No-Bake Whipped Ricotta Cheesecake Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
