No Bake Lemon Ricotta Cheesecake – Light, Creamy & Ready in Minutes!

Welcome to my kitchen! Today, I’m sharing my no bake lemon ricotta cheesecake, a dessert that’s always a hit at summer gatherings and family dinners. I first tried a version of this at my cousin’s Italian wedding years ago, and it instantly became a favorite. The combination of creamy ricotta, bright lemon, and a buttery graham cracker crust was just heavenly. Since then, I’ve been perfecting my own recipe, and I’m so excited to share it with you.

This recipe is perfect for anyone who loves an easy no bake lemon cheesecake and wants something delicious without turning on the oven. It’s ideal for hot summer days, last-minute entertaining, or when you’re craving something sweet but don’t want to spend hours in the kitchen. The ricotta gives this cheesecake a lighter, fluffier texture compared to traditional cream cheese versions, and the lemon adds that perfect tangy brightness that keeps you coming back for more.

What I love most about this lemon ricotta cheesecake recipe is how forgiving it is. Even if you’re new to making desserts, you’ll find this one surprisingly simple. The filling comes together in minutes, the crust requires no baking, and the hardest part is just waiting for it to chill in the fridge. Trust me, once you try this no bake ricotta cheesecake, it’ll become your go-to dessert for potlucks, picnics, and weeknight treats. Let’s dive in and see why this recipe is a must-try!

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Quick Recipe Facts

Prep Time: 20 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 20 minutes
Servings: 8-10 slices
Difficulty: Easy
Calories: ~280 per slice (optional)

This recipe is surprisingly quick and easy – perfect for busy afternoons when you need an impressive dessert without the fuss!

Tip: Prep your ingredients for a smooth lemon ricotta dessert no bake experience. Having everything at room temperature makes mixing a breeze.

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Ingredients

For this no bake lemon ricotta cheesecake, you’ll need the following ingredients. The beauty of this recipe is its simplicity – most items are probably already in your kitchen. You can swap regular graham crackers for gluten-free ones if needed, and I’ve even used honey instead of sugar for a more natural lemon ricotta dessert no bake version.

For the Crust:

• 2 cups graham cracker crumbs (about 14-16 crackers)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons granulated sugar
• Pinch of salt

For the Filling:

• 16 oz (2 cups) whole milk ricotta cheese, drained if watery
• 8 oz cream cheese, softened to room temperature
• ¾ cup powdered sugar
• 2 tablespoons fresh lemon juice (about 1 large lemon)
• 2 teaspoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream, cold
• Optional: ¼ teaspoon almond extract for extra depth

For the Lemon Topping (Optional):

• ½ cup lemon curd (store-bought or homemade)
• Fresh berries for garnish
• Extra lemon zest

Ingredient Notes: The ricotta adds a light, fluffy texture that makes this easy no bake lemon cheesecake feel less heavy than traditional versions. If your ricotta is very wet, drain it in a fine-mesh strainer for 15-20 minutes before using. The combination of ricotta and cream cheese gives you the best of both worlds – tang and creaminess.

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Instructions

Making this no bake lemon ricotta cheesecake is easier than you might think. Just follow these simple steps, and you’ll have a stunning dessert ready to impress.

Step 1: Prepare the Crust

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Mix with a fork until the mixture resembles wet sand and holds together when pressed. Press this mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup or glass to create an even layer. Make sure to press it up the sides about 1 inch high. Pop the crust in the fridge while you prepare the filling – this helps it set nicely.

Step 2: Make the Creamy Filling

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for about 2 minutes until smooth and fluffy. Add the drained ricotta cheese and continue beating until well combined and creamy, about 1-2 minutes more. For a soft no bake lemon ricotta cheesecake, don’t overbeat at this stage – you just want everything smooth and incorporated.

