemade cannoli with deep fried shells and a smooth ricotta filling. It’s like having an Italian bakery right in your own kitchen!

Tiramisu Icebox Cake

This Tiramisu Icebox Cake recipe uses classic Italian ingredients to make a delicious no-bake dessert that your guests will swear came from a bakery.

No-Bake Ricotta Cheesecake With Raspberries

A crustless cheesecake, more like a pudding than a cake, a soft, sweet, and delicious ricotta base topped with raspberry whipped cream and fresh raspberries. A dream of a cake.

Cannoli Dip

The classic Italian Cannoli dessert gets turned into a quick and easy Cannoli Dip! All the same great flavors, but a million times easier.

Quick Ricotta Desserts

There’s nothing quite like a light and fluffy ricotta dessert. And when it’s made with just a few simple ingredients, it’s even better. Here are some favorite quick ricotta dessert recipes to try today.

Pistachio Chocolate Chip Cannoli Cups

Pistachio Chocolate Chip Cannoli Cups are the easiest way to get your cannoli fix without all the work! Made with lighter ingredients and baked instead of fried, they’re perfect for parties or any special occasion.

Strawberry Ricotta Mousse with Blackberry Topping

This light and refreshing Strawberry Ricotta Mousse With Blackberry Topping is made using six ingredients, ricotta cheese, fresh strawberries, blackberries, whipping cream, tapioca flour and a splash of pure maple syrup.

4-Ingredient Berry Tarts

When it comes to quick and easy desserts for the family, you can’t go past these easy to make and yummy 4 ingredient berry tarts. They are the ultimate in super speedy dessert.

Ricotta Cookies

Looking for a quick and easy cookie recipe that uses ricotta cheese? You’ve come to the right place. Here are some delicious ricotta cookie recipes that you don’t want to miss.

Lemon Ricotta Cookies

Tangy lemon ricotta cookies are topped with a sweet and tart lemon glaze that creates the perfect summer cookie for any occasion.

Italian Ricotta Cookies

This soft and moist ricotta cookie recipe is flavored with almond extract and lemon juice and zest for a bright flavor, and topped with a simple almond-flavored glaze.

Grapefruit Ricotta Cookies

Adapted from the great Lidia Bastianich’s famous Lemon Ricotta cookies, these Grapefruit Ricotta Cookies have just a subtle undertone of grapefruit. For those who are a bit afraid of grapefruit’s intensity, tang, and bitterness, these cookies are for you.

Chocolate Ricotta Desserts

Who doesn’t love chocolate? And who doesn’t love ricotta? Put the two together and you have a heavenly combination. Here are some chocolate ricotta recipes to try that will tantalize your taste buds!

Italian Love Cake

Layers of chocolate, ricotta and frosting this Italian Love Cake absolutely lives up to its name for so many glorious reasons.

Chocolate Chip Ricotta Cake

Chocolate chip ricotta cake is amazingly moist, decadent and delicious! This Italian cake is the perfect sweet to serve as an afternoon pick me up or as a yummy end to a special dinner.

There’s no doubt about it, ricotta makes for some of the most delicious desserts around. Rich and creamy, it adds a wonderful depth of flavor to cakes, cookies, cheesecakes and more.

Plus, there are so many different ways to enjoy ricotta desserts. Whether you’re in the mood for something chocolatey, fruity or light, there’s sure to be a recipe here that will satisfy your sweet tooth.

You may also enjoy:– Circus Animal Cheesecake Recipe– 35+ Puff Pastry Recipes– 35+ Easy Cake Filling Recipes

• Select your favorite ricotta dessert recipe.
• Assemble the required tools and ingredients.
• Prepare the recipe and enjoy!

This 7-ingredient ricotta cheesecake is a fantastic recipe. Soft and very creamy, it leaves the most wonderful aroma in your kitchen, lasts several days, and cuts like a dream. It’s crustless and made with 100% ricotta cheese.

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Some years ago, I would’ve said that if it didn’t have cream cheese, it couldn’t be called a cheesecake, period. My cheesecake recipes were simple; most, if not all, have no flour or cornstarch.

