No-Bake Whipped Ricotta Cheesecake

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Imagine a cheesecake that requires no baking and is whipped to perfection – that’s what we have here! This delightful treat might be a break from the norm, but trust me, it’s worth it. Forget the traditional cheesecake styles you’re used to; this one takes the crown.

The filling is where the magic happens. Imagine fluffy ricotta and mascarpone mixed with whipped cream – it’s like a dream come true. And let’s talk about the crust: Biscoff cookies, the favorite airline snack, form the base, adding a lightly spiced touch to the creamy goodness.

Here are some tips to ensure your cheesecake turns out just right:

  • When using gelatin, mix it with hot water and let it cool to room temperature. Don’t wait too long, or it’ll gel too much.
  • The type of ricotta matters. Look for whole-milk varieties like Galbani or Calabro for that sweet, creamy texture.
  • If you don’t have vanilla bean, vanilla extract works just fine.
  • For best results, let the cheesecake chill in the fridge overnight before serving.
  • Freezing the cake briefly before serving helps it release from the pan easily.

No-Bake Whipped Ricotta Cheesecake

Prep Time 30 minutes
Total Time 2 hours
Course Dessert
Servings 8



  • 4 ounces Biscoff cookies about 18 cookies, finely crushed
  • 4 tablespoons unsalted butter melted and cooled
  • 1 teaspoon finely grated lemon zest


  • 1 packet 1/4 ounce gelatin
  • 1 cup heavy whipping cream
  • 3/4 cup granulated sugar divided
  • 3 cups whole-milk ricotta cheese 24 ounces
  • 1 cup mascarpone cheese 8 ounces
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 1/4 teaspoon kosher salt


  • Line the bottom of an 8-inch springform pan with parchment paper.
  • Mix crushed cookies, melted butter, and lemon zest in a medium bowl. Press the mixture into the bottom of the prepared pan.


  • In a small bowl, sprinkle gelatin over 1/4 cup hot water. Let it sit for 5 to 10 minutes until the gelatin absorbs the water.
  • Using a stand mixer with a whisk attachment, beat cream and 1/2 cup granulated sugar until stiff peaks form.
  • In a large bowl, mix ricotta, mascarpone, lemon juice, vanilla, and remaining 1/4 cup sugar until fluffy. Add gelatin and fold in the whipped cream.
  • Transfer some filling to a piping bag fitted with a star tip. Pour the remaining filling into the crust and smooth the top. Pipe large florets on top of the filling.
  • Refrigerate for at least 1 hour and 30 minutes, or overnight, until set. Enjoy your delicious no-bake whipped cheesecake!

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