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: 7 Steps for Effortless Delight

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)

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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