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No-Bake Ricotta Cheesecake

This no-bake ricotta cheesecake features a creamy, rustic texture with a mild sweetness from ricotta cheese, whipped with fresh cream and a touch of vanilla. It’s assembled without turning on the oven, with a buttery graham cracker crust providing a crunchy base, resulting in a light yet satisfying dessert that’s perfect for warm days or last-minute gatherings.
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Prep Time 20 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups ricotta cheese full-fat recommended
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 150 grams graham cracker crumbs about 10-12 crackers crushed finely
  • ¼ cup melted butter
  • Pinch salt
  • Optional fresh berries or honey for garnish

Equipment

  • Springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer
  • parchment paper

Method
 

  1. Line the bottom of your springform pan with parchment paper, then press the graham cracker crumbs mixed with melted butter and a pinch of salt evenly into the bottom to form a firm crust. Chill in the fridge for 10 minutes to set.
  2. In a mixing bowl, whisk together the ricotta cheese, powdered sugar, and vanilla extract until the mixture is smooth, creamy, and slightly fluffy, about 2 minutes.
  3. In a separate bowl, whip the heavy cream with an electric mixer until soft peaks form, which takes about 3-4 minutes. The cream should hold gentle peaks but not be stiff.
  4. Gently fold the whipped cream into the ricotta mixture in thirds, using a spatula. Carefully mix until just combined, maintaining the mixture’s airy texture and avoiding deflation.
  5. Pour the creamy filling over the chilled crust, smoothing the top with a spatula to create an even surface.
  6. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm and set.
  7. Once set, run a thin knife around the edge of the springform pan to loosen the sides, then carefully remove the pan’s sides.
  8. Garnish the top with fresh berries or a drizzle of honey for a burst of color and flavor, if desired.
    1 ½ cups ricotta cheese
  9. Slice with a warm, damp knife for clean, neat pieces, and serve chilled to enjoy the creamy, rustic texture.

Notes

For a dairy-free version, substitute heavy cream with coconut cream and ricotta with blended silken tofu. The cheesecake benefits from overnight chilling for optimal firmness and flavor development.