No-Bake Whipped Ricotta Cheesecake Recipe
Introduction
This no-bake whipped ricotta cheesecake is a light and creamy dessert that comes together effortlessly. With a crunchy Biscoff cookie crust and a fluffy ricotta-mascarpone filling, 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
- Step 1: Line the bottom of an 8-inch springform pan with parchment paper. In a medium bowl, combine the crushed Biscoff cookies, melted butter, and lemon zest. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- Step 2: Pour 1/4 cup of hot water into 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 and blooms.
- Step 3: Using a stand mixer fitted with the whisk attachment, beat the heavy cream and 1/2 cup of granulated sugar on medium-high speed until stiff peaks form.
- Step 4: In a large bowl, stir together the ricotta, mascarpone, lemon juice, vanilla bean paste or extract, kosher salt, and the remaining 1/4 cup sugar until the mixture is light and fluffy, about 1 minute.
- Step 5: Add the bloomed gelatin to the ricotta mixture and stir well to combine. Gently fold in the whipped cream until fully incorporated.
- Step 6: Pour most of the filling into the prepared crust and smooth the top. Transfer about 1 cup of the filling to a piping bag fitted with a star tip and pipe 5 to 6 large floral shapes on top.
- Step 7: Refrigerate the cheesecake for at least 1 hour 30 minutes, or up to overnight, until the gelatin is set and the cheesecake is firm.
Tips & Variations
- For a brighter flavor, add a tablespoon of orange zest along with the lemon zest in the crust.
- Use gluten-free cookies if you need a gluten-free dessert option.
- Swap mascarpone with cream cheese for a slightly tangier taste and firmer texture.
- Chill your mixing bowl and whisk attachment for easier whipped cream preparation.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. Keep it chilled until serving for the best texture. To re-soften slightly after refrigeration, let it sit at room temperature for 10 to 15 minutes before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use powdered gelatin instead of sheets?
Yes, powdered gelatin works well for this recipe. Just follow the blooming instructions carefully, sprinkling it over cold water and letting it stand until absorbed before using.
Can I make this cheesecake dairy-free?
This recipe relies heavily on dairy products for texture and flavor. However, you could try substituting with non-dairy ricotta-style products and coconut cream, but the texture and taste will differ significantly.
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No-Bake Whipped Ricotta Cheesecake Recipe
- Total Time: 1 hour 50 minutes (including chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This No-Bake Whipped Ricotta Cheesecake is a light and creamy dessert that combines the tangy flavors of ricotta and mascarpone with a crunchy Biscoff cookie crust. It requires no baking and uses gelatin for setting, making it an easy yet elegant treat perfect for any occasion.
Ingredients
Crust
- 4 oz. Biscoff cookies (about 18), finely crushed
- 4 tbsp. unsalted butter, melted, 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
- 1 c. (8 oz.) mascarpone
- 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″ springform pan with parchment paper. In a medium bowl, mix together the finely crushed Biscoff cookies, melted unsalted butter, and finely grated lemon zest. Press the cookie mixture firmly into the bottom of the prepared pan to form an even crust layer.
- Bloom the gelatin: Fill a small bowl with 1/4 cup of hot water. Sprinkle the gelatin evenly over the surface and stir to combine. Let the gelatin sit undisturbed for 5 to 10 minutes until it absorbs the water and becomes gelatinous.
- Whip the cream: In the large bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream and 1/2 cup of granulated sugar. Beat on medium-high speed until stiff peaks form, ensuring the cream is light and fluffy.
- Make the filling mixture: In a separate large bowl, stir together the ricotta, mascarpone, fresh lemon juice, vanilla bean paste (or extract), kosher salt, and remaining 1/4 cup granulated sugar until the mixture is light and fluffy, approximately 1 minute. Add the bloomed gelatin to the mixture and stir until fully incorporated.
- Fold in whipped cream: Gently fold the whipped cream into the ricotta mixture until combined, maintaining the airy texture.
- Assemble the cheesecake: Transfer about 1 cup of the filling into a piping bag fitted with a star tip. Pour the remaining filling onto the prepared cookie crust in the springform pan and smooth the top evenly. Pipe 5 to 6 large decorative florets onto the surface using the reserved filling in the piping bag.
- Chill and set: Refrigerate the cheesecake for at least 1 hour 30 minutes, or preferably overnight, allowing the gelatin to set and the cheesecake to firm up before serving.
Notes
- Using whole-milk ricotta and mascarpone ensures a creamy, rich texture.
- Finely crushing the Biscoff cookies helps the crust hold together well when mixed with butter.
- Blooming the gelatin properly is important for the cheesecake to set correctly.
- The whipped cream should be beaten to stiff peaks but not overwhipped to maintain volume in the filling.
- For best results, chill the cheesecake overnight to enhance its flavor and firmness.
- You can substitute vanilla bean paste with pure vanilla extract without compromising taste.
- If you prefer a firmer crust, you can briefly chill it in the fridge before adding the filling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian-American
Keywords: No-bake, cheesecake, ricotta, mascarpone, Biscoff crust, whipped cream, easy dessert, gelatin-based cheesecake, lemon zest, springform pan
