No-Bake Lemon Ricotta Cheesecake
Is there a more perfect union than lemon and ricotta cheese? We don’t think so. We pair the two together whenever we can. In that spirit, today we’re sharing our No-Bake Lemon Ricotta Cheesecake. This dessert is light, not too sweet and takes very little time to put together.
Cheesecake seems like one of those desserts that’s divisive – you either love it or you don’t. We fall into the not-a huge-fan of cheesecakes, mostly because they are so dense and, well, cream-cheesy. Our No-Bake Lemon Ricotta Cheesecake is the perfect cheesecake for both camps. It’s light and fluffy and uses ricotta cheese in place of cream cheese. If you are a cream cheese fan, you can definitely substitute cream cheese for the ricotta if you wish.
We make our graham cracker crust from scratch but you can also use prepared crusts that are sold in the baking aisle at grocery stores. If making your crust from scratch, we use a metal measuring cup to gently press the crumbs into the bottom and sides of the pan to create the crust.
Our Ricotta Lemon Cheesecake is garnished with candied lemons (we use this recipe) but you can also top it with fresh berries of any kind or a berry coulis.
Thinking of you all and hoping you are safe, sane and healthy <3
Jump to Recipe
Crush the graham crackers in a food processor to a fine crumb.
Use a measuring cup to press the graham cracker crumb mixture into the bottom and up the sides of the springform pan.
Add the heavy whipping cream to the mixer while running at medium-high speed.
Scrape contents of the mixer bowl into the crust.
Smooth the top as much as possible.
Top with candied lemons and refrigerate for at least 3 hour or overnight.
Use a sharp knife to slice and enjoy!
No-Bake Lemon Ricotta Cheesecake
Ingredients
- Filling:
- 16 oz whole milk ricotta cheese
- ½ cup powdered sugar
- ¼ cup lemon juice
- 1 tsp vanilla
- Zest from 1 lemon finely grated
- 8 oz heavy whipping cream
- Crust:
- 18 graham crackers 2 packs from a 14 oz box
- 8 tablespoons butter melted
- 2 tablespoons granulated sugar
- Topping: optional:
- Candied lemon slices
Instructions
- Break up graham crackers and place in food processor. Process until they look sand. Place them in a large bowl and stir in melted butter and sugar until the mixture resembles wet sand. Pour into a 9” springform pan and gently press the crumb mixture on the bottom and up the sides of the pan, making sure the crust is uniformly thick. We use a metal measuring cup to gently press the crust into the bottom and sides of a spring form pan (or a 9”inch pie pan). Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the ricotta cheese, sugar, lemon juice, vanilla and lemon zest until it’s light and fluffy about 2 minutes. Slowly add the heavy cream and continue to beat until the mixture thickens and increases in volume, 3-4 minutes.
- Pour filling into prepared crust and smooth out the top with a spatula. Top with candied lemons, if using. Refrigerate at least 3 hours or preferably overnight.
Hello
Really like this recipe idea. Took it out of refrigerator from overnight and the filling did not firm up. It was minus the lemon juice. Appreciate any troubleshooting.
Steve
Hi Steve. We are sorry to hear that your cheesecake did not firm up. The lemon juice is necessary, not just for flavor but because the acid in it helps to firm up the heavy cream and whipped ricotta. Our cheesecake is pretty light and fluffy in general as it doesn’t contain any cream cheese like a traditional cheesecake. We would expect it to be soft but it should hold together if you use the lemon juice (or any other citrus juice). We hope you will give it another try.
I will try again and let you know. I managed to save it by pouring out the mixture into bowl and adding gelatin. Pouring it back in and refrigerating.
Thank you