No bake cheesecake with ricotta is the dreamy, creamy dessert your summer table needs. It’s rich, tangy, and irresistibly smooth with zero oven time. Made with a mix of velvety cream cheese and fluffy ricotta, this easy cheesecake is all about simplicity and fresh flavor. Whether you’re prepping for a dinner party or just treating yourself on a hot day, this recipe hits the sweet spot. In this guide, you’ll learn why it works so well, what simple ingredients to use, and how to whip it up without stress. No-bake, no-fail, and totally delicious.
Table of Contents
Why This No Bake Ricotta Cheesecake Works
Ricotta’s Lighter, Creamier Texture
What makes no bake cheesecake with ricotta so special? It’s the ricotta. This creamy cheese gives the filling a soft, airy quality that classic cheesecakes just don’t have. Paired with cream cheese, it creates a perfect texture light but rich, smooth but with that subtle ricotta grain. And because this is a no bake cheesecake with ricotta, there’s no need to worry about overbaking or cracks. It sets beautifully in the fridge and holds up slice after slice, delivering creamy perfection without the oven.
Fool‑Proof Crust That Requires No Baking
The crust is as easy as it gets graham cracker crumbs, brown sugar, and melted butter. Press it into a springform pan and that’s it. No blind-baking. No stress. It firms up as it chills and gives each bite the perfect buttery crunch. This base complements the creamy filling of your no bake cheesecake with ricotta, balancing textures perfectly. Top it with fresh berries or whipped cream for an easy but elegant dessert.
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No Bake Cheesecake with Ricotta – Creamy, Easy & Crowd‑Pleaser
- Total Time: 4 hours 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
No bake cheesecake with ricotta is a light, creamy, and elegant dessert made with just 7 ingredients. Perfect for warm weather or when you want an easy make-ahead treat without turning on the oven.
Ingredients
2 cups graham cracker crumbs (215 grams)
¼ cup brown sugar
½ cup butter, melted
16 ounces cream cheese, room temperature
1 ¼ cups powdered sugar (170 grams)
15 ounces whole milk ricotta cheese, room temperature (drained)
1 teaspoon vanilla
Fresh berries for garnishing (optional)
Instructions
1. In a bowl, mix together graham cracker crumbs and brown sugar. Add the melted butter and stir until the mixture resembles damp sand.
2. Press the crust mixture into the bottom of a 9-inch springform pan using your hands or a flat-bottomed glass. Set aside.
3. In a large bowl, beat the cream cheese and powdered sugar with a hand mixer until smooth.
4. Add the drained ricotta cheese and vanilla, then mix for 2–3 minutes until light and fully combined.
5. Pour the filling over the crust and spread evenly with a spatula.
6. Cover the pan loosely with plastic wrap or foil and refrigerate for at least 4 hours or overnight.
7. Before serving, run a knife around the edge to loosen the cheesecake and release the springform collar. Garnish with fresh berries if desired.
Notes
Use room temperature cream cheese and ricotta for a smooth, lump-free filling.
Be sure to drain the ricotta before mixing to avoid excess moisture.
Make this cheesecake a day ahead for best texture and flavor.
Top with seasonal fruits, a drizzle of honey, or candied lemon peel.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Ingredients You’ll Need & Why
7 Key Components for Success
Making a no bake cheesecake with ricotta doesn’t require anything fancy just seven simple ingredients you likely already have on hand. Here’s what you’ll need:
- Graham cracker crumbs: These create a classic base that stays crisp without baking. You’ll need about 2 cups either store-bought or pulsed from whole crackers.
- Brown sugar: Brings a warm, molasses-like sweetness that deepens the flavor of the crust. It pairs especially well with the buttery crumbs.
- Butter (melted): This is what binds the crust together. Ensure it’s completely melted and evenly combined with the graham cracker crumbs.
- Cream cheese: The structure of the cheesecake. It’s smooth, tangy, and blends beautifully with ricotta. Use full-fat, room temperature blocks for best texture.
- Powdered sugar: Unlike granulated, it dissolves quickly and gives a smooth, lump-free filling.
- Whole milk ricotta cheese: The hero ingredient that gives this cheesecake its signature light and creamy texture. Whole milk ricotta gives your no bake cheesecake with ricotta a lighter, silkier texture. Make sure to remove any extra liquid from the ricotta before blending it in.
- Vanilla extract: Adds that warm, familiar flavor to round everything out.
Easy Substitutions & Variations
The base recipe is flexible. Want a citrus note? Add ¼ cup fresh lemon juice to the filling and top with candied lemon peel. Craving almond flavor? Consider replacing the vanilla with a teaspoon of almond extract for a subtle nutty twist. Toppings like fresh berries, a drizzle of honey, or even a fruit compote can give your no bake cheesecake with ricotta a seasonal twist every time you make it.
Step-by-Step How-To Guide
4 Fast, No-Fuss Steps
Making this no bake cheesecake with ricotta couldn’t be easier. Just follow these four steps for a dessert that looks impressive and tastes even better.
