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.

No Bake Cheesecake with Ricotta – 7‑Ingredient Creamy Delight No Bake Cheesecake with Ricotta

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)

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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