Nowadays, I’m more flexible and don’t need to be such a purist.

But my strong Italian heritage and food culture made me love all things ricotta – lemon ricotta pie, baked ricotta, berry squares, you name it – and especially this cheesecake recipe I’m sharing today.

Besides, if you look at how this gorgeous cake comes out of the oven, is deeply golden, smells amazing, and has the right firmness, you’ll understand that it belongs in the cheesecake category.

Not a pie, not a cake, but a ricotta cheesecake.

It cuts like a dream. You can see that in the pictures. The cake was almost room temperature and still holds its shape amazingly.

The simple part is that the ingredients are everyday staples and, except for beating the egg whites separately, you just mix everything without much detail.

And it has no crust. Similar to some recipes for Sicilian cheesecake.

• Ricotta: use regular, full-fat, whole-milk ricotta cheese.
• Eggs: fresh, large.
• Granulated sugar.
• Flour: a little bit of all-purpose flour is used as a binding agent to give the cheesecake more structure.
• Salt: I like to use kosher salt when baking. But regular table salt works just fine.
• Citrus: only the zest is used for flavor. I used orange for this one, but lemon also works very well.
• Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.

What is ricotta?

Ricotta is a soft, grainy cheese made from cow’s milk in this case (though it can also be made with goat, sheep, or buffalo milk).

The type I use for all of my recipes is the regular soft ricotta (image below) sold in supermarkets and specialty stores.

It’s creamy, moist, and has an almost sweet taste.

Quality varies according to brands, and you can find some with additives to make it thicker or whatever. I try to buy original ricotta sourced from good small producers. It tastes much better, and I like the consistency more.

Ricotta vs. cottage cheese

Though they might look somewhat similar, ricotta and cottage cheese are different.

Ricotta is made from the whey left when the curds are separated in the milk or cream to make cheese, while cottage cheese is made from the curds.

Their textures are different as well as their flavors.

Though for this recipe, you should get the ricotta cheese (it is, after all, a ricotta cheesecake), you can use cottage cheese that has been processed with some cream cheese.

Cottage cheese can be too watery. If that’s the case, drain it on a strainer with a cheesecloth or clean kitchen towel over a bowl.

How to make this recipe

Being a no-crust cheesecake, this is a fairly easy recipe.

It does not require a water bath, which makes many home bakers nervous because some water might get into the batter. But the good news is no water bath today.

The only part that takes a little more time is separating the egg yolks from the whites, which are beaten separately and then added at the last moment. More about this further down.

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Beating: the whites can be stiffer or not so stiff, and they are incorporated without the excessive care that other recipes sometimes need, like the best flourless chocolate cake ever (the photos are old, but the recipe is amazing!).

I like to beat the whites to medium-soft peaks; that way, the batter is more fluid, and the cake is creamier. And have them at room temperature, that is the way to maximize the volume when they are beaten.

If you love cheesecakes as much as I do, this is a different recipe that you will love for its versatility (flavorings) and simplicity – no crust, cuts easily.

It’s a wonderful recipe slightly adapted from Martha Stewart’s Baking Handbook, and it is phenomenal. I urge you to try it!

• Citrus, use your favorite: lemon, lime, tangerine, a mix of all of them, you name it.
• Ground spices, such as cinnamon, cardamom, nutmeg, or pumpkin spice mix. Whatever you love more.
• Extracts (coffee, aniseed, almond, maple, there are so many to choose from)
• Liquors like Cointreau or Grand Marnier (orange), Frangelico (hazelnut), Amaretto (almond), Limoncello (lemon), or any other sweet or fruity one you like.
• A combination of the above, maybe almond extract and spice, or cinnamon with orange zest.

Let your imagination flow. So many options, I know.

I know lemon is a huge favorite when it comes to cheesecakes. I know I am a raving fan. So I’m leaving you the simple way to make this lemon ricotta cake.

• Substitute the orange zest for lemon zest.
• Adding lemon juice: combining zest and juice gives it a more intense and balanced flavor. But don’t overdo it with the juice, or you’ll change the texture. You can add up to 1 tablespoon of lemon juice. If your cheese is dry, this would be perfect, but if your ricotta cheese is on the wetter side, I suggest you let it drain for a while.

