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No-Bake Ricotta Cheesecake

This no-bake ricotta cheesecake features a smooth, airy filling made primarily from fresh ricotta, whipped cream, and subtle flavorings. The mixture is poured into a pan and chilled until set, resulting in a creamy, light-textured dessert with a delicate tang and elegant appearance. Perfect for busy weeknights, it requires no oven or crust, just simple ingredients and patience to chill.
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Prep Time 15 minutes
Total Time 4 minutes
Servings: 8
Course: Main Course
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh ricotta cheese drain excess moisture if watery
  • 1/2 cup superfine sugar or adjust to taste
  • 1 teaspoon lemon zest brightens flavor
  • 1/2 cup heavy cream whipped to soft peaks
  • 1 teaspoon vanilla extract use good quality vanilla
  • 1 tablespoon lemon juice
  • Optional gelatin dissolved in warm water, for firmer texture

Equipment

  • Springform pan
  • Parchment paper
  • Mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Line a springform pan with parchment paper, gently pressing it into the sides and bottom for easy removal later.
  2. In a large mixing bowl, add the drained ricotta cheese. Use a spatula to break it apart and make it easier to blend.
  3. Add the superfine sugar to the ricotta and whisk together until the mixture is smooth and creamy, about 2-3 minutes. You should see a slight sheen and no lumps.
  4. Zest a lemon directly into the mixture, releasing fragrant oils that brighten the flavor. Mix until evenly incorporated.
  5. Pour in the heavy cream and gently whisk until soft peaks form, creating a light, airy texture that lifts the filling.
  6. Stir in the vanilla extract and lemon juice, blending until the mixture is smooth and uniform.
  7. If using gelatin for added firmness, dissolve a tablespoon of gelatin in warm water according to package instructions, then fold it into the mixture. Otherwise, proceed without it for a softer texture.
  8. Pour the creamy filling into the prepared springform pan and use a spatula to smooth the surface evenly. Tap the pan gently on the counter to release any trapped air bubbles.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until the filling is set and a gentle jiggle is still noticeable in the center.
  10. Once chilled and set, run a knife around the edges of the pan to loosen the cheesecake. Carefully remove the sides of the springform to reveal the elegant, creamy dessert.
  11. Finish with a dusting of powdered sugar or fresh berries for a decorative touch. Slice with a sharp knife and serve chilled for the best texture and flavor.

Notes

For an extra firm cheesecake, incorporate gelatin dissolved in warm water into the mixture before pouring. Use high-quality ricotta for a richer flavor. Chill overnight for the best texture and flavor development.