Light & Creamy No-Bake Whipped Ricotta Cheesecake Delight
Experience a delightful No-Bake Whipped Ricotta Cheesecake that captures the essence of Italian indulgence.
Equipment
- Springform pan
- Mixing bowls
- Whisk
- Measuring cups
- Spatula
Ingredients
For the Crust
- 24 cookies Biscoff Cookies Or swap with graham crackers or digestive biscuits.
- 1/2 cup Unsalted Butter Can substitute with coconut oil.
For the Filling
- 15 ounces Whole-Milk Ricotta Ensure high quality and drain if overly wet.
- 8 ounces Mascarpone Can use cream cheese if needed.
- 1 cup Heavy Whipping Cream Opt for coconut cream for a dairy-free version.
- 1/2 cup Granulated Sugar Adjust if using honey or maple syrup.
- 2 tablespoons Fresh Lemon Juice Lime juice can also work.
- 1 tablespoon Lemon Zest Substitute with lime zest if desired.
- 1 teaspoon Vanilla Bean Paste High-quality vanilla extract can be used.
- 1/4 teaspoon Kosher Salt Regular salt is fine but may alter flavor.
- 1 tablespoon Gelatin Use agar-agar for a vegan alternative.
Instructions
How to Make No-Bake Whipped Ricotta Cheesecake
- Prepare the Crust: Crush the Biscoff cookies until fine, then mix with melted butter and lemon zest until combined. Press firmly into the bottom of a springform pan.
- Dissolve Gelatin: In a small bowl, mix the gelatin with hot water until fully dissolved. Allow it to cool to room temperature.
- Blend Filling: In a large bowl, whip the heavy cream until stiff peaks form. In another bowl, combine the ricotta, mascarpone, sugar, lemon juice, vanilla bean paste, and salt, blending until smooth.
- Combine Mixtures: Gently fold the whipped cream into the ricotta mixture. Gradually fold in the cooled gelatin until fully incorporated.
- Chill and Serve: Pour the filling over the crust and smooth out evenly. Refrigerate for 1.5 to 2 hours or overnight.
Notes
Optional: Garnish with fresh berries or a drizzle of fruit puree for added flavor.