No-Bake Whipped Ricotta Cheesecake

Posted on March 11, 2025

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

No-Bake Whipped Ricotta Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Prep Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 8 1x
  • Category: Dessert

Ingredients

Scale

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

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

FILLING & ASSEMBLY

  1. 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.
  2. Using a stand mixer with a whisk attachment, beat cream and 1/2 cup granulated sugar until stiff peaks form.
  3. 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.
  4. 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.
  5. Refrigerate for at least 1 hour and 30 minutes, or overnight, until set. Enjoy your delicious no-bake whipped cheesecake!

Tags:

You might also like these recipes

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star