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
Ingredients
CRUST
- 4 ounces Biscoff cookies about 18 cookies, finely crushed
- 4 tablespoons unsalted butter melted and cooled
- 1 teaspoon finely grated lemon zest
FILLING & ASSEMBLY
- 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
Instructions
- 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.
FILLING & ASSEMBLY
- 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!