No Bakery Cotta Cheesecake

This no-bake ricotta cheesecake comes together quickly after just 25 minutes of preparation. A blend of ricotta and cream cheese with a classic graham cracker crust is perfect for a creamy, light, fluffy texture and rich flavor.

Recipe highlights

Texture: This traditional cheesecake is about the perfect balance. It is creamy and rich, yet light and fluffy, and is not heavy or rich. A silky smooth filling with golden, crunchy skin – this dessert will melt in your mouth! Flavor: A slight sweetness and buttery skin, tangy and sharp. Berries provide more sweetness and sourness that complements the flavor of the cheese. This is not an overly sweet cheesecake. You can count on classic ricotta cheesecake recipes that are reliable, thoroughly tested and failed! It’s as easy as it gets – quick, easy, and completely out of hand (after all, it’s no bake!). Use process photos to see each step. We will show you along the way. I’ve tested it twice so you’re in good hands – and if you run into a problem I’ll help you troubleshoot here (please ask me in the comments)! Presentation: My goal with this cheesecake was to keep it simple in the presentation too. It looks great to make it elegant and entertaining, but is decorated in the simplest (and most delicious) way possible. Fresh berries. Of course, there are plenty of other topping options too.

Ingredient Notes

15 Graham Crackers Crushed in Fine Breadcrumbs – I used a food processor to crush the graham crackers. You will get about 2¼ cups of breadcrumbs. 3 tablespoons of light brown sugar – this helps prevent the crust from falling apart when combined with melted butter. 8 tablespoons of butter, room temperature – I used unsalted butter, but I can use salted butter without compromising the recipe. 16 oz cream cheese, softens to room temperature – do not leave cream cheese on the counter for more than 2 hours. A cup of powdered sugar enhances the light texture of this ricotta cheesecake. 1 tsp Vanilla Extract – Real Deal is always the best choice. 15 oz of whole milk ricotta, drained – see a note on how to drain ricotta. After draining it, you have about 3/4 cup of cheese. It must be at room temperature. Fresh fruit for decoration, options – I topped the cheesecake with strawberries, blueberries and blackberries. Raspberries also pair well with cheesecake.

Expert Tips

Drainage Ricotta Cheese: Add the ricotta cheese by plating paper towels or cheesecloths over a sink or large bowl, lined up in a colander or sieve. Use a spatula to extrude the liquid from the cheese. You can also line up on the cutting board with two layers of paper towels, spread the ricotta cheese over the spatula and press the one layer of paper towel on top to absorb the liquid. Repeat this until the ricotta is reduced to 3/4-1 cup cheese. Before adding ricotta cheese, make sure the cream cheese is smooth. I don’t want lumps in cheesecake. I use a flat bottom metal measuring cup to push the crusts down the sides and top of the springform pan to prevent the crust from falling apart.

topping

Ricotta cheesecake is extremely versatile when it comes to toppings! Keep it simple or go all out. Either way it’s tasty! This is a combination of classic and creative ideas (you can mix and match):

Fresh Fruit: I used fresh strawberries, blueberries and blackberries. You can also use/add a sliced ​​kiwi, fresh orange slices, mandarin orange segments, fresh sliced ​​figs, crushed pineapple, or mangoes. Fruit Composite or Sauce: Cherry, Blueberry, or Mixed Berry Compote adds a sweet, sticky, syrup-like touch. Drizzle the sauce and then top the fruit! Honey or Maple Syrup: Add a light drizzle over the berries. Chocolate ganache or shavings: Dark chocolate has always been my number one choice! Nuts: Hazelnuts for toasted almonds, pistachios, or hazelnuts. Citrus peel: Sprinkle fruit or berries with lemon, lime or orange peel.

