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
Scale
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
