Let Me Tell You About This Cheesecake
Alright, so—this no-bake whipped ricotta cheesecake? It’s the dessert I pull out when I want to impress people but honestly can’t bring myself to turn on the oven (especially in July; my kitchen turns into a sauna). The first time I made it, I was convinced there had to be a catch—cheesecake without baking? But my stubbornness paid off, and now it’s basically my secret weapon for birthdays, summer BBQs, or, you know, when I just want something creamy and sweet after a long day. Plus, my mum once said it reminded her of the desserts she ate on holiday in Italy. That’s all I need to hear! Oh, and if you make it at midnight while listening to 80s playlists, it tastes even better. Not sure why, but it just does.
Why You’ll Love This (or at least why I do!)
I make this when the oven’s just not an option (or when I remember I forgot to buy eggs). My family goes absolutely wild for this—probably because it’s cold, creamy, and somehow feels fancy without being fussy. Plus, if you’ve ever had a cheesecake crack on you, you’ll appreciate this zero-stress version. It’s the kind of thing that disappears from the fridge almost mysteriously fast—sometimes I think there are cheesecake goblins in my house. Oh, and you don’t need to be a pro baker; actually, I think it works better if you aren’t too precious about it. The more relaxed, the better!
What You’ll Need (and what I sometimes swap in)
- 250g ricotta cheese (Full fat, but honestly, I’ve used low-fat when that’s all I’ve got. My grandmother swore by Galbani, but supermarket brand is fine.)
- 200g cream cheese (Philadelphia is the gold standard, but Lidl does a version that’s just as good)
- 100g icing sugar (Or regular sugar blitzed in the blender if you’re desperate. I’ve done it.)
- 1 tsp vanilla extract (Sometimes I forget and use almond instead. Not the same but still nice!)
- 1 tbsp lemon juice (Fresh is lovely, bottled works in a pinch. Or a few drops if you want it subtle.)
- 1 pack digestive biscuits (about 200g) (Graham crackers if you’re in the States, or—confession—I once used HobNobs and it was glorious!)
- 75g melted butter (Salted, unsalted, I’ve mixed both. Don’t stress.)
Optional extras: A handful of berries, chocolate shavings, or a drizzle of honey on top. Whatever’s lurking in your fridge, pretty much.
How To Make It (Just Trust Me)
- Bash up the biscuits in a bag with a rolling pin (or wine bottle—done that in a pinch) until they’re crumbs. Mix in the melted butter. Press it all into the bottom of a springform tin, or honestly, any dish you can line with parchment. Don’t worry if it’s a bit patchy—the filling covers a multitude of sins.
- Pop the base in the fridge while you get on with the rest. Sometimes I forget this step, but it still works.
- In a big bowl, whisk together ricotta, cream cheese, and icing sugar. Electric beaters make life easier, but a sturdy fork and some elbow grease work if you fancy an arm workout. Add the vanilla and lemon juice. This is where I usually sneak a taste (for quality control, obviously).
- Spoon the creamy goodness onto your chilled base. Smooth the top (or leave it rustic—nobody’s judging). Give the tin a little wiggle to settle it all in.
- Back in the fridge it goes for at least 4 hours. Overnight is best, but who has the patience? I’ve eaten it after 2 and it’s perfectly respectable.
- Decorate with whatever makes you happy—berries, chocolate, grated lemon zest… Or just leave it plain and let people add their own toppings. (Sometimes my son dumps half a jar of jam on his slice. Not recommended, but kids will be kids.)
Notes I’ve Figured Out The Hard Way
- Don’t overmix—the texture gets weird and grainy. I learned this the messy way.
- If your ricotta seems a bit watery, drain it briefly before using. Or don’t, and just call it “extra creamy” (I’ve done both).
- The base sticks less if you use parchment, but on second thought… it’s extra washing up, so I don’t always bother.
