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This no-bake ricotta cheesecake comes collectively quick with simply 25 minutes of prep. That includes a basic graham cracker crust, it blends ricotta and cream cheese for a wonderfully creamy, mild, and fluffy texture and wealthy taste.
 Recipe Highlights
- Texture: This conventional cheesecake is all in regards to the excellent stability—creamy and wealthy but mild and fluffy, by no means heavy or dense. Silky clean filling with a golden and crumbly crust – this dessert melts in your mouth!
- Taste: Tangy and sharp, with a slight sweetness and a buttery crust. The berries convey extra sweetness and tartness that complement the cheese taste. This isn’t an excessively candy cheesecake.
- A dependable, completely examined, and fail-proof basic ricotta cheesecake recipe you may rely on! It is so simple as it will get—fast, straightforward, and completely fuss-free (it’s no-bake, in spite of everything!). I’ll stroll you thru every step with course of pictures to information you alongside the best way. I’ve examined it twice, so that you’re in good arms—and in the event you run into any points, I’m right here to assist troubleshoot (ask me questions within the feedback)!
- Presentation: My aim with this cheesecake was to maintain it easy—even in presentation. It appears to be like elegant and ideal for entertaining, but it’s adorned within the best (and most scrumptious) means doable: with recent berries. After all, there are many different topping choices—extra on that beneath!
Ingredient Notes
- 15 graham crackers, crushed into high-quality crumbs – I used a meals processor to crush up the graham crackers. You’ll get about 2 ¼ cups of crumbs.
- 3 tablespoons mild brown sugar – This can assist preserve the crust from falling aside when it’s mixed with the melted butter.
- 8 tablespoons butter, room temperature – I used unsalted butter, however salted butter could also be used with out compromising the recipe.
- 16 ounces cream cheese, softened to room temperature – don’t depart the cream cheese on the counter for longer than 2 hours.
- 1 cup powdered sugar enhances the lighter texture of this ricotta cheesecake.
- 1 teaspoon vanilla extract – actual deal is at all times your best option.
- 15 ounces entire milk ricotta, drained, – See notes beneath on find out how to drain ricotta. After draining it, you’ll have about ¾ cup of cheese. Must be at room temperature.
- Contemporary fruit for garnish, optionally available – I topped the cheesecake with strawberries, blueberries, and blackberries. Raspberries would pair properly with cheesecake, too.
Professional Ideas
- Draining ricotta cheese: Line a colander or sieve with paper towels or cheesecloth over a sink or massive bowl and add the ricotta cheese. Use a spatula to press the liquid out of the cheese. It’s also possible to line a chopping board with two layers of paper towels, unfold out the ricotta cheese on prime with a spatula, then press a single layer of paper towels on prime to soak up the liquid. Repeat this till the ricotta has been diminished to ¾ – 1 cup of cheese.Â
- Make certain the cream cheese is clean earlier than including the ricotta cheese. You don’t need any lumps within the cheesecake.
- I exploit a flat-bottom, steel measuring cup to press the crumbs into the underside and up the perimeters of the springform pan to ensure the crust doesn’t disintegrate.
Toppings
Ricotta cheesecake is tremendous versatile relating to toppings! Hold it easy or go all out—both means, it’s scrumptious! Right here’s a mixture of basic and inventive concepts (you may combine and match):
- Contemporary Fruit: I used recent strawberries, blueberries, and blackberries. It’s also possible to use/add sliced kiwi, recent orange slices, mandarin orange segments, sliced recent figs, crushed pineapple, or mango.
- Fruit Compotes or Sauces: Cherry, blueberry, or blended berry compote provides a candy, sticky, and syrupy contact. Drizzle with the sauce, then prime with fruit!
- Honey or Maple Syrup: Add a lightweight drizzle over the berries.
- Chocolate Ganache or Shavings: Darkish chocolate is at all times my best choice!
- Nuts: Toasted almonds, pistachios, or hazelnuts for crunch.
- Citrus Zest: Sprinkle lemon, lime, or orange zest over the fruit or berries.
Storage directions
- Fridge: Cowl the cheesecake with plastic wrap or retailer it in an hermetic container within the fridge for as much as 3 days.
