No bake cheesecake with ricotta cheese is creamy, light, and made without ever touching the oven. In my cozy UK kitchen, it’s a go-to for busy days simple to prep, nostalgic in flavor, and perfect for sharing.
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The Secret Behind a Perfect No Bake Cheesecake with Ricotta
Ricotta adds dreamy texture
When I first swapped cream cheese for ricotta in a no bake cheesecake with ricotta cheese, I wasn’t sure what to expect but what emerged from the fridge was light, smooth, and full of that milky ricotta charm. The ricotta blends beautifully with cream cheese to create a filling that sets firm without needing an oven. This no bake cheesecake with ricotta cheese sets into a smooth, sliceable dessert with a soft, delicate bite every single time. It’s a forgiving recipe nostalgic and perfect for busy home kitchens like mine, where a toddler tugs at my sleeve and a dog waits hopefully underfoot.
Fool‑proof crust that sets fast
The crust is just as simple. I use crushed graham crackers or digestive biscuits, stir in melted butter, and press the mix into a springform pan. Then just chill it for 20–30 minutes. No oven, no stress just a crisp, buttery base that complements the creamy top. It’s the same method I use in recipes like cheesecake with condensed milk and no bake peanut butter pie, but when paired with ricotta, it creates a lighter bite.
I love how this no bake cheesecake with ricotta cheese fits into real life quick to prepare, rich in flavor, and no baking required. It hits just the right balance of creamy filling and a crisp, buttery crust. It’s effortless to make, yet always a crowd-pleaser especially when you need something sweet but fuss-free.
Ingredients & Easy Substitutions for No Bake Cheesecake with Ricotta Cheese
7 Must-Have Ingredients
Making a no bake cheesecake with ricotta cheese starts with just a few everyday ingredients. You’ll need:
- Ricotta cheese – The star ingredient. Be sure it’s well-drained for a smooth filling.
- Cream cheese – Go for full-fat to give the cheesecake structure and a rich, velvety finish.
- Powdered sugar – Adds sweetness without grittiness.
- Vanilla extract – A must for warm, cozy flavor.
- Graham crackers or digestives – Crushed into crumbs for the crust.
- Unsalted butter – Melted to bind the crust.
- Lemon juice (optional) – Brightens up the creamy filling.
These simple ingredients come together into something far greater than the sum of their parts exactly why I keep this recipe in regular rotation. You can find variations of this base in my no bake lemon cheesecake and classic cheesecake with condensed milk, which follow similar ratios.
Tasty Variations and Substitutions
Want to change it up? Swap the graham crust for crushed Oreos or gingersnaps for added flavor. No lemon juice? A splash of almond extract offers a delicate twist.
For a lighter version, you can fold in whipped topping (like Cool Whip), as I do in the no bake peanut butter pie. And if you’re craving a fruit layer, fresh berries or a simple compote spooned on top just before serving makes it truly special.
This no bake cheesecake with ricotta cheese is all about flexibility. It handles tweaks without losing its creamy charm perfect for busy bakers who still want that wow factor.
Step-by-Step Preparation for No Bake Cheesecake with Ricotta Cheese
Build and Chill the Crust
Start with the base crush your graham crackers or digestives into fine crumbs, then stir in melted butter until the texture resembles wet sand. Spoon the mixture into a springform pan and press it down firmly with the back of a spoon or the base of a glass to form an even crust. The key is an even, compact layer so the crust holds when sliced.
Chill the crust in the fridge for at least 20–30 minutes. While the crust chills, go ahead and prepare the creamy filling. I follow the same technique in my no bake key lime cheesecake and it always turns out clean and crisp.
Mix the Ricotta-Cream Filling
In a large mixing bowl, whip the full-fat cream cheese until it’s smooth, soft, and creamy. Then fold in your well-drained ricotta cheese, powdered sugar, and vanilla extract. If you like a bit of brightness, add a teaspoon of lemon juice. Beat until the mixture is silky and lump-free this step really defines the final texture of your no bake cheesecake with ricotta cheese.
I recommend using a hand mixer, just like I do for my no bake cheesecake coffee to avoid overmixing while still getting that smooth consistency. Taste and adjust sweetness if needed. Once the filling is ready, you’re almost there.
This part always reminds me why I love no bake cheesecake with ricotta cheese it’s quick, simple, and you don’t need to hover over an oven. With just a quick mix, you’re all set to layer it together.