Step 3: Add the Lemon Flavor

Add the powdered sugar, lemon juice, lemon zest, and vanilla extract to the ricotta mixture. Beat on low speed until just combined, scraping down the sides of the bowl as needed. The lemon zest is what really makes this lemon ricotta cheesecake recipe sing, so don’t skip it!

Step 4: Whip the Cream

In a separate clean bowl, whip the cold heavy cream with an electric mixer on high speed until stiff peaks form, about 3-4 minutes. This step is crucial for giving your creamy lemon ricotta cheesecake that light, mousse-like texture.

Step 5: Fold It All Together

Gently fold the whipped cream into the ricotta mixture using a rubber spatula. Use a gentle folding motion – imagine you’re tucking the whipped cream into bed. I like using a wooden spoon for this part; it just works better and helps maintain those airy peaks. Fold until no white streaks remain, but be careful not to deflate the mixture.

Step 6: Assemble and Chill

Pour the filling into your prepared crust, smoothing the top with an offset spatula or the back of a spoon. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer it chills, the better it sets – patience is key for this simple lemon cheesecake no bake recipe!

Step 7: Add the Finishing Touches

Just before serving, spread a thin layer of lemon curd over the top if desired, and garnish with fresh berries and extra lemon zest. Run a knife around the edges of the pan before releasing the springform – this ensures clean, beautiful slices.

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Pro Tips

Tip 1: Don’t skip draining the ricotta if it’s watery – excess moisture can make your cheesecake too soft and prevent it from setting properly. A few minutes of draining makes all the difference.

Tip 2: Use room temperature cream cheese for a fluffier no bake lemon cheesecake with ricotta. Cold cream cheese creates lumps that are hard to smooth out, even with vigorous mixing.

Tip 3: For the best texture, whip your heavy cream to stiff peaks but don’t overwhip it into butter. You want it to hold its shape when you lift the beaters, with peaks that stand straight up.

Tip 4: Line the bottom of your springform pan with parchment paper before adding the crust – trust me, it makes removing slices so much easier and prevents sticking.

Tip 5: If you’re making this light lemon ricotta cheesecake in advance, wait to add any wet toppings like lemon curd or berries until just before serving to keep the top from getting soggy.

Tip 6: For a more intense lemon flavor, add an extra teaspoon of lemon zest. The oils in the zest pack more punch than the juice alone.

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Serving Suggestions

This no bake lemon ricotta cheesecake is stunning on its own, but here are some ways to take it to the next level:

• Serve chilled with a cup of hot coffee or iced tea for a refreshing contrast
• Top individual slices with fresh raspberries, blueberries, or sliced strawberries
• Drizzle with a homemade blueberry compote or raspberry sauce
• Add a dollop of freshly whipped cream and a sprig of fresh mint
• Dust with powdered sugar just before serving for an elegant presentation
• Pair with a crisp white wine like Prosecco for special occasions

These serving ideas elevate your no bake Italian lemon cheesecake experience and make it feel restaurant-worthy. I love serving this at summer barbecues – it’s light enough that people don’t feel too full, but indulgent enough to satisfy any sweet tooth.

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Storage & Reheating

Storage: Store your no bake lemon ricotta cheesecake covered in the refrigerator for up to 4-5 days. Keep it in the springform pan with plastic wrap pressed directly against the surface, or transfer to an airtight container. Unlike baked cheesecakes, this one actually tastes better after a day or two as the flavors meld together.

Freezing: You can freeze this cheesecake for up to 2 months! Wrap individual slices in plastic wrap, then aluminum foil, and place in a freezer-safe container. Thaw overnight in the refrigerator before serving. The texture might be slightly softer after freezing, but it’s still delicious.

Make Ahead: This make ahead lemon ricotta dessert is perfect for meal prep. In fact, I recommend making it the night before you need it – the extra chill time helps it set beautifully and the flavors develop even more.

Note: Because this is a no-bake dessert, always keep it refrigerated. Don’t leave it out at room temperature for more than 2 hours to maintain food safety and the best texture.

