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This no-bake ricotta cheesecake comes together fast with just 25 minutes of prep. Featuring a classic graham cracker crust, it blends ricotta and cream cheese for a perfectly creamy, light, and fluffy texture and rich flavor.
Recipe Highlights
- Texture: This traditional cheesecake is all about the perfect balance—creamy and rich yet light and fluffy, never heavy or dense. Silky smooth filling with a golden and crumbly crust – this dessert melts in your mouth!
- Flavor: Tangy and sharp, with a slight sweetness and a buttery crust. The berries bring more sweetness and tartness that complement the cheese flavor. This is not an overly sweet cheesecake.
- A reliable, thoroughly tested, and fail-proof classic ricotta cheesecake recipe you can count on! It’s as simple as it gets—quick, easy, and totally fuss-free (it’s no-bake, after all!). I’ll walk you through each step with process photos to guide you along the way. I’ve tested it twice, so you’re in good hands—and if you run into any issues, I’m here to help troubleshoot (ask me questions in the comments)!
- Presentation: My goal with this cheesecake was to keep it simple—even in presentation. It looks elegant and perfect for entertaining, yet it’s decorated in the easiest (and most delicious) way possible: with fresh berries. Of course, there are plenty of other topping options—more on that below!
Ingredient Notes
- 15 graham crackers, crushed into fine crumbs – I used a food processor to crush up the graham crackers. You’ll get about 2 ¼ cups of crumbs.
- 3 tablespoons light brown sugar – This will help keep the crust from falling apart when it is combined with the melted butter.
- 8 tablespoons butter, room temperature – I used unsalted butter, but salted butter may be used without compromising the recipe.
- 16 ounces cream cheese, softened to room temperature – do not leave the cream cheese on the counter for longer than 2 hours.
- 1 cup powdered sugar enhances the lighter texture of this ricotta cheesecake.
- 1 teaspoon vanilla extract – real deal is always the best choice.
- 15 ounces whole milk ricotta, drained, – See notes below on how to drain ricotta. After draining it, you’ll have about ¾ cup of cheese. Should be at room temperature.
- Fresh fruit for garnish, optional – I topped the cheesecake with strawberries, blueberries, and blackberries. Raspberries would pair nicely with cheesecake, too.
Expert Tips
- Draining ricotta cheese: Line a colander or sieve with paper towels or cheesecloth over a sink or large bowl and add the ricotta cheese. Use a spatula to press the liquid out of the cheese. You can also line a cutting board with two layers of paper towels, spread out the ricotta cheese on top with a spatula, then press a single layer of paper towels on top to absorb the liquid. Repeat this until the ricotta has been reduced to ¾ – 1 cup of cheese.
- Make sure the cream cheese is smooth before adding the ricotta cheese. You don’t want any lumps in the cheesecake.
- I use a flat-bottom, metal measuring cup to press the crumbs into the bottom and up the sides of the springform pan to make sure the crust doesn’t fall apart.
Toppings
Ricotta cheesecake is super versatile when it comes to toppings! Keep it simple or go all out—either way, it’s delicious! Here’s a mix of classic and creative ideas (you can mix and match):
- Fresh Fruit: I used fresh strawberries, blueberries, and blackberries. You can also use/add sliced kiwi, fresh orange slices, mandarin orange segments, sliced fresh figs, crushed pineapple, or mango.
- Fruit Compotes or Sauces: Cherry, blueberry, or mixed berry compote adds a sweet, sticky, and syrupy touch. Drizzle with the sauce, then top with fruit!
- Honey or Maple Syrup: Add a light drizzle over the berries.
- Chocolate Ganache or Shavings: Dark chocolate is always my top choice!
- Nuts: Toasted almonds, pistachios, or hazelnuts for crunch.
- Citrus Zest: Sprinkle lemon, lime, or orange zest over the fruit or berries.
Storage instructions
- Refrigerator: Cover the cheesecake with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days.
- Freezer: Wrap the cheesecake in both plastic wrap and foil. Store it in the freezer for up to 2 months. Thaw it out in the refrigerator before serving. For the best results, store it before adding the berries on top.
No-Bake Ricotta Cheesecake
This no-bake ricotta cheesecake comes together fast with just 25 minutes of prep. It features a classic graham cracker crust and blends ricotta and cream cheese for a perfectly creamy, light, and fluffy texture and rich flavor.
Ingredients
- 15 graham crackers crushed into fine crumbs
- 3 tablespoons light brown sugar
- 8 tablespoons butter room temperature
- 16 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 15 ounces whole milk ricotta drained
- fresh berries for garnish, optional
Instructions
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Grease a 9-inch spring form pan with butter or shortening. Set aside.
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Melt the butter in a small, microwave-safe bowl, and set aside. Mix the graham cracker crumbs and brown sugar in a medium bowl thoroughly, then pour in the melted butter. Mix until the crumbs are well-coated and they stick together.
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Firmly press the crumbs using your fingers or the flat bottom of a cup into the bottom and sides of the prepared pan. Place the crust in the freezer for 15-20 minutes or until it is firm.
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While the crust is in the freezer, use an electric mixer to combine the cream cheese, powdered sugar, and vanilla extract. Add the drained ricotta cheese and continue mixing until the mixture is smooth.
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Spoon the cheese filling into the graham cracker crust, and spread it out evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours.
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When you are ready to serve, carefully remove the outside ring of the pan, and transfer the cheesecake to a large plate or cake stand. Top with fresh fruit if desired, and serve chilled.
Notes
- Small microwave-safe bowl
- 9-inch springform pan
- Butter or shortening for greasing the springform pan
- Medium mixing bowl
- Large mixing bowl
- Electric mixer or a stand mixer with a paddle attachment
- Small, offset spatula – Optional, but it makes smoothing out the cheesecake easier.
Tips for the perfect ricotta cheesecake
- Drain the Ricotta: Line a sieve with paper towels or cheesecloth, press out excess liquid, and reduce to ¾–1 cup.
- Smooth Cream Cheese: Ensure it’s lump-free before mixing with ricotta.
- Sturdy Crust: Use a flat-bottom metal measuring cup to press crumbs firmly into the pan.
- Storage: Refrigerate in an airtight container for up to 3 days. To freeze, wrap in plastic wrap and foil, freeze for up to 2 months, and thaw in the fridge before serving. (Best to add berries after thawing!)
Topping Ideas
- Fresh Fruit: Strawberries, blueberries, blackberries, kiwi, figs, or mango.
- Fruit Sauces: Cherry, blueberry, or mixed berry compote.
- Sweet Drizzles: Honey or maple syrup.
- Chocolate: Dark chocolate ganache or shavings.
- Nuts: Toasted almonds, pistachios, or hazelnuts.
- Citrus: Lemon, lime, or orange zest.
Nutrition
Nutrition Information
No-Bake Ricotta Cheesecake
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
How to make ricotta cheesecake (step-by-step photos)
Grease a 9-inch springform pan. Mix graham cracker crumbs and brown sugar, then stir in melted butter until combined. Press firmly into the pan and freeze for 15-20 minutes.
Beat cream cheese, powdered sugar, and vanilla, then mix in ricotta until smooth. Spread into the crust, cover, and refrigerate for at least 4 hours.
Before serving, remove the pan’s outer ring and transfer to a plate. Top with fresh fruit if desired. Serve chilled.
