No Bake Ricotta Cheesecake is a creamy and delicious recipe that comes together quick and only requires seven ingredients! You’re going to love this delicious no-bake cheesecake that’s great for any occasion.
One bite and you may never bake a cheesecake again! This recipe for no bake ricotta cheesecake has that creamy and delicious texture you love, no oven required.
Why this Recipe Works!
This recipe for no bake ricotta cheesecake delivers the creamy and delicious texture you love from cheesecake, with a lot less work. It’s great for the hot summer months or when you just want a cheesecake fast!
The crust on this cake is the graham cracker base that you would find on most cheesecakes. Here, it’s a simple combination of ground graham crackers crumbs, brown sugar, and melted butter to give that delicious crunch. And, all you need to do is press it into the pan.
The filling for this cheesecake makes it super special. Here, it’s a combination of cream cheese and ricotta cheese that keeps the filling super light and flavorful.
Ricotta cheese gives the cheesecake an amazing texture while providing a lighter finish than standard cheesecakes. Plus, it’s super easy to work with, just use a hand mixer to add it to the cream cheese and powdered sugar.
This is a great recipe to make ahead too! In fact, you should try to make the cheesecake at least 6 hours ahead of time, up to 24 hours in advance. It’s great for parties and whenever you need to make a quick dessert!
There are only 7 ingredients in this no bake ricotta cheesecake recipe: graham cracker crumbs, brown sugar, butter, powdered sugar, ricotta cheese, cream cheese, and vanilla.
- Graham Cracker Crumbs: you can find graham cracker crumbs in the grocery store baking section. However, you can always make your own using whole graham crackers pulsed in a food processor.
- Ricotta Cheese: I like to use the whole milk ricotta cheese in this recipe. It gives a nice creamy texture, more so than if you use part skim ricotta. Also, be sure to drain the ricotta of any excess liquid before using.
- Cream Cheese: the cream cheese adds a texture that you just can’t get alone from the ricotta cheese. Use two packages of room temperature ricotta cheese. Be sure that the cream cheese is softened before using.
You can change the flavors of this cheesecake by adding 1/4 lemon juice or even a teaspoon of almond extract. It’s a great base recipe and you can add whatever toppings on top that you like.
How to Make No Bake Ricotta Cheesecake
This recipe comes together fast and has the most delicious flavor and texture. You can make this recipe up to a day in advance. It will need at least 4 hours to chill be serving.
For this recipe, I like to use a standard 9-inch springform pan. However, you could make this in a pie tin or 9 x 9 baking pan. Just press the crumbs into the bottom of the pan and add the filling overtop.
Step 1: make the crust for the cheesecake. In a bowl stir together the graham cracker crumbs and brown sugar. Then pour in the melted and butter and stir until combined.
Step 2: press the graham cracker mixture into the bottom of a springform pan. You can just press it in with a rubber spatula or your hands.
Step 3: in a large bowl, use a handheld mixer to beat together the cream cheese and powdered sugar. Then, add in the ricotta cheese and vanilla and mix for 2-3 minutes until the mixture is well combined.
Step 4: pour the filling on top of the graham cracker crust. Use a spatula or butter knife to spread the filling evenly over the top. Don’t worry if it’s not perfectly smooth on top.
Lightly cover the cheesecake with foil or plastic wrap and refrigerate for at least 4 hours.
Topping the No Bake Ricotta Cheesecake
Once your cheesecake is chilled (at least 4 hours), you can remove the collar. To do so, run a sharp knife around the edge of the cheesecake to loosen it, then undo the collar of the springform pan.
Carefully remove the collar of the pan. You can attempt to move the entire cheesecake off the base of the pan, however I just serve mine on the base.
No Bake Ricotta Cheesecake is absolutely delicious served as is. You can dress it up with some mixed berries, like I did here, or you can add a dollop of whipped cream or fruit compote on top.
The cheesecake can be topped with whatever is in season. Or, if you added lemon to the filling, place some candied lemon peel on top of the cake.
This recipe is so perfect for any occasion and nearly impossible to mess up! Be sure to give it a try today.
Recipe Tips and FAQs
Here are my tips and tricks for making No Bake Ricotta Cheesecake:
- If you can’t find graham cracker crumbs, you can make your own in the food processor. About 14 full sheets of graham crackers will give you about 2 cups of graham cracker crumbs.
- Use room temperature ingredients. It’s absolutely necessary that you are using room temperature cream cheese and ricotta cheese when making this cake. They will be able to blend better and you’ll get a light and fluffier texture without any remaining cream cheese chunks.
- Make sure you plan ahead when making this cake. It will need to chill and set in the refrigerator for at least 4 hours. I like to make mine a day in advance and let it chill until ready to serve.
- You can make no bake ricotta cheesecake in a springform pan, 9 x 9 inch baking pan, or in a pie pan.
Ricotta cheesecake is best when you use a combination of ricotta cheese and cream cheese. The cream cheese will give the cake a creamier texture and subdue any graininess from the ricotta.
No bake cheesecakes should be refrigerated for at least 4 hours before serving. This will give the cake time to set. Ideally, you should refrigerate for at least 6 hours or overnight.
Ricotta cheesecake and no bake ricotta cheesecake are delicious served with fresh berries, whipping cream, or lemon zest. You can also make a fruit reduction on the stove, chill, and then spoon it over the cheesecake.
More Ricotta Desserts
Ricotta cheese is a delicious addition to Italian desserts. Here are some of my favorite recipes are made with ricotta cheese:
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No Bake Ricotta Cheesecake
- 9 inch springform pan
Graham Cracker Crust
- 2 cups graham cracker crumbs (215 grams)
- ¼ cup brown sugar
- ½ cup butter, melted
- 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)
- To make the graham cracker crust, in a bowl stir together the graham cracker crumbs and brown sugar. Add in the melted butter and stir until well combined. The mixture should resemble wet sand. Pour the mixture into the bottom of a 9-inch springform pan and press it down using a rubber spatula or your hands; set aside.
- To make the cheesecake filling, in a large bowl combine the room temperature cream cheese and powdered sugar. Mix well using a hand mixer until the cream cheese is smooth and well combined, about 2 minutes. Add in the ricotta cheese and vanilla and continue mixing until the filling is light and fluffy, about 2 minutes.
- Pour the filling on top of the graham cracker crust. Use a rubber spatula or offset spatula to smooth the top of the cheesecake. Cover the pan with foil or plastic wrap and refrigerate for at least 4 hours or overnight.
- Once the cake is well chilled, remove the collar of the pan by running a sharp knife around the edge of the cake. Open the collar of the pan and carefully lift it off the cake. Serve as is or garnish with fresh berries.
- If you are making your own graham cracker crumbs, pulse about 14 full sheets of graham crackers in a food processor until crumbly.
- If you don’t have a springform pan this can be made in a 9 x 9 inch baking dish or a pie pan.
- Be sure you are using room temperature cream cheese and ricotta cheese.
- Drain the ricotta before using.
- You can make this cheesecake up to a day in advance. Be sure it chills for at least 4 hours before serving.
- Fresh berries make a nice garnish but you can also serve as is or with a dollop of whipped cream on top.