- I genuinely think it tastes better the next day, if you can wait that long. Something about the flavors settling in? Who knows.
How I’ve Tweaked (and Sometimes Botched) This Recipe
- Once tried swapping ricotta for mascarpone. Super rich, not for the faint hearted (but honestly, yum).
- I tried making a gluten-free version with almond flour instead of biscuits—eh, it fell apart a bit, but still tasted lovely with a spoon.
- Occasionally I swirl in some lemon curd before chilling. Looks fancy, impresses the in-laws!
- One time I tried adding chopped dried fruit. Wouldn’t recommend; the bits got weirdly chewy.
Equipment (Or What I Make Do With)
- Springform tin—nice to have, but I’ve used a Pyrex dish lined with clingfilm. Getting it out is a bit of a faff, but you get there in the end.
- Electric beaters—helpful, but you can make do with a whisk. Or a fork, if you’re feeling strong and patient (not always my strong suits).
- Mixing bowls—any old bowl will do. Once used a salad bowl. No regrets.
How To Store It (If It Even Lasts Long Enough…)
Stick any leftovers (ha!) in an airtight box in the fridge. It should keep for up to three days, but in my house it never lasts more than a day. Actually, I once hid a slice at the back of the fridge—it was still perfect two days later. Don’t freeze it though; the texture gets a bit odd, like eating sweet ricotta ice shards. Not my thing.
How I Like To Serve It (And You Might, Too)
We usually slice it up and top with whatever fruit is in season—strawberries, blueberries, or even roasted plums in autumn. Sometimes I’ll do a dollop of honey and some pistachios if I’m feeling posh. At Christmas, I once sprinkled over crushed candy canes (it looked festive but tasted… interesting). My brother likes his with strong coffee, Italian-style. You do you!
Hard-Earned Pro Tips
- I once tried to rush the chilling step and served a wobbly cheesecake puddle. Learn form my mistakes; let it set properly. It’s worth the wait.
- If you forget to line the tin, run a warm knife round the edge before releasing. Saves a lot of sticky drama.
- Don’t panic if the filling looks a bit lumpy before whisking; it always comes together in the end.
- If your kitchen is super hot, pop the mixing bowl in the fridge before you start. Keeps things less melty.
FAQ (Because People Actually Ask Me These!)
- Can I make this ahead of time? Sure! Actually, I think it’s better the next day—if you can resist eating it right away, that is.
- What if I don’t have ricotta? Well, you could try cottage cheese, but give it a good blitz so it’s not lumpy. Not exactly the same, but it’ll do in a pinch.
- Is there a way to make it less sweet? Just use less sugar. Sometimes I start with 75g, then taste and add a bit more if needed.
- Could I make this vegan? Haven’t tried, but I’ve seen some folks use cashew-based vegan fillings. Let me know if you find a good one!
- How firm will it get? Not quite as set as a baked version, but it should slice nicely if you let it chill long enough. Or just eat with a spoon if patience isn’t your thing.
And while we’re at it—if you want to up your cheesecake game, check out Sally’s Baking Addiction’s no-bake cheesecake tips. They’re honestly a lifesaver if you’re new to all this!
Oh, and here’s a quick shout-out to BBC Good Food’s no-bake cheesecake for helping me figure out what I was doing wrong the first time I tried this. Turns out, less is more!
Alright, that’s me done rambling. Let me know how yours turns out—bonus points if you sneak a slice before breakfast. Not that I’ve ever done that… (except I totally have).
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 1/2 cups whole milk ricotta cheese
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, cold
- Fresh berries, for topping (optional)
Instructions
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1In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated.
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2Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
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3In a large bowl, beat the ricotta cheese, cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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4In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the ricotta mixture until fully combined.
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5Spread the whipped ricotta filling evenly over the chilled crust. Smooth the top with a spatula.
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6Refrigerate the cheesecake for at least 4 hours or until set. Top with fresh berries before serving, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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