- Freezer: Wrap the cheesecake in each plastic wrap and foil. Retailer it within the freezer for as much as 2 months. Thaw it out within the fridge earlier than serving. For the very best outcomes, retailer it earlier than including the berries on prime.
No-Bake Ricotta Cheesecake
This no-bake ricotta cheesecake comes collectively quick with simply 25 minutes of prep. It contains a basic graham cracker crust and blends ricotta and cream cheese for a wonderfully creamy, mild, and fluffy texture and wealthy taste.
Elements
- 15 graham crackers crushed into high-quality crumbs
- 3 tablespoons mild brown sugar
- 8 tablespoons butter room temperature
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 15 ounces entire milk ricotta drained
- recent berries for garnish, optionally available
DirectionsÂ
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Grease a 9-inch spring kind pan with butter or shortening. Put aside.
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Soften the butter in a small, microwave-safe bowl, and put aside. Combine the graham cracker crumbs and brown sugar in a medium bowl completely, then pour within the melted butter. Combine till the crumbs are well-coated they usually stick collectively.
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Firmly press the crumbs utilizing your fingers or the flat backside of a cup into the underside and sides of the ready pan. Place the crust within the freezer for 15-20 minutes or till it’s agency.
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Whereas the crust is within the freezer, use an electrical mixer to mix the cream cheese, powdered sugar, and vanilla extract. Add the drained ricotta cheese and proceed mixing till the combination is clean.
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Spoon the cheese filling into the graham cracker crust, and unfold it out evenly. Cowl the cheesecake with plastic wrap and refrigerate for at the very least 4 hours.
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When you’re able to serve, fastidiously take away the skin ring of the pan, and switch the cheesecake to a big plate or cake stand. Prime with recent fruit if desired, and serve chilled.
Notes
- Small microwave-safe bowl
- 9-inch springform pan
- Butter or shortening for greasing the springform pan
- Medium mixing bowl
- Massive mixing bowl
- Electrical mixer or a stand mixer with a paddle attachment
- Small, offset spatula – Elective, nevertheless it makes smoothing out the cheesecake simpler.
Ideas for the proper ricotta cheesecake
- Drain the Ricotta: Line a sieve with paper towels or cheesecloth, press out extra liquid, and cut back to ¾–1 cup.
- Easy Cream Cheese: Guarantee it is lump-free earlier than mixing with ricotta.
- Sturdy Crust: Use a flat-bottom steel measuring cup to press crumbs firmly into the pan.
- Storage: Refrigerate in an hermetic container for as much as 3 days. To freeze, wrap in plastic wrap and foil, freeze for as much as 2 months, and thaw within the fridge earlier than serving. (Finest so as to add berries after thawing!)
Topping Concepts
- Contemporary Fruit: Strawberries, blueberries, blackberries, kiwi, figs, or mango.
- Fruit Sauces: Cherry, blueberry, or blended berry compote.
- Candy Drizzles: Honey or maple syrup.
- Chocolate: Darkish chocolate ganache or shavings.
- Nuts: Toasted almonds, pistachios, or hazelnuts.
- Citrus: Lemon, lime, or orange zest.
Vitamin
Vitamin Info
No-Bake Ricotta Cheesecake
Quantity per Serving
% Each day Worth*
* P.c Each day Values are primarily based on a 2000 calorie weight loss program.
Vitamin Disclaimer:
The dietary info on this web site is simply an estimate and is supplied for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website will not be assured. It shouldn't be used as an alternative choice to knowledgeable nutritionist’s recommendation.
How one can make ricotta cheesecake (step-by-step pictures)
Grease a 9-inch springform pan. Combine graham cracker crumbs and brown sugar, then stir in melted butter till mixed. Press firmly into the pan and freeze for 15-20 minutes.
Beat cream cheese, powdered sugar, and vanilla, then combine in ricotta till clean. Unfold into the crust, cowl, and refrigerate for at the very least 4 hours.
Earlier than serving, take away the pan’s outer ring and switch to a plate. Prime with recent fruit if desired. Serve chilled.
