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

Ingredients

Scale

15 graham crackers, crushed into fine crumbs
3 tbsp light brown sugar
8 tbsp butter, room temperature
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
15 oz whole milk ricotta, drained
Fresh berries for garnish (optional)

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Instructions

Grease a 9-inch springform pan with butter or shortening.
Melt butter in a small microwave-safe bowl. Mix graham cracker crumbs and brown sugar, then stir in butter until crumbs are coated. Press firmly into the bottom and sides of the pan. Freeze for 15–20 minutes.
In a large bowl, beat cream cheese, powdered sugar, and vanilla with an electric mixer until smooth. Add ricotta and mix until creamy.
Spoon filling into chilled crust, spread evenly, cover with plastic wrap, and refrigerate at least 4 hours.
Remove springform ring, transfer cheesecake to a plate, and garnish with fresh berries before serving.

Notes

Drain ricotta thoroughly for a smooth filling.
Press crust firmly with a flat measuring cup for sturdiness.
Refrigerate leftovers up to 3 days or freeze up to 2 months (add toppings after thawing).
Suggested toppings: fresh fruit, berry compote, honey drizzle, chocolate ganache, or citrus zest.

Author: Emma
Prep Time: 25 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian