No-Bake Ricotta Cheesecake
This no-bake ricotta cheesecake comes together fast with just 25 minutes of prep. It features a classic graham cracker crust and blends ricotta and cream cheese for a perfectly creamy, light, and fluffy texture and rich flavor.
Servings 8 slices
Calories 580kcal
Ingredients
- 15 graham crackers crushed into fine crumbs
- 3 tablespoons light brown sugar
- 8 tablespoons butter room temperature
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 15 ounces whole milk ricotta drained
- fresh berries for garnish, optional
Instructions
- Grease a 9-inch spring form pan with butter or shortening. Set aside.
- Melt the butter in a small, microwave-safe bowl, and set aside. Mix the graham cracker crumbs and brown sugar in a medium bowl thoroughly, then pour in the melted butter. Mix until the crumbs are well-coated and they stick together.
- Firmly press the crumbs using your fingers or the flat bottom of a cup into the bottom and sides of the prepared pan. Place the crust in the freezer for 15-20 minutes or until it is firm.
- While the crust is in the freezer, use an electric mixer to combine the cream cheese, powdered sugar, and vanilla extract. Add the drained ricotta cheese and continue mixing until the mixture is smooth.
- Spoon the cheese filling into the graham cracker crust, and spread it out evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours.
- When you are ready to serve, carefully remove the outside ring of the pan, and transfer the cheesecake to a large plate or cake stand. Top with fresh fruit if desired, and serve chilled.
Notes
You will need the following supplies:
- Small microwave-safe bowl
- 9-inch springform pan
- Butter or shortening for greasing the springform pan
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or a stand mixer with a paddle attachment
- Small, offset spatula - Optional, but it makes smoothing out the cheesecake easier.
- Drain the Ricotta: Line a sieve with paper towels or cheesecloth, press out excess liquid, and reduce to ¾–1 cup.
- Smooth Cream Cheese: Ensure it's lump-free before mixing with ricotta.
- Sturdy Crust: Use a flat-bottom metal measuring cup to press crumbs firmly into the pan.
- Storage: Refrigerate in an airtight container for up to 3 days. To freeze, wrap in plastic wrap and foil, freeze for up to 2 months, and thaw in the fridge before serving. (Best to add berries after thawing!)
- Fresh Fruit: Strawberries, blueberries, blackberries, kiwi, figs, or mango.
- Fruit Sauces: Cherry, blueberry, or mixed berry compote.
- Sweet Drizzles: Honey or maple syrup.
- Chocolate: Dark chocolate ganache or shavings.
- Nuts: Toasted almonds, pistachios, or hazelnuts.
- Citrus: Lemon, lime, or orange zest.
Nutrition
Calories: 580kcal | Carbohydrates: 44g | Protein: 11g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 114mg | Sodium: 487mg | Potassium: 188mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1348IU | Calcium: 193mg | Iron: 1mg