Step 1 – Mix and Press the Crust
Start by combining the graham cracker crumbs, brown sugar, and melted butter in a bowl. Stir until the mixture resembles damp sand. Press the mixture firmly into the bottom of a 9-inch springform pan using your hands or the bottom of a glass. After pressing the crust until it’s firm and level, place it in the fridge while you prepare the filling.
Step 2 – Beat the Filling
In a large mixing bowl, beat the room-temperature cream cheese and powdered sugar with a hand mixer until smooth. Then add the drained whole milk ricotta and vanilla. Keep mixing for 2–3 minutes until the filling turns smooth, airy, and completely combined. This step is where the no bake cheesecake with ricotta gets its signature airy texture.
Step 3 – Spread and Smooth
Scoop the filling onto the crust. Use a rubber spatula or offset knife to spread the mixture evenly across the surface. Don’t stress about making it perfectly smooth it will settle as it chills.
Step 4 – Chill to Set
Loosely cover the pan with foil or plastic wrap and chill it in the fridge for at least 4 hours, or overnight for best results. This gives the filling time to set and the flavors to fully develop.
Pan Options & Serving Tips
While a springform pan gives the cleanest presentation, you can also use a 9×9 baking dish or a standard pie pan. When it’s time to serve, slide a sharp knife around the edges to loosen the cheesecake, then gently release the springform collar. Top with fresh berries or a drizzle of honey for a beautiful finish.
Troubleshooting & Serving Ideas
Common No Bake Cheesecake Mistakes
Even though a no bake cheesecake with ricotta is easier than a baked version, there are a few common pitfalls to avoid for the best results.
Lumpy Filling: If your filling isn’t smooth, it’s likely your cream cheese wasn’t fully softened. Always use room-temperature cream cheese and ricotta to get that creamy consistency every no bake cheesecake with ricotta needs.
Crumbly Crust: If your crust crumbles or falls apart, it probably needs a bit more butter. The mixture should look like damp sand and stay compact when firmly pressed into the pan. Don’t hesitate to press it firmly into the pan.
Soft or Loose Cheesecake: A no bake cheesecake with ricotta needs time to chill fully. If it’s soft when slicing, let it chill longer at least 4 hours, but overnight is best. Also, be sure to drain the ricotta well to prevent extra moisture in the filling.
Flavor Too Mild: Add a splash of lemon juice or almond extract to give your cheesecake a lift. Even a swirl of fruit preserves can enhance the flavor without affecting the texture.
Make-Ahead Magic & Presentation Ideas
One of the best parts about making a no bake cheesecake with ricotta is how effortlessly it fits into your party prep. You can make it the day before, and it will be perfectly set and ready to serve when needed.
Use a hot, sharp knife to slice cleanly, wiping between cuts for neat edges. Add fresh seasonal fruit on top strawberries, blueberries, or sliced peaches make great choices. Finish it off with a light sprinkle of powdered sugar, a touch of honey, or swirls of whipped cream. For a refined presentation, consider decorating with candied lemon peel or delicate edible flowers.
Whether served on the springform base or moved to a platter, your no bake cheesecake with ricotta will look just as lovely as it tastes.
Conclusion
This no bake cheesecake with ricotta is the kind of dessert you’ll find yourself making again and again. It’s simple, satisfying, and comes together with just a handful of ingredients no oven required. The creamy blend of ricotta and cream cheese, nestled on a buttery graham cracker crust and topped with fresh fruit, feels both classic and fresh.
Whether you’re preparing for a dinner party, summer picnic, or just treating yourself on a busy weeknight, this recipe is reliable, beautiful, and guaranteed to impress. Chill it in advance, garnish with what’s in season, and enjoy every bite.
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FAQs
Can you use ricotta in cheesecake no-bake?
Yes, ricotta is an excellent ingredient for no-bake cheesecake. It brings a lighter, fluffier texture than cream cheese alone, making your no bake cheesecake with ricotta smooth and subtly sweet without being overly rich.
Can I make cheesecake with ricotta cheese?
Absolutely. Ricotta cheese works beautifully in both baked and no-bake cheesecakes. In a no bake cheesecake with ricotta, it combines with cream cheese to create a balanced filling that’s creamy but not heavy.
Can I substitute ricotta for cream cheese in cheesecake?
Yes, but for the best texture in a no bake cheesecake with ricotta, it’s recommended to combine ricotta with cream cheese instead of using ricotta on its own. Ricotta on its own lacks the structure that cream cheese provides, which is essential for setting the cheesecake properly.
What are common no-bake cheesecake mistakes?
Typical mistakes involve using cream cheese that isn’t fully softened, not draining the ricotta, chilling the cheesecake for too little time, or using too little butter in the crust mixture. Avoid these and your no bake cheesecake with ricotta will set perfectly and slice cleanly every time.
