Crafted and kitchen-tested by pastry pros, this Ricotta Cheesecake No Bake layers airy Italian ricotta with silky cream cheese for a truly authentic, melt-in-the-mouth texture.
Prep clocks in at just 20 minutes. Because it’s a Ricotta Cheesecake No Bake, you can chill the dessert while you fire up the grill or head to the pool—no cracks, no hot kitchen.
Traditional cheesecakes demand water baths and long cooling periods. Our Ricotta Cheesecake No Bake delivers that same luxurious flavor profile without the wait.
Bookmark this Ricotta Cheesecake No Bake for every summer gathering—so you can serve a crowd-pleasing slice of Italy anytime the craving strikes.
Why This No Bake Ricotta Cheesecake Stands Out?
Bring the taste of old-world Italy to your table—no oven required. This Ricotta Cheesecake No Bake is a modern twist on a time-honored classic.
For generations, Italian ricotta cheesecake has been the star of Easter feasts and festive gatherings. Our Ricotta Cheesecake No Bake honors those roots while offering a quicker, hassle-free method for today’s busy kitchens.
By blending creamy ricotta with smooth cream cheese, this Ricotta Cheesecake No Bake achieves a lighter texture than dense American-style cheesecakes—without sacrificing richness or flavor.
It’s the ideal make-ahead dessert for weeknights, last-minute guests, or even when you're just craving something indulgent without the effort.
Serve this Ricotta Cheesecake No Bake topped with fresh berries, a drizzle of golden honey, or a splash of limoncello for that authentic Italian flair.
Pair it with espresso or cappuccino, and you’ve got a dinner party finale that feels both effortless and unforgettable.
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Ingredients
For the Graham Cracker Crust:
- Graham cracker crumbs
- Melted butter
- Granulated sugar
For the Ricotta Filling:
- Whole milk ricotta cheese
- Cream cheese, softened
- Powdered sugar
- Vanilla extract
- Fresh lemon juice
- Lemon zest
- Heavy whipping cream
Optional Garnishes:
- Fresh berries
- Lemon slices
- Powdered sugar
See recipe card for quantities.
Instructions
Prepare the Crust
- Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand
- Press mixture firmly into bottom of 9-inch springform pan
- Use measuring cup bottom to create even, compact layer
- Refrigerate while preparing filling
Make the Filling
- Beat cream cheese and ricotta until smooth using electric mixer (3-4 minutes)
- Gradually add powdered sugar, vanilla, lemon juice, and zest
- In separate bowl, whip heavy cream to stiff peaks
- Gently fold whipped cream into ricotta mixture in three additions
Assemble and Chill
- Spoon filling over prepared crust and smooth top with spatula
- Cover with plastic wrap
- Refrigerate for at least 4 hours or overnight
- Garnish with fresh berries before serving
- Prepare the Crust: Press crumbs, sugar & butter into pan and chill.
- Make the Filling: Beat ricotta, cream cheese, then fold in whipped cream.
- Assemble & Chill: Smooth filling in crust, cover and chill 4 hrs.
Equipment For Ricotta Cheesecake No Bake
- 9-inch springform pan - Makes removal easy and creates professional presentation
- Electric mixer - For whipping cream and mixing filling smoothly
- Large mixing bowls - Need at least two for separating ingredients
- Fine-mesh sieve - For sifting powdered sugar to prevent lumps
- Offset spatula - Creates smooth, even surfaces on finished cheesecake
- Measuring cups and spoons - For accurate ingredient measurements
Expert Cooking Tips & Hints
- Always use room temperature cream cheese for smoothest mixing
- Choose whole milk ricotta for best flavor and texture
- Start with less lemon juice and taste as you go
- Run knife under warm water before slicing for clean cuts
- Strain ricotta through fine-mesh sieve for 30 minutes for ultra-smooth texture
- Don't overwhip cream to avoid grainy texture
- Make ahead for best flavor development
Recipe Variations
Flavor Variations:
- Limoncello Version: Add 2 tablespoons limoncello to filling
- Sicilian Style: Fold in mini chocolate chips and chopped pistachios
- Berry Swirl: Add fresh berry puree for color and flavor
- Chocolate: Add ¼ cup cocoa powder for chocolate version
Dietary Modifications:
- Keto: Replace sugar with powdered erythritol and use almond flour crust
- Dairy-Free: Use cashew cream cheese and coconut whipped cream
- Lighter Option: Use light ricotta and reduced-fat cream cheese
- Crustless: Skip crust entirely for low-carb version
Storage
Refrigerator Storage:
- Keep covered in refrigerator for up to 5 days
- Wrap tightly with plastic wrap or store in airtight container
- Prevents absorption of other flavors
Freezing Instructions:
- Freeze individual slices for up to 3 months
- Wrap each slice in plastic wrap, then aluminum foil
- Thaw in refrigerator overnight before serving
Make-Ahead Tips:
- Prepare up to 2 days in advance for best results
- Flavors improve with time, making it perfect for entertaining
- Must be made ahead due to chilling requirements
The Secret Pastry Chefs Don’t Tell You About No Bake Ricotta Cheesecake
It all started in a tiny Italian café where I tasted the silkiest ricotta cheesecake of my life. I begged the chef for the recipe—and he finally whispered the secret: strain the ricotta. Just 30 minutes through a fine-mesh sieve, and you’ll remove all that extra moisture that makes most no-bake cheesecakes fall flat.