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
• Storing: his ricotta cheesecake lasts for several days in the fridge. I ate it after almost a week, and it was delicious. But the coldness of the refrigerator dries it up a bit every day (it’s what refrigeration does to all baked goods), so my advice is no more than 3 days, well wrapped in plastic wrap.
• Freezing: I don’t recommend it as the texture changes quite a bit for my taste. But you can if you want to. Make sure it’s well wrapped. I would freeze just one slice to try at first and see how it goes.
• Individual cheesecakes: use small springform pans and reduce the baking time, depending on the size of your pans.

Frequently asked questions

What is the difference between ricotta cheese and cream cheese?

Both are soft cheeses, but ricotta is a grainy cheese while cream cheese is smooth. The amount of salt is also different, and ricotta tends to be sweeter.

How do you know when ricotta cheesecake is done?

It’s done when the top is golden, the edges are set, but the center still jiggles a little. You can find all the tips in the recipe card at the end of this post.

Does a ricotta cheesecake need to be refrigerated?

Yes, that’s what I recommend. It will get too soft if left at room temperature for too long, and it’s a soft cheese, so the refrigerator is the best place to keep it.

How long can you keep ricotta cheesecake?

It keeps for 3 days, well wrapped and refrigerated.

• white granulated sugar + more for the pan
• whole milk ricotta, at room temperature
• eggs, at room temperature
• all-purpose flour
• salt
• orange zest ( oranges)
• vanilla extract (optional)

• Preheat the oven to 350ºF /180ºC.
• Butter a 9-inch round cake pan with removable bottom and dust with sugar, shaking off excess.
• In a large bowl mix ricotta, orange zest, and vanilla if using. You can beat this for a minute or so if you want a smoother texture. I don’t do it.
• Add the flour, HALF the sugar, salt, and mix well.
• Separate eggs, one by one, putting the yolks into the bowl with the ricotta mixture and the whites in another clean (very clean and dry, with no traces of oil or grease) bowl. I use the stand mixer for the whites and put them directly in the mixing bowl. Try using an extra small bowl for cracking each egg so you don’t run the risk of the tiniest bit of yolk getting into the whites since it will prevent them from beating as they should.
• Beat whites for 30 seconds and gradually add the remaining HALF of the sugar while beating at medium speed.
• Keep on beating at high speed until it foams and triples in volume, but medium-soft peaks form when the beater is lifted.
• With a spatula, add the beaten egg whites to the ricotta mixture in 3 parts.
• Add the next part after almost incorporating the last part.
• After the third part is added make sure the mixture is combined. Don’t over mix it so it rises well in the oven and the texture is airy.
• Put in the prepared pan smoothing the surface and bake for 50-55 minutes, or until it’s golden but the center of the cheesecake still wiggles when lightly shaken, similar to brownies.
• Remove from oven and let cool 10 minutes on a wire rack, then run a smooth knife all around the sides to make sure it is not stuck.
• Let cool completely in the pan before transferring it to the serving plate. I like to wrap it in plastic and put it in the fridge for a few hours or until the next day.

Notes

• Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
• Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
• Egg whites: beat the whites to medium-soft peaks; that way, the batter is more fluid and the cake is creamier. Have them at room temperature, that is the way to maximize the volume when they are beaten.
• Storing: his ricotta cheesecake lasts for several days in the fridge. I ate it after almost a week, and it was delicious. But the coldness of the refrigerator dries it up a bit every day (it’s what refrigeration does to all baked goods), so my advice is no more than 3 days, well wrapped in plastic wrap.
• Freezing: I don’t recommend it as the texture changes quite a bit for my taste. But you can if you want to. Make sure it’s well wrapped. I would freeze just one slice to try at first and see how it goes.
• Individual cheesecakes: use small springform pans and reduce the baking time, depending on the size of your pans.
• Flavorings: : use your favorites like lemon, lime, tangerine, or a mix.: such as cinnamon, cardamom, maybe nutmeg, and pumpkin spice mix. Whatever you love more. : coffee, aniseed, almond, maple, there are so many to choose from.: like Cointreau or Grand Marnier (orange), Frangelico (hazelnut), Amaretto (almond), limoncello (lemon), or any other sweet or fruity one you like. A combination of the above, maybe almond extract and spice, or cinnamon with orange zest.
• Substitutions: if you must substitute ricotta, you can use cottage cheese that has been processed with some cream cheese.
• Lemon cheesecake: simply substitute the orange zest for lemon zest. You can add up to 1 tablespoon of lemon juice for a sharper flavor.

