Dreamy No-Bake Whipped Ricotta Cheesecake Without the Fuss
Indulge in this delightful No-Bake Whipped Ricotta Cheesecake, a light and creamy dessert perfect for any occasion.
Equipment
- Springform pan
- - Mixing bowls
- - Electric mixer
Ingredients
Crust Ingredients
- 200 grams Biscoff Cookies Can substitute with graham crackers or Oreos.
- 75 grams Unsalted Butter Melted and cooled.
- 1 tablespoon Lemon Zest Or lime zest for a twist.
Filling Ingredients
- 400 ml Heavy Whipping Cream Can swap with whipped coconut cream for a dairy-free option.
- 1 tablespoon Gelatin Mix with hot water and cool before adding.
- 250 grams Whole-Milk Ricotta Quality brands like Galbani or Calabro yield the best results.
- 250 grams Mascarpone Cream cheese is a suitable substitute.
- 100 grams Granulated Sugar Use a low-calorie sweetener for a lower-sugar option.
- 2 tablespoons Fresh Lemon Juice Balances sweetness.
- 1 teaspoon Vanilla Bean Paste Vanilla extract can be used as an alternative.
- 1 pinch Kosher Salt Enhances overall flavors.
Instructions
Recipe Instructions
- Prepare the crust: Mix crushed Biscoff cookies with melted butter and lemon zest in a bowl. Press into the bottom of a springform pan and chill for about 30 minutes.
- Dissolve gelatin: In a small bowl, sprinkle gelatin over hot water and stir until completely dissolved. Allow to cool slightly.
- Whip the cream: Whip heavy cream in a large bowl until soft peaks form. Gradually add sugar until stiff peaks form.
- Combine cheese mixture: Mix ricotta, mascarpone, lemon juice, vanilla paste, and salt until smooth. Fold in whipped cream gently.
- Incorporate gelatin: Slowly pour in the cooled gelatin mixture into the cheese filling, stirring gently.
- Fill and chill: Pour the filling into the crust, smoothing the top. Refrigerate for at least 2 hours, preferably overnight.
Notes
Garnish with fresh berries or a berry compote for an elegant touch.