Since then, every time I make my Ricotta Cheesecake No Bake, that simple trick transforms it into a dessert that tastes like it came from a high-end pastry kitchen. The texture? Dreamy. The flavor? Pure Italian bliss. It’s the difference between just good and truly unforgettable.
FAQ
How long do you have to wait to eat a no-bake cheesecake?
You need to wait at least 4 hours before eating a ricotta cheesecake no bake, though overnight chilling (8-12 hours) gives the best results. The cheesecake needs this time to properly set and firm up in the refrigerator. Without adequate chilling time, your no bake ricotta cheesecake will be too soft to slice cleanly and won't hold its shape when served.
Why did my ricotta cheesecake crack?
Ricotta cheesecake no bake shouldn't crack since it's not baked. However, if you notice surface cracks, it's likely due to overbeating the mixture, which incorporates too much air, or temperature shock from moving between hot and cold environments. Unlike baked cheesecakes, no bake ricotta cheesecake cracks are usually from improper mixing or rapid temperature changes during the chilling process.
Can you use ricotta in a no-bake cheesecake?
Yes, ricotta cheese works excellently in no bake cheesecake recipes! Ricotta creates a lighter, fluffier texture compared to traditional cream cheese-only versions. For best results in ricotta cheesecake no bake, combine ricotta with cream cheese and whipped cream. The ricotta adds authentic Italian flavor while maintaining the creamy consistency that makes no bake ricotta cheesecake so delicious and easy to prepare.
How to tell if ricotta cheesecake is done?
A ricotta cheesecake no bake is done when the surface feels firm to touch and doesn't jiggle when gently shaken. The filling should hold its shape and not leave finger impressions when lightly pressed. Properly set no bake ricotta cheesecake will have a smooth, stable surface that's ready for slicing. This typically takes 4-6 hours of refrigeration, though overnight chilling ensures perfect texture.
Sweet Ending, Zero Oven
When you serve a slice of Ricotta Cheesecake No Bake, you prove that summer indulgence doesn’t need a preheated kitchen. The cool, citrus-kissed filling and cloud-light texture make this Ricotta Cheesecake No Bake the ultimate warm-weather showstopper—creamy, foolproof, and ready whenever cravings strike.
Craving more no-sweat sweets? After devouring your Ricotta Cheesecake No Bake, dive into The Best Instant Pot Pumpkin Cheesecake Recipe for cozy fall flavors or whip up the bite-size bliss of our Creamy No Bake Cheesecake Bites Recipe. Snap a photo of your creations, drop your twists in the comments, and let the dessert love—and SEO juice—keep rising!
From my kitchen, with heart.
Megan Riley ❤️
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Pairing
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Ricotta Cheesecake No Bake
Equipment
- 9-inch springform pan For easy removal and clean presentation
- Electric mixer For whipping and smooth mixing
- Large mixing bowls Use separate bowls for cream and cheese mix
- Fine-mesh sieve For straining ricotta
- Offset spatula Smooths the cheesecake top
- Measuring cups/spoons For accurate measurement
Ingredients
Crust
- 1 ½ cups graham cracker crumbs For crust
- ¼ cup granulated sugar For crust
- ½ cup melted butter For crust
Filling
- 1 ½ cups whole milk ricotta cheese Strained 30 minutes
- 8 oz cream cheese Softened
- ¾ cup powdered sugar Sifted
- 1 teaspoon vanilla extract
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- ¾ cup heavy whipping cream Whipped to stiff peaks
- fresh berries, lemon slices, sugar Optional, for garnish
Instructions
- Mix graham cracker crumbs, melted butter, and sugar until it resembles wet sand. Press mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to create an even, compact layer. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat softened cream cheese and strained ricotta with an electric mixer for 3–4 minutes until smooth. Add powdered sugar, vanilla extract, lemon juice, and lemon zest; mix until fully incorporated.
- In a separate bowl, whip heavy cream to stiff peaks. Do not overwhip to avoid graininess.
- Gently fold the whipped cream into the ricotta mixture in three additions, keeping the texture light and airy.
- Spoon the ricotta filling over the chilled crust and smooth the top with an offset spatula. Cover with plastic wrap.
- Refrigerate the cheesecake for at least 4 hours, preferably overnight, until fully set.
- Before serving, top with fresh berries, lemon slices, or a dusting of powdered sugar. Slice with a warm knife for clean cuts.
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