Storage Instructions

Refrigerator: Cover the cheesecake with plastic wrap or store in an airtight container in the fridge for up to 3 days. Freezer: Wrap the cheesecake in both plastic wrap and foil. Store in the freezer for up to 2 months. Thaw in the fridge before serving. For best results, save the berries before adding them to the top.

printing

No Bakery Cotta Cheesecake

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This no-bake ricotta cheesecake comes together quickly after just 25 minutes of preparation. It features a classic graham cracker crust, blended with ricotta and cream cheese, completely creamy and light, with a fluffy texture and rich flavor.

course Dessert

cooking Americans

keyword There are no bali licotta cheesecakes, no ricotta cheesecakes

Preparation time twenty five Min Min

Cold times: 4 time time

Total time twenty five Min Min

Serving 8 slice

calorie 580kcal

author Julia

material

15 Graham crackers I was crushed by fine bread crumbs3 A large spoon Light brown sugar8 A large spoon butter room temperature16 Ounce Cream cheese It’s softened1 cup Powdered sugar1 Small spoons Vanilla extract15 Ounce Whole milk ricotta DrainageFresh berries For garnishes, options

American practices – Metrics

Instructions

Grease a 9-inch springform pan with butter or shortened. Please put it aside.

Melt the butter in a small microwave safe bowl and set aside. Mix the graham cracker crumbs and brown sugar thoroughly in a medium bowl and pour in the melted butter. Mix until the crumbs are well coated and they adhere.

Use the flat bottom of your fingers or cup to firmly push the crumbs into the bottom and sides of the prepared pan. Place the skin 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 cream cheese, powdered sugar and vanilla extract. Add the drained ricotta cheese and continue mixing until the mixture is smooth.

Spoon the cheese over the graham cracker crust and spread it evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours.

Once ready to serve, carefully remove the ring on the outside of the pan and transfer the cheesecake to a large plate or cake stand. Top with fresh fruit if necessary, chill and eat.

Note

The following supplies are required:

Small Microwave Safe Bowl 9 Inch Spring Form Bread Butter or Shortened Spring Form Bread Medium Mixing Bowl Large Mixing Bowl Electric Mixer or Stand Mixer with Paddle Attachment Small Offset Spatula – Optional but makes smoothing your cheesecake easier.

The perfect ricotta cheesecake tips

Drain the ricotta: Line up the sieve with a paper towel or cheese cloth, extrude any excess liquid, reducing it to ¾-1 cup. Smooth cream cheese: Make sure there are no lumps before mixing with ricotta. Heavy Duty Crust: Use a flat-bottom metal measuring cup to firmly push the crumbs into the pan. Storage: Refrigerate in an airtight container for up to 3 days. To freeze, wrap the wrap and foil, freeze for up to two months, then thaw in the fridge before serving. (It’s best to add berries after thawing!)

Topping ideas

Fresh fruits: strawberries, blueberries, blackberries, kiwi, figs, or mangoes. Fruit sauce: Cherry, blueberries, or mixed berry compote. Sweet light rain: honey or maple syrup. Chocolate: Dark chocolate ganache or shavings. Nuts: Toasted almonds, pistachios, or hazelnuts. Citrus: Lemon, lime, or orange peel.

nutrition

calorie: 580kcal | carbohydrates: 44g | protein: 11g | fat: 40g | Saturated fat: twenty threeg | Polyunsaturated fat: 2g | January Saturated Fat: 11g | Trans Fat: 0.5g | cholesterol: 114mg | sodium: 487mg | potassium: 188mg | fiber: 1g | sugar: 27g | Vitamin A: 1348iu | calcium: 193mg | iron: 1mg

How to make a ricotta cheesecake (step-by-step photos)

Grease a 9-inch springform pan. Mix the graham cracker crumbs with brown sugar and mix in the melted butter. Push firmly into the pan and freeze for 15-20 minutes.

Beat cream cheese, powdered sugar and vanilla and mix with ricotta until smooth. Crust, cover and refrigerate for at least 4 hours.

Remove the outer ring of the pan and transfer it to the plate before serving. Top with fresh fruit if necessary. Chill and eat.

Other quick and easy desserts

Strawberry Blueberry Cake Almond Pair Cake Raspberry Lemon Cake