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Health & Nutrition Info

This no bake lemon ricotta cheesecake can be adapted to fit various dietary needs:

• Lower Sugar: Reduce the powdered sugar to ½ cup or substitute with a powdered sugar alternative like Swerve
• Gluten-Free: Use gluten-free graham crackers or substitute with crushed almond flour cookies
• Lighter Version: Use low-fat ricotta and reduced-fat cream cheese, though the texture will be slightly less creamy
• Dairy-Free: This one’s tricky since ricotta is key, but you could experiment with cashew cream cheese and tofu-based ricotta substitutes

Nutritional Info (approximate per slice):

• Calories: 280-320 (depending on toppings)
• Protein: 7g
• Carbs: 28g
• Fat: 18g
• Calcium: 12% DV

The ricotta provides a good source of protein and calcium compared to all-cream-cheese versions, making this a slightly more balanced dessert option. This healthier light lemon ricotta cheesecake option is perfect for weekend treats when you want something sweet but not overly heavy.

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Conclusion

There you have it – my go-to recipe for the most delicious no bake lemon ricotta cheesecake that comes together in minutes and tastes like you spent all day in the kitchen. The creamy ricotta filling, bright lemon flavor, and buttery crust create the perfect trifecta of textures and tastes. Whether you’re making this for a special occasion or just because you’re craving something sweet, I guarantee it’ll become a staple in your dessert rotation.

Try this no bake lemon ricotta cheesecake and let me know how it turned out! I’d love to see your creations – tag me on Instagram or leave a comment below with your thoughts. Did you add any fun toppings? Make any substitutions? I read every comment and love hearing from you.

Don’t forget to rate this recipe below if you loved it, and share it with friends who need an easy, impressive dessert in their lives. For more no-bake treats, check out my No Bake Strawberry Cream Pie and Easy Tiramisu Cups – both are just as simple and crowd-pleasing!

Happy baking (or should I say, happy non-baking)! 🍋

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FAQ

Can I freeze this no bake lemon ricotta cheesecake?
Yes! Your no bake lemon ricotta cheesecake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving. The texture may be slightly softer after freezing, but it will still taste amazing.

What if I don’t have ricotta cheese?
While ricotta is what makes this recipe special, you can substitute with mascarpone cheese or additional cream cheese in a pinch. The texture will be denser and richer, similar to a traditional New York-style cheesecake, but still delicious.

Can I make this recipe ahead of time?
Absolutely! This easy no bake lemon cheesecake is perfect for making ahead. In fact, it’s best when made at least 4 hours before serving, or even the night before. The extra time allows the flavors to develop and the filling to set perfectly.

How can I adjust the sweetness?
Start with ½ cup of powdered sugar and taste the filling before adding the whipped cream. You can always add more sugar if needed. If you prefer a tangier cheesecake, add an extra tablespoon of lemon juice to balance the sweetness.

My filling seems too soft – what went wrong?
The most common culprit is watery ricotta. Make sure to drain your ricotta well before using. Also, ensure your whipped cream reaches stiff peaks before folding it in. If it’s still soft after 4 hours of chilling, pop it in the freezer for 30 minutes to help it set.

Can I use a different type of crust?
Yes! Try crushed vanilla wafers, gingersnaps, or even Biscoff cookies for the crust. For a gluten-free version, use gluten-free graham crackers or almond flour mixed with melted butter and a bit of honey.

Do I need a springform pan?
A springform pan makes serving much easier, but you can use a regular 9-inch pie dish or even make individual lemon ricotta cheesecake cups in small glasses or jars for a fun presentation. Just adjust the chilling time accordingly.

How do I prevent the crust from getting soggy?
Make sure to press the crust firmly and chill it before adding the filling. You can also brush the chilled crust with a thin layer of melted white chocolate before adding the filling – it creates a barrier and adds a subtle sweetness.