• Serving Size:
• Calories:
• Sugar:
• Sodium:
• Fat:
• Carbohydrates:
• Fiber:
• Protein:
• Cholesterol:

About

Italian Ricotta Cheesecake is an easy no-bake cheesecake recipe. It has a chocolate cookie crust and a creamy, delicate filling. It’s so easy to make – the perfect summer dessert. Top it with fruit for a dessert everyone will love.

Maybe when you think of cheesecake you think of cream cheese, but in Italy we make ricotta cheesecake and it’s absolutely delicious.

It’s more delicate than cream cheese cheesecake and creamier, too. I love both, of course, but more often than not you’ll find me making this Italian ricotta cheesecake. Even better it’s a no-bake cheesecake recipe. You don’t have to turn on the oven making this a great summer dessert.

What I love about this no bake ricotta cheesecake is that it’s not fussy. You don’t have to do a water bath or worry about the cheesecake cracking like a classic cheesecake. Once it’s assembled just chill it in the fridge until it’s set.

I use gelatin in this recipe which helps give the cheesecake more structure and a nice texture. Ricotta cheese is soft and mixing it with gelatin helps hold the cheesecake together.

For the crust, I love a chocolate cookie crust but you can use any cookie crumbs that you like including graham crackers crumbs, wafer cookies, or other crispy cookies that you like.

Top your ricotta cheesecake with fruit, chocolate sauce, or even a little whipped cream for a dessert that is perfect for any occasion.

• IngredientsHow to Make Cheesecake with Ricotta Cheese
• How to Make Cheesecake with Ricotta Cheese
• Toppings
• How to make Chocolate Ganache
• Recipe Tips
• More Dessert Recipes
• Italian Ricotta CheesecakeIngredients US CustomaryMetric 1x2x3xInstructions NotesNutrition
• Ingredients US CustomaryMetric 1x2x3x
• Instructions
• Notes
• Nutrition

• Chocolate cookie crumbs – crush them in a food processor or in a bag with a rolling pin.
• Melted butter
• Heavy cream – whole, heavy or whipping cream, with at least 30% fat
• Ricotta cheese
• Powdered sugar – icing/confectioners sugar
• Pure vanilla extract
• Gelatin

Other add-ins: If you like citrus, try adding orange zest or lemon zest to the filling.

How to Make Cheesecake with Ricotta Cheese

Combine the cookie crumbs and butter in a bowl. Press the mixture into a springform pan. Chill the crust while you make the filling.

Beat the ricotta cheese, sugar, and vanilla in a mixing bowl, until combined and smooth.

In a separate large bowl, beat the cream until it holds peaks.

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Pour the milk into a saucepan and sprinkle the gelatine over the top. Let it sit for one minute and then turn the heat to low. Stir and heat the mixture until the gelatine has dissolved. This should only take a minute or so. Don’t let it boil. Take the pan off the heat and add a couple tablespoons of the ricotta mixture and stir.

Next, fold the gelatine mixture into the rest of the ricotta mixture. Fold in the whipped cream until the filling is combined.

Spoon the ricotta batter into the chilled crust and spread it into an even layer. Cover the pan with plastic wrap and chill the cheesecake in the refrigerator for about six hours or overnight.

Toppings

This ricotta cheesecake is delicious all on its own, but why not add a topping to dress it up?

• I love fresh berries like strawberries. I toss them with some sugar first and let them sit. This draws out the juices creating a nice sauce. You can also do this with raspberries, blackberries, and blueberries.
• Chocolate sauce or chocolate ganache is great, too. Drizzle some over a slice before serving it.
• Or just some simple whipped cream and some grated chocolate on the top – that sounds good, too!