Assembly, Chilling & Serving Your No Bake Cheesecake with Ricotta Cheese
Assembling and Chilling Techniques
Once your crust is firm and your filling smooth, spoon the ricotta mixture over the chilled base. Gently spread the filling with an offset spatula or the back of a spoon, smoothing the surface until it’s even and level. Don’t rush this step is all about layering with care.
Cover the pan with foil or wrap and refrigerate for at least 4 hours though overnight is best. That time in the fridge is what allows this no bake cheesecake with ricotta cheese to fully set and develop its signature creamy texture. I follow the same routine when making my no bake lemon cheesecake, and it always pays off.
Serving, Storage & Presentation Tips
When you’re ready to serve, run a thin knife around the inside of the springform pan before releasing the sides. Use a clean, sharp knife for slicing wiping it between cuts keeps each slice tidy. You can serve it plain or dress it up: fresh berries, a drizzle of honey, or even a fruit compote make beautiful, flavorful toppings.
This cheesecake keeps well in the fridge for up to five days, making it ideal for make-ahead desserts. For more storage tips, I follow the same method as my no bake key lime cheesecake wrap it tightly to keep it fresh and prevent it from drying out.
Whether it’s a casual weeknight treat or a dinner party showstopper, this no bake cheesecake with ricotta cheese brings creamy joy with very little effort. It’s the kind of dessert that leaves everyone reaching for seconds.
Conclusion
No bake cheesecake with ricotta cheese is one of those recipes that feels like a little win in the middle of a hectic day. It’s easy, it’s creamy, and it tastes like something much more complicated than it is. Whether you serve it plain, top it with fruit, or sneak a slice straight from the fridge, it’s bound to become a favorite.
From the buttery crust to the light, smooth filling, everything about this dessert says comfort without the chaos. And the best part? You can make it ahead, chill it, and forget about it until you’re ready to enjoy every creamy bite.
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FAQs About No Bake Cheesecake with Ricotta Cheese
Can you use ricotta in cheesecake no-bake?
Yes, ricotta works beautifully in no bake cheesecake. It creates a lighter, more delicate texture compared to traditional all-cream-cheese versions. Just be sure to drain it well before using to avoid excess moisture in the filling.
Can I use ricotta cheese instead of cream cheese for cheesecake?
You can substitute ricotta for some or all of the cream cheese in no bake cheesecake, but keep in mind that ricotta has a milder flavor and softer structure. For the best results, I recommend using a blend like I do in my no bake cheesecake with ricotta cheese for stability and smoothness.
Can I make cheesecake with ricotta cheese?
Absolutely! Ricotta is a classic ingredient in many traditional Italian-style cheesecakes. It adds a fresh, airy texture and pairs wonderfully with citrus or berry toppings. In no bake recipes, it helps the filling stay creamy without needing an oven.
What is the best cream cheese for no-bake cheesecake?
Use full-fat block-style cream cheese for the best structure and richness. Avoid whipped or spreadable versions, as they won’t hold the shape as well. For a smooth no bake cheesecake with ricotta cheese, that solid base is key.
No Bake Cheesecake with Ricotta Cheese – Light, Creamy & Effortless
- Total Time: 20 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
A light and creamy no bake cheesecake made with ricotta and cream cheese. This crowd-pleasing dessert is quick to prepare, requires no oven, and is perfect for busy days or make-ahead entertaining.
Ingredients
1 ½ cups graham cracker or digestive biscuit crumbs
6 tbsp unsalted butter, melted
1 cup full-fat cream cheese, room temperature
1 cup ricotta cheese, well drained
¾ cup powdered sugar
1 tsp vanilla extract
1 tsp lemon juice (optional)
Instructions
1. Combine the graham cracker crumbs with melted butter until evenly moistened.
2. Press the crumb mixture firmly into the base of a 9-inch springform pan to form a crust.
3. Chill the crust in the fridge for 20–30 minutes until set.
4. In a large bowl, beat the full-fat cream cheese until smooth and creamy.
5. Fold in the ricotta cheese, powdered sugar, vanilla extract, and lemon juice. Mix until the filling is smooth and lump-free.
6. Spoon the filling over the chilled crust and smooth the top evenly.
7. Cover and refrigerate the cheesecake for at least 4 hours, or overnight, until fully set.
8. Slice and serve plain or top with fresh berries or compote.
Notes
Make sure to drain ricotta thoroughly for best texture.
The cheesecake can be stored covered in the fridge for up to 5 days.
Full-fat cream cheese is essential for a stable filling—avoid whipped or spreadable versions.
Optional toppings: fresh strawberries, lemon zest, honey drizzle, or raspberry sauce.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American