No Bake Ricotta Cheesecake Recipe

Make No Bake Ricotta Cheesecake quickly and easily. Delicious creamy cheesecake with 7 ingredients. Serve plain or with fresh berries!

Graham Cracker Crust – 2 cups graham cracker crumbs (215 grams) – ¼ cup brown sugar – ½ cup butter, melted Cheesecake Filling – 16 ounces cream cheese, room temperature – 1 ¼ cups powdered sugar (170 grams) – 15 ounces whole milk ricotta cheese, room temperature (drained) – 1 teaspoon vanilla – fresh berries for garnishing (optional)



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Crust: Mix graham cracker crumbs and brown sugar in a bowl. Mix in melted butter. This should resemble moist sand. 

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Press the mixture into a 9-inch springform pan with a rubber spatula or your hands; set aside.

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Mix room-temperature cream cheese and powdered sugar for cheesecake filling in a large bowl.

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With a hand mixer, blend cream cheese for 2 minutes. For 2 minutes, mix ricotta cheese and vanilla for a fluffy filling.

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Apply filling to graham cracker crust. Rubber or offset spatulas smooth cheesecake tops. Refrigerate the pan overnight or for 4 hours in foil or plastic.

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Chill the cake and remove the pan collar with a sharp knife along the edge. Open the pan collar carefully to remove the cake. Serve simple or with berries.

Calories: 388kcal | Carbohydrates: 31g | Protein: 7g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 303mg | Potassium: 121mg | Fiber: 1g | Sugar: 21g | Vitamin A: 902IU | Calcium: 127mg | Iron: 1mg 


Also See

Chocolate Chip Ricotta Cookies Recipe