No-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
