No-Bake Whipped Ricotta Cheesecake Recipe

Introduction

This no-bake whipped ricotta cheesecake is a luscious, creamy dessert that comes together quickly without the need for an oven. Featuring a crunchy Biscoff cookie crust and a light, fluffy filling, it’s perfect for warm days or anytime you want a delicious treat with minimal fuss.

Ingredients

• 4 oz. Biscoff cookies (about 18), finely crushed
• 4 tbsp. unsalted butter, melted and cooled
• 1 tsp. finely grated lemon zest
• 1 (1/4-oz.) packet gelatin
• 1 cup heavy whipping cream
• 3/4 cup (150 g) granulated sugar, divided
• 3 cups (24 oz.) whole-milk ricotta
• 1 cup (8 oz.) mascarpone
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla bean paste or vanilla extract
• 1/4 tsp. kosher salt

Instructions

1. Step 1: Line the bottom of an 8-inch springform pan with parchment paper. In a medium bowl, combine the finely crushed Biscoff cookies, melted butter, and lemon zest. Press the mixture firmly into the bottom of the prepared pan to form the crust.
2. Step 2: Pour 1/4 cup of hot water into a small bowl and sprinkle the gelatin over it. Stir until the gelatin dissolves and let it sit for 5 to 10 minutes to absorb the water.
3. Step 3: In the bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and 1/2 cup of the granulated sugar on medium-high speed until stiff peaks form.
4. Step 4: In a large bowl, stir together the ricotta, mascarpone, lemon juice, vanilla bean paste, kosher salt, and the remaining 1/4 cup sugar until light and fluffy, about one minute. Add the gelatin mixture and stir to combine.
5. Step 5: Gently fold the whipped cream into the ricotta mixture until fully incorporated.
6. Step 6: Transfer 1 cup of the filling into a piping bag fitted with a star tip. Pour the remaining filling over the prepared crust, smoothing the top with a spatula. Pipe 5 to 6 large decorative florets on top of the cheesecake.
7. Step 7: Refrigerate the cheesecake until the gelatin sets, at least 1 hour and 30 minutes or up to overnight, before serving.

Tips & Variations

• For a stronger lemon flavor, add an extra teaspoon of lemon zest to the filling.
• If you don’t have a springform pan, use a regular cake pan lined with parchment but be mindful that removal may be trickier.
• Try topping the cheesecake with fresh berries or a drizzle of caramel for added flavor and decoration.
• Mascarpone can be substituted with cream cheese for a slightly tangier taste, but the texture will be less creamy.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. For best texture, consume within the first 24 hours. To serve, allow it to sit at room temperature for 10 minutes before slicing. This cheesecake is not suitable for freezing as the texture may change after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie for the crust?

Yes, any crisp cookie such as graham crackers, digestive biscuits, or even Oreos can work well. Adjust the amount of sugar accordingly if the cookies are sweetened.

Do I have to use gelatin in this recipe?

Gelatin helps the cheesecake set firmly without baking. If you prefer a softer texture, you can omit it, but the cheesecake will be less stable and may need to be served with a spoon.

No-Bake Whipped Ricotta Cheesecake Recipe

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This No-Bake Whipped Ricotta Cheesecake is a luscious and creamy dessert featuring a crunchy Biscoff cookie crust and a light, airy filling made with ricotta, mascarpone, and whipped cream. It’s set with gelatin and flavored with lemon zest and vanilla, making it a refreshing and elegant treat that requires no baking and minimal effort.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 2 hours (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 4 oz. Biscoff cookies (about 18), finely crushed
• 4 tbsp. unsalted butter, melted and cooled
• 1 tsp. finely grated lemon zest

Filling

• 1 (1/4-oz.) packet gelatin
• 1/4 cup hot water
• 1 cup heavy whipping cream
• 3/4 cup (150 g) granulated sugar, divided
• 3 cups (24 oz.) whole-milk ricotta
• 1 cup (8 oz.) mascarpone cheese
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla bean paste or vanilla extract
• 1/4 tsp. kosher salt

Instructions

1. Prepare Crust: Line the bottom of an 8-inch springform pan with parchment paper. In a medium bowl, combine the finely crushed Biscoff cookies, melted butter, and lemon zest. Mix thoroughly until the crumbs are evenly coated. Press the cookie mixture firmly into the bottom of the prepared pan to form a compact crust. Set aside.
2. Bloom Gelatin: In a small bowl, pour 1/4 cup of hot water and sprinkle the gelatin over the surface. Stir gently to combine and let it sit for 5 to 10 minutes to allow the gelatin to absorb the water and soften (bloom).
3. Whip Cream: Using a stand mixer with the whisk attachment on medium-high speed, beat the heavy whipping cream with 1/2 cup granulated sugar until stiff peaks form. The cream should be light and hold its shape when the whisk is lifted. Set the whipped cream aside.
4. Make Filling: In a large mixing bowl, combine the ricotta, mascarpone, fresh lemon juice, vanilla bean paste or extract, kosher salt, and the remaining 1/4 cup granulated sugar. Stir vigorously for about 1 minute until the mixture is smooth and fluffy. Add the bloomed gelatin to the cheese mixture and stir until fully incorporated. Then gently fold the whipped cream into the cheese and gelatin mixture to keep the filling light and airy.
5. Assemble Cheesecake: Transfer approximately 1 cup of the filling into a piping bag fitted with a star tip for decoration. Pour the remaining filling into the prepared crust in the springform pan, smoothing the top evenly with a spatula. Pipe 5 to 6 large floral rosettes or florets on top of the cheesecake using the filled piping bag.
6. Chill and Set: Refrigerate the cheesecake for at least 1 hour and 30 minutes to allow the gelatin to set and the cheesecake to firm up. For best results, chill overnight. Once set, release the springform pan sides and serve chilled.

Notes

• Ensure gelatin is fully bloomed for a smooth and stable set.
• If Biscoff cookies are unavailable, graham crackers or digestive biscuits can be used as an alternative for the crust.
• Use whole-milk ricotta for the creamiest texture; part-skim ricotta may make the filling less rich.
• Make sure the melted butter is cooled before mixing with cookies to avoid softening the crust too much.
• The cheesecake keeps well in the refrigerator for up to 3 days.
• For a decorative touch, garnish with fresh berries or a dusting of powdered sugar before serving.

Keywords: no-bake cheesecake, ricotta cheesecake, whipped ricotta, Biscoff cookie crust, easy cheesecake dessert, gelatin cheesecake, springform pan dessert