No-Bake Whipped Ricotta Cheesecake Recipe

Introduction

This No-Bake Whipped Ricotta Cheesecake is a light and creamy dessert that combines the smoothness of ricotta and mascarpone with a crunchy Biscoff cookie crust. Easy to assemble without an oven, it’s perfect for warm days or when you want a fuss-free sweet treat.

Ingredients

• 4 oz. Biscoff cookies (about 18), finely crushed
• 4 tbsp. unsalted butter, melted and cooled
• 1 tsp. finely grated lemon zest
• 1 (1/4-oz.) packet gelatin
• 1 cup heavy whipping cream
• 3/4 cup (150 g) granulated sugar, divided
• 3 cups (24 oz.) whole-milk ricotta
• 1 cup (8 oz.) mascarpone
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla bean paste or vanilla extract
• 1/4 tsp. kosher salt

Instructions

1. Step 1: Line the bottom of an 8-inch springform pan with parchment paper.
2. Step 2: In a medium bowl, mix the crushed Biscoff cookies, melted butter, and lemon zest. Press this mixture firmly into the bottom of the prepared pan to form the crust.
3. Step 3: Place 1/4 cup hot water in a small bowl. Sprinkle the gelatin over the water and stir to combine. Let it sit for 5 to 10 minutes until the gelatin absorbs the water.
4. Step 4: In the large bowl of a stand mixer fitted with a whisk attachment, beat the heavy cream and 1/2 cup granulated sugar on medium-high speed until stiff peaks form.
5. Step 5: In a separate large bowl, stir together the ricotta, mascarpone, lemon juice, vanilla bean paste, salt, and remaining 1/4 cup granulated sugar until light and fluffy, about 1 minute. Add the gelatin mixture and stir until combined.
6. Step 6: Gently fold the whipped cream into the ricotta mixture until fully incorporated.
7. Step 7: Transfer 1 cup of the filling to a piping bag fitted with a star tip. Pour the remaining filling into the prepared crust and smooth the top evenly.
8. Step 8: Pipe 5 to 6 large florets on top of the filling for decoration.
9. Step 9: Refrigerate the cheesecake until the gelatin sets, at least 1 hour 30 minutes or up to overnight before serving.

Tips & Variations

• For extra flavor, try adding a tablespoon of orange zest along with the lemon zest in the crust mixture.
• If you don’t have vanilla bean paste, pure vanilla extract works just as well.
• Swap Biscoff cookies for graham crackers or digestive biscuits if preferred.
• Use a handheld mixer if you don’t have a stand mixer; just whisk the cream until stiff peaks form.
• For a dairy-free option, try coconut cream instead of heavy cream and a suitable non-dairy ricotta alternative.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. It’s best enjoyed chilled, so let it sit at room temperature for about 10 minutes before serving. Leftovers can be gently reheated to soften slightly but do not microwave to avoid melting the gelatin set.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes, this cheesecake actually benefits from being made ahead. Refrigerate it overnight for the best texture and flavor development.

What can I use if I don’t have gelatin?

You can substitute gelatin with agar-agar powder following package instructions, but note it sets differently and may alter the texture slightly.

No-Bake Whipped Ricotta Cheesecake Recipe

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This No-Bake Whipped Ricotta Cheesecake offers a creamy, luscious dessert featuring a crunchy Biscoff cookie crust and a light, airy filling made from ricotta and mascarpone cheeses. Perfect for warm days or when you want an impressive cheesecake without turning on the oven, this recipe combines fresh lemon zest and juice with a subtle hint of vanilla, set delicately with gelatin for a silky texture.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 50 minutes (including chilling time)
• Yield: 8 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Crust

• 4 oz. Biscoff cookies (about 18), finely crushed
• 4 tbsp. unsalted butter, melted and cooled
• 1 tsp. finely grated lemon zest

Filling

• 1 (1/4-oz.) packet gelatin
• 1 c. heavy whipping cream
• 3/4 c. (150 g) granulated sugar, divided
• 3 c. (24 oz.) whole-milk ricotta cheese
• 1 c. (8 oz.) mascarpone cheese
• 1 tbsp. fresh lemon juice
• 2 tsp. vanilla bean paste or vanilla extract
• 1/4 tsp. kosher salt

Instructions

1. Prepare the crust: Line the bottom of an 8-inch springform pan with parchment paper. In a medium bowl, combine the finely crushed Biscoff cookies, melted unsalted butter, and lemon zest. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust.
2. Bloom the gelatin: Pour 1/4 cup hot water into a small bowl. Sprinkle the gelatin over the water and stir gently to combine. Let it sit undisturbed for 5 to 10 minutes until the gelatin absorbs the water and blooms.
3. Whip the cream: Using the large bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream and 1/2 cup of the granulated sugar on medium-high speed until stiff peaks form, signifying fully whipped cream.
4. Make the filling: In a separate large bowl, stir together ricotta, mascarpone, fresh lemon juice, vanilla bean paste (or extract), kosher salt, and the remaining 1/4 cup sugar until light and fluffy, about one minute. Add the bloomed gelatin to this mixture and stir well to fully incorporate it. Gently fold in the whipped cream, ensuring the filling remains airy and smooth.
5. Assemble the cheesecake: Transfer about 1 cup of the filling to a piping bag fitted with a star tip. Pour the remaining filling over the prepared crust and smooth the top evenly. Use the piping bag to create 5 to 6 large decorative florets on the surface of the cheesecake.
6. Chill to set: Refrigerate the assembled cheesecake for at least 1 hour and 30 minutes, or up to overnight, to allow the gelatin to set and the flavors to meld before serving.

Notes

• Ensure the melted butter is cooled before mixing with cookie crumbs to prevent melting the crust prematurely.
• The gelatin bloom step is crucial for a firm, yet silky cheesecake texture.
• You can substitute vanilla bean paste with high-quality vanilla extract for similar flavor.
• For best results, use whole-milk ricotta for creaminess; low-fat ricotta may result in less smooth filling.
• Allow the cheesecake to chill overnight for optimal flavor development and firmness.

Keywords: no-bake cheesecake, ricotta cheesecake, whipped ricotta, Biscoff cookie crust, no bake dessert, easy cheesecake recipe