No-Bake Whipped Ricotta Cheesecake Recipe
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.
- 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
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
- 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.
- 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).
- 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.
- 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.
- 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.
- 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