How to make Chocolate Ganache

In a small pan heat 2 tablespoons of butter and 1/4 cup (60 grams) of whole cream until hot but not boiling,  remove from heat and add 3 1/2-4 ounces (110 grams) chopped chocolate stir until smooth, let cool and thicken before drizzling.

Recipe Tips

I prefer to use whole milk ricotta cheese – it’s dessert, afterall! I haven’t tested this recipe with low fat cheese and can’t say for sure how that will work.

It’s best to chill the cheesecake overnight in the refrigerator. This will ensure it has plenty of time to set up so when you slice it, you get clean slices.

Leftover ricotta cheesecake will keep in the refrigerator for a few days. I don’t recommend freezing it.

If you don’t have a springform pan, you can use a regular cake pan. I recommend lining it with plastic wrap so it’s easy to remove the cheesecake once it’s set and you’re ready to slice it.

We love this Italian ricotta cheesecake recipe – it’s the best dessert for a warm night or any time you’re craving a creamy slice of cheesecake. Enjoy!

More Dessert Recipes

Italian Ricotta Cheesecake – a no-bake cheesecake recipe with a chocolate cookie crust. It’s delicate and creamy, a delicious Italian cheesecake!

COOKIE BASE

• Mix the cookie crumbs and melted butter, press down on the bottom of a 7 or 8 inch (17 – 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill while making the filling.
• In a medium bowl beat together the ricotta cheese, sugar and vanilla, side aside.
• Beat the cream until thick peaks appear, set aside.
• In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
• Add 1 -2 tablespoons of the ricotta cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining ricotta mixture, then gently fold it into the whipped cream, mix until combined.
• Remove the cookie base from the fridge, spoon the ricotta filling evenly on top, cover with plastic wrap and refrigerate approximately 6 hours or even  better overnight. Before serving top with your favourite topping if desired. Enjoy!

I topped my ricotta cheesecake with fresh sliced strawberries that I tossed with 2 tablespoons of sugar. Let sit for about an hour or more before topping the cake.

An Italian ricotta cheesecake is delicate and creamy.

cheesecake, Italian cheesecake, no bake cheesecake, Ricotta Cheesecake

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7 Ricotta Dessert Recipes – ideas for easy creamy dessert treats with simple ingredients – including healthy keto friendly lemon, chocolate, no bake desserts and baked ricotta desserts.

Ricotta Dessert Recipes

Ricotta cheese often finds it’s way into Italian desserts, and can also be used in place of cream cheese or soft cheese in dessert recipes due to it’s creamy, subtly sweet flavor profile.

It’s an ingredient I enjoy experimenting with, in part for the flavor and texture, but also because it’s low in carbs and high in protein and healthy fats. So, I view the desserts as a healthy part of my diet rather than an off-plan treat.

Whipped Ricotta Dessert

The absolute simplest way to enjoy ricotta as a dessert is in this whipped ricotta dessert.

Ricotta is simply whisked until smooth, creamy and glossy, then sugar or stevia and vanilla extract is whisked in to create the perfect dessert. You can top your dessert with fresh berries if you’d like.

Chocolate Ricotta Mousse

This creamy chocolate mousse has a light texture, doesn’t take much time to prepare and is a great recipe for using up any leftover ricotta cheese you have from making another healthy ricotta recipe.

You can even top your bowl with chocolate chips or sweet strawberries for an extra indulgent finish.

Lemon Ricotta Mousse

Lemon zest and fresh lemon juice is infused into whipped heavy cream to create a light and luscious lemon ricotta mousse, full of lemon flavor.

You could also fold lemon curd into a small bowl of whole milk ricotta and whipped cream for alternate lemon ricotta mousse.

Ricotta Panna Cotta

This ricotta panna cotta makes an impressive looking perfect Italian dessert that’s always a family favorite, has a wonderfully creamy texture and will satisfy your sweet tooth while being really easy to prepare.

Ricotta Pancakes

Enjoy these coconut flour ricotta pancakes for an easy low carb, high protein breakfast, snack or dessert.

