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Slice of lemon-topped Ricotta Cheesecake No Bake on white stand

Ricotta Cheesecake No Bake

This Ricotta Cheesecake No Bake recipe combines the creamy texture of ricotta and cream cheese for a light, refreshing dessert. Ready in 20 minutes with no oven required.
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Course: Dessert
Cuisine: American, Italian
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 8 servings
Calories: 320kcal
Cost: $8–$10

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 130g | Calories: 320kcal | Carbohydrates: 22g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 180mg | Potassium: 140mg | Fiber: 0.5g | Sugar: 15g | Vitamin A: 650IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 0.6mg