Description
These no-bake lemon ricotta cheesecake bars combine a creamy, tangy filling made from ricotta and cream cheese with a crunchy graham cracker crust. Perfect for a refreshing dessert that requires no oven time and is easy to prepare, these bars are chilled until set and make a delightful treat for any occasion.
Ingredients
Scale
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Filling:
- 1 (15 oz) container ricotta cheese
- 1 (8 oz) package cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ¼ cup fresh lemon juice
- 2 tbsp lemon zest
- 1 cup heavy whipping cream
For Garnish (optional):
- Lemon slices
- Fresh mint leaves
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of an 8×8-inch or 9×9-inch square pan, creating an even layer for the crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the filling base: In a large mixing bowl, beat together the ricotta cheese, softened cream cheese, powdered sugar, vanilla extract, fresh lemon juice, and lemon zest until the mixture is smooth and fully combined.
- Whip the cream: In a separate bowl, use an electric mixer to whip the heavy whipping cream until stiff peaks form, which should take approximately 2–3 minutes. This will add lightness to the filling.
- Combine filling ingredients: Gently fold the whipped cream into the ricotta mixture until evenly incorporated, taking care to maintain the whipped cream’s fluffiness.
- Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled crust using a spatula, smoothing out the top. Cover and refrigerate for at least 4 hours or overnight to allow the bars to set properly.
- Serve and garnish: Once the cheesecake has set, cut it into bars and garnish with optional lemon slices and fresh mint leaves. Serve chilled and enjoy this refreshing dessert.
Notes
- Use a stand or hand mixer for best results when whipping the cream and mixing the filling.
- For a lighter taste, substitute heavy cream with half-and-half, though the texture will be less stiff.
- Chilling the bars overnight helps the flavors meld and improves firmness.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Store leftovers covered in the refrigerator for up to 3 days.