I adore a portion topped with homemade chia jam and an indulgent swirl of whipped cream or ice cream.

You can make a big batch of pancakes over the weekend then store them in your fridge in an airtight container to grab for simple sweets through the week.

This Italian lemon ricotta cake has only 4 ingredients and makes an indulgent sweet treat that, once again, highlights the flavor match of lemon and ricotta. The easy ricotta cake also makes a fuss free cheesecake recipe alternative.

The ingredients are simply whisked together in a large mixing bowl, then baked.

The best part is that you can enjoy the cake warm from the oven or chilled from the fridge, making it a brilliant make ahead dessert to have ready and waiting in the fridge for you to help satisfy your sweet tooth.

Strawberry Ricotta Cake

This strawberry ricotta cake has only 3 or 4 main ingredients and looks impressive, while being low in net carbs and really simple to prepare.

The ingredients are simply whisked together in a large bowl before being baked to a perfect ricotta cheesecake.

Ricotta Dessert Recipe Videos

7 Keto Coconut Milk Recipes

17 Easy 3 Ingredient Desserts

22 No Bake Keto Desserts

25 High Protein Desserts

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No Bake Ricotta Cheesecake is a creamy and delicious recipe that comes together quick and only requires seven ingredients! You’re going to love this delicious no-bake cheesecake that’s great for any occasion.

One bite and you may never bake a cheesecake again! This recipe for no bake ricotta cheesecake has that creamy and delicious texture you love, no oven required.

For another delicious treat, be sure to try this No Bake Lemon Mascarpone Cheesecake or this classic Torta Caprese. And, if you love cannoli flavors, then you have to try this No Bake Cannoli Cheesecake.

Why this Recipe Works!

This recipe for no bake ricotta cheesecake delivers the creamy and delicious texture you love from cheesecake, with a lot less work. It’s great for the hot summer months or when you just want a cheesecake fast!

The crust on this cake is the graham cracker base that you would find on most cheesecakes. Here, it’s a simple combination of ground graham crackers crumbs, brown sugar, and melted butter to give that delicious crunch. And, all you need to do is press it into the pan.

The filling for this cheesecake makes it super special. Here, it’s a combination of cream cheese and ricotta cheese that keeps the filling super light and flavorful.

Ricotta cheese gives the cheesecake an amazing texture while providing a lighter finish than standard cheesecakes. Plus, it’s super easy to work with, just use a hand mixer to add it to the cream cheese and powdered sugar.

This is a great recipe to make ahead too! In fact, you should try to make the cheesecake at least 6 hours ahead of time, up to 24 hours in advance. It’s great for parties and whenever you need to make a quick dessert!

There are only 7 ingredients in this no bake ricotta cheesecake recipe: graham cracker crumbs, brown sugar, butter, powdered sugar, ricotta cheese, cream cheese, and vanilla.

• Graham Cracker Crumbs: you can find graham cracker crumbs in the grocery store baking section. However, you can always make your own using whole graham crackers pulsed in a food processor.
• Ricotta Cheese: I like to use the whole milk ricotta cheese in this recipe. It gives a nice creamy texture, more so than if you use part skim ricotta. Also, be sure to drain the ricotta of any excess liquid before using.
• Cream Cheese: the cream cheese adds a texture that you just can’t get alone from the ricotta cheese. Use two packages of room temperature ricotta cheese. Be sure that the cream cheese is softened before using.

You can change the flavors of this cheesecake by adding ¼ lemon juice or even a teaspoon of almond extract. It’s a great base recipe and you can add whatever toppings on top that you like.

How to Make No Bake Ricotta Cheesecake

This recipe comes together fast and has the most delicious flavor and texture. You can make this recipe up to a day in advance. It will need at least 4 hours to chill be serving.

For this recipe, I like to use a standard 9-inch springform pan. However, you could make this in a pie tin or 9 x 9 baking pan. Just press the crumbs into the bottom of the pan and add the filling overtop.

Step 1: make the crust for the cheesecake. In a bowl stir together the graham cracker crumbs and brown sugar. Then pour in the melted and butter and stir until combined.

Step 2: press the graham cracker mixture into the bottom of a springform pan. You can just press it in with a rubber spatula or your hands.

