No-Bake Whipped Ricotta Cheesecake Recipe
Introduction
This no-bake whipped ricotta cheesecake offers a light and creamy alternative to traditional cheesecakes. It features a crunchy Biscoff cookie crust combined with a fluffy ricotta and mascarpone filling, all set effortlessly without baking.
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 to prevent sticking.
- Step 2: In a medium bowl, combine the finely crushed Biscoff cookies, melted butter, and lemon zest. Press this mixture firmly into the bottom of the prepared pan to form an even crust.
- Step 3: Pour 1/4 cup of hot water into a small bowl and sprinkle the gelatin evenly over the surface. Stir gently and let it sit for 5 to 10 minutes until the gelatin fully absorbs the water.
- Step 4: Using a stand mixer fitted with a whisk attachment, beat the heavy cream and 1/2 cup of the granulated sugar on medium-high speed until stiff peaks form. Set aside.
- Step 5: In a large bowl, stir together ricotta, mascarpone, lemon juice, vanilla bean paste, kosher salt, and the remaining 1/4 cup sugar until the mixture is light and fluffy, about 1 minute.
- Step 6: Add the gelatin mixture to the ricotta blend and stir until fully combined. Then gently fold in the whipped cream to retain its volume.
- Step 7: Transfer about 1 cup of the filling into a piping bag fitted with a star tip. Pour the remaining filling evenly over the prepared crust and smooth the top with a spatula.
- Step 8: Pipe 5 to 6 large decorative florets on top of the filling for an elegant finish.
- Step 9: Refrigerate the cheesecake until the gelatin is set, at least 1 hour and 30 minutes, but it can be chilled overnight for best results.
Tips & Variations
- For a citrus twist, add a tablespoon of finely chopped fresh herbs like basil or mint to the filling.
- Swap the Biscoff cookies for graham crackers or digestive biscuits if preferred.
- Use a silicone spatula to gently fold whipped cream to keep the filling airy and light.
- If you don’t have a piping bag, simply spread the topping evenly or use a resealable plastic bag with the corner snipped off.
Storage
Store the cheesecake covered in the refrigerator for up to 3 days. To reheat slightly before serving, let it sit at room temperature for 10 to 15 minutes to soften but avoid warming it, as it is meant to be enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use powdered gelatin instead of a gelatin sheet?
Yes, powdered gelatin works the same way as long as you properly bloom it in hot water before adding it to the filling.
Can I prepare this cheesecake a day in advance?
Absolutely. In fact, chilling it overnight helps the flavors meld and the gelatin set firmly for a perfect texture.
PrintNo-Bake Whipped Ricotta Cheesecake Recipe
This No-Bake Whipped Ricotta Cheesecake is a creamy and delightful dessert featuring a crisp Biscoff cookie crust and a light, fluffy ricotta and mascarpone filling. Enhanced with fresh lemon juice and vanilla bean paste, it’s perfect for a refreshing treat that requires no oven time.
- 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
- Diet: Vegetarian
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 Crust: Line the bottom of an 8-inch springform pan with parchment paper. In a medium bowl, combine finely crushed Biscoff cookies, melted cooled butter, and lemon zest. Mix until evenly blended and press this mixture firmly into the bottom of the prepared pan to form the crust.
- Bloom Gelatin: In a small bowl, pour 1/4 cup hot water and sprinkle the gelatin over the surface. Stir to combine and let it sit for 5 to 10 minutes until the gelatin fully absorbs the water and blooms.
- Whip Cream: Using the whisk attachment of a stand mixer, beat the heavy whipping cream with 1/2 cup of granulated sugar on medium-high speed until stiff peaks form. This whipped cream will give the cheesecake its light and airy texture.
- Mix Filling: In a large bowl, stir together the ricotta, mascarpone, lemon juice, vanilla bean paste, kosher salt, and remaining 1/4 cup granulated sugar until the mixture is light and fluffy, approximately 1 minute. Add the bloomed gelatin and stir until fully incorporated.
- Combine Filling and Cream: Gently fold the whipped cream into the ricotta mixture, ensuring a smooth and airy consistency without deflating the cream.
- Assemble Cheesecake: Transfer about 1 cup of the filling to a piping bag fitted with a star tip. Pour the remaining filling evenly over the prepared crust and smooth the top with a spatula. Pipe 5 to 6 large decorative florets on top for an elegant finish.
- Chill: Refrigerate the cheesecake for at least 1 hour and 30 minutes, or up to overnight, until the gelatin sets and the cheesecake is firm and sliceable.
Notes
- Ensure the gelatin is fully bloomed before adding it to the filling to prevent lumps.
- For best results, use whole-milk ricotta for richness and smooth texture.
- Allow the cheesecake to rest overnight for a more set and flavorful dessert.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- Use parchment paper in the springform pan for easy removal and clean edges.
Keywords: no-bake cheesecake, ricotta cheesecake, whipped ricotta dessert, Biscoff crust, easy no-bake dessert, mascarpone cheesecake
