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No Bake Ricotta Cheesecake

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.

No Bake Ricotta Cheesecake with fresh berries on top.

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.

For another delicious treat, be sure to try this No Bake Lemon Mascarpone Cheesecake. And, if you love cannoli flavors, then you have to try this No Bake Cannoli Cheesecake.

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.

slice of no bake ricotta cheesecake on a white plate.

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!

Ingredients

overhead photo of ingredients need to make the recipe including butter, powdered sugar, vanilla, and graham cracker crumbs.

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.

process shots showing how to make recipe including pressing the crust into a pan, and creaming the filling in a bowl.

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.

No Bake Ricotta Cheesecake on a wood cutting board with mixed berries on top.

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.

overhead photo of no bake ricotta cheesecake topped with mixed berries on a wood cutting board.

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.

Overhead photo of recipe with berries on to and a slice of cake on a white plate.

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.
Do you have to use cream cheese in ricotta cheesecake?

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.

How long to refrigerate a no-bake cheesecake?

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.

What goes well with ricotta cheesecake?

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.

No bake ricotta cheesecake on a plate with fresh berries on top.

More Ricotta Desserts

Ricotta cheese is a delicious addition to Italian desserts. Here are some of my favorite recipes are made with ricotta cheese:

Almond Ricotta Cake

Chocolate Ricotta Bundt Cake

Limoncello Ricotta Cookies

Blueberry Ricotta Cake

Chocolate Chip Ricotta Cake

no bake ricotta cheesecake slice on a white plate with fresh berries on top.

Love this recipe? Please leave a 5-star rating in the recipe card below and/or review in the comments section further down the page.

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no bake ricotta cheesecake
Print Recipe
5 from 4 votes

No Bake Ricotta Cheesecake

No Bake Ricotta Cheesecake comes together quick and is so easy to make. Just 7 ingredients for this tasty creamy cheesecake. Serve as is or with fresh berries on top!
Prep Time15 mins
Chill Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Italian
Keyword: no bake cheesecake, ricotta cheesecake
Servings: 12 servings
Calories: 388kcal
Cost: 8-9

Equipment

  • 9 inch springform pan

Ingredients

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)

Instructions

  • 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.

Notes

  • 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. 

Nutrition

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
Recipe Rating




Amanda Wren-Grimwood

Sunday 29th of May 2022

This cheesecake looks so rich and creamy and I love that it's no bake too. Great dessert for the summer.

Tavo

Saturday 28th of May 2022

you got me with no-bake! loved this recipe! Definitely making it again.

angelakallison

Sunday 29th of May 2022

yes, no bake is the best!

Ieva

Saturday 28th of May 2022

One of the easiest recipes for no-bake cheesecake I've ever found, but the result was AMAZING! Creamy, perfect amount of sweetness and great buttery base! Thanks!

angelakallison

Sunday 29th of May 2022

I'm so happy you loved it! Thanks for the comment :)

Kushigalu

Saturday 28th of May 2022

Love this no-bake cheesecake. Looks fantastic. Thanks for sharing.

Anjali

Saturday 28th of May 2022

Omg this cheesecake was so easy to make and turned out to be delicious!! My whole family loved it!