Step 3: in a large bowl, use a handheld mixer to beat together the cream cheese and powdered sugar. Then, add in the ricotta cheese and vanilla and mix for 2-3 minutes until the mixture is well combined.

Step 4: pour the filling on top of the graham cracker crust. Use a spatula or butter knife to spread the filling evenly over the top. Don’t worry if it’s not perfectly smooth on top.

Lightly cover the cheesecake with foil or plastic wrap and refrigerate for at least 4 hours.

Topping the No Bake Ricotta Cheesecake

Once your cheesecake is chilled (at least 4 hours), you can remove the collar. To do so, run a sharp knife around the edge of the cheesecake to loosen it, then undo the collar of the springform pan.

Carefully remove the collar of the pan. You can attempt to move the entire cheesecake off the base of the pan, however I just serve mine on the base.

No Bake Ricotta Cheesecake is absolutely delicious served as is. You can dress it up with some mixed berries, like I did here, or you can add a dollop of whipped cream or fruit compote on top.

The cheesecake can be topped with whatever is in season. Or, if you added lemon to the filling, place some candied lemon peel on top of the cake.

This recipe is so perfect for any occasion and nearly impossible to mess up! Be sure to give it a try today.

Recipe Tips and FAQs

Here are my tips and tricks for making No Bake Ricotta Cheesecake:

• Use room temperature ingredients. It’s absolutely necessary that you are using room temperature cream cheese and ricotta cheese when making this cake. They will be able to blend better and you’ll get a light and fluffier texture without any remaining cream cheese chunks.
• Make sure you plan ahead when making this cake. It will need to chill and set in the refrigerator for at least 4 hours. I like to make mine a day in advance and let it chill until ready to serve.
• You can make no bake ricotta cheesecake in a springform pan, 9 x 9 inch baking pan, or in a pie pan.

Do you have to use cream cheese in ricotta cheesecake?

Ricotta cheesecake is best when you use a combination of ricotta cheese and cream cheese. The cream cheese will give the cake a creamier texture and subdue any graininess from the ricotta.

How long to refrigerate a no-bake cheesecake?

No bake cheesecakes should be refrigerated for at least 4 hours before serving. This will give the cake time to set. Ideally, you should refrigerate for at least 6 hours or overnight.

What goes well with ricotta cheesecake?

Ricotta cheesecake and no bake ricotta cheesecake are delicious served with fresh berries, whipping cream, or lemon zest. You can also make a fruit reduction on the stove, chill, and then spoon it over the cheesecake.

More Ricotta Desserts

Ricotta cheese is a delicious addition to Italian desserts. Here are some of my favorite recipes are made with ricotta cheese:

Almond Ricotta Cake

Chocolate Ricotta Bundt Cake

Limoncello Ricotta Cookies

No Bake Ricotta Cheesecake comes together quick and is so easy to make. Just 7 ingredients for this tasty creamy cheesecake. Serve as is or with fresh berries on top!

Graham Cracker Crust

• cream cheese, room temperature
• whole milk ricotta cheese, room temperature
• fresh berries for garnishing (optional)

• To make the graham cracker crust, in a bowl stir together the graham cracker crumbs and brown sugar. Add in the melted butter and stir until well combined. The mixture should resemble wet sand. Pour the mixture into the bottom of a 9-inch springform pan and press it down using a rubber spatula or your hands; set aside.
• Pour the filling on top of the graham cracker crust. Use a rubber spatula or offset spatula to smooth the top of the cheesecake. Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.
• Once the cake is well chilled, remove the collar of the pan by running a sharp knife around the edge of the cake. Open the collar of the pan and carefully lift it off the cake. Serve as is or garnish with fresh berries.

• If you don’t have a springform pan this can be made in a 9 x 9 inch baking dish or a pie pan.
• Be sure you are using room temperature cream cheese and ricotta cheese.
• Drain the ricotta before using.
• You can make this cheesecake up to a day in advance. Be sure it chills for at least 4 hours before serving.
• Fresh berries make a nice garnish but you can also serve as is or with a dollop of whipped cream on top.