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!