No Bake Italian Ricotta Cheesecake

This isn’t your heavy, standard cheesecake; it’s silky and velvety. Studded with vanilla flecks, it manages to be impossibly light yet deeply decadent and indulgent without ever touching the oven.

Simple Cheesecake Meets Elevated Italian Flair

I’ve always loved a classic no-bake cheesecake for its “mix and chill” magic, but y’all know me, I give it some oomph. I wanted to create something that kept that same ease but is more sophisticated. By adding ricotta, we shift the flavor profile from a one-note American classic to something more elevated.

What I love about this recipe is how it manages to be both relatable and refined. It’s the kind of dessert you can whip up when you want a treat, yet it’s stunning enough to be the centerpiece of a dinner party. Luscious and elevated, proving that you don’t need an oven to create a masterpiece that tastes as if it came straight from a high-end bakery.

Italian Ricotta Cheesecake Ingredients

Marrying into an Italian family, this is a gentle nod to my love for Italian ingredients. It’s a given that I’ll always have a 5-pound tub of ricotta in my fridge.

• Cream Cheese: full-fat brick and very soft
• Ricotta: whole milk and very dry, also room temperature
• Vanilla Bean Paste
• Confectioners sugar
• Graham Cracker Crust

Chef Lori’s #1 Tip: The Temperature Secret

The key to that signature light and airy texture is starting with truly room-temperature cream cheese and ricotta. If the cream cheese and ricotta are is even slightly chilled, you’ll end up with “beads” of plain cream cheese rather than a velvety-smooth filling.

more Ricotta recipes

How to Make No-Bake Ricotta Cheesecake Filling

As I mentioned above, your cheeses MUST be at room temperature and super soft. This filling comes together quickly – we’re talking mere minutes.

1. To a large bowl, add the cream cheese and ricotta and mix until completely smooth, stopping to scrape down the sides of the bowl a few times. I prefer to use a hand mixer for this, but you can use a stand mixer with the beater attachment.
2. Add in the vanilla bean paste and mix to incorporate.

3. Add 1/3 of the confectioners’ sugar, mix until combined, then repeat until all the sugar has been added. Scrape down the sides and mix one final time.

Vanilla Bean Flecks For Days

While you can easily swap a 1:1 vanilla bean paste for vanilla extract, I will always choose the vanilla bean paste over it simply because I LOVE seeing the flecks!

4. Once the mixture is smooth and silky, add it to your prepared graham cracker crust, cover, and refrigerate for at least 6 hours, though I highly suggest letting it sit overnight for the flavors to fully meld and the filling to firm up.

NO BAKE CHEESECAKE FAQs

• Can I use whipped cream cheese, cream cheese spread, or low-fat cream cheese? I would not. Whipped cream cheese and cream cheese spread contain heavy cream, which can alter how the cheesecake sets.
• How long does it need to set? At least 6 hours, but overnight is better to let it chill.
• Can I use vanilla extract? Yes, it’s a 1:1 swap for vanilla extract.
• What Type Of Ricotta Should I Use? You only want to use whole-milk ricotta. If you can’t find it, strain it overnight. See the Section on how to strain ricotta.
• Do I need to drain the ricotta? Yes! See the section in this post talking about how to strain your ricotta if it’s not the type I use.
• Can I freeze this? Yes, you can, but I’m not a fan of freezing stuff with cream cheese, as the texture can turn grainy. It’ll freeze for up to a month (tightly wrapped), but when you thaw it in the fridge overnight, you may find that the texture changes slightly.

How to Strain Ricotta

If you cannot find the brand I use (Belgioioso Platinum Ricotta or Polly-O New York Ricotta), buy whole-milk ricotta and strain it. You’ll need cheesecloth, a strainer, a rubber spatula, and a bowl to catch the liquid.

1. Place the strainer over a bowl and line it with cheesecloth.
2. Add the ricotta, then use the spatula to gently push & spread it into an even layer in the cheesecloth.
3. Cover the strainer/bowl with plastic wrap and set it in the fridge for at least 8 hours.
4. The next day, discard the liquid and use the remaining ricotta.

Why You’ll Love This Recipe

Beyond the fact that it requires zero oven time, this cheesecake hits all the right notes for both the baker and the taster.

• NO BAKE, NO STRESS: No water bath, no cracks, no eggs or long baking times.
• VANILLA FORWARD: Using vanilla bean paste, every bite is speckled with intense vanilla flavor
• PERFECTLY BALANCED: It’s sweet without being overly sweet thanks to the natural tang of the ricotta
• ELEVATED FLAVOR: The ricotta adds a sophisticated, airy lift that standard cream cheese just can’t achieve.
• EASY & ELEGANT: It’s pretty enough for a dinner party but easy enough for a random weeknight craving

How to Serve & Garnish No-Bake Cheesecake

While this cheesecake is a stunner on all its own, a few simple garnishes can take it from a “homemade treat” to an “Italian masterpiece” in seconds. Since the flavor is so clean and vanilla-forward, you have a lot of room to play.

• Fruit Toppings: Strawberry or blueberry compotes are always a winner
• Indulgent: Hot Fudge or Caramel sauce works
• Crunchy: Add a sprinkle of crusted toasted pistachios or sliced almonds for a bit of texture
• Honey: For a truly sophisticated touch, drizzle a bit of warm honey over each slice before serving.

Chef Lori’s #1 Tip for Perfect Slices

CLEAN, PROFESSIONAL EDGES: Run a thin-blade knife under hot water and wipe it dry before each cut. The heat will glide through the chilled cheesecake filling like butter, keeping those beautiful vanilla flecks front and center.

No Bake Italian Ricotta Cheesecake

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5 from 1 review

This isn’t your heavy, standard cheesecake; it’s silky and velvety. Studded with vanilla flecks, it manages to be impossibly light yet deeply decadent and indulgent without ever touching the oven.

• Author: Lori
• Prep Time: 10 minutes
• Total Time: 10 minutes
• Yield: 8 slices
• Category: Dessert, no bake cheesecake
• Method: no bake

Ingredients

• 12 ounces (340 grams) Cream Cheese (block, full-fat, and very soft)
• 2 cups (500grams) whole milk ricotta (strained if needed), and at room temperature
• 1 Tablespoon vanilla bean paste
• 1 3/4 cups confectioners sugar
• 9” premade graham cracker pie crust

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Instructions

1. To a large bowl, add the cream cheese and ricotta and mix until completely smooth, stopping to scrape down the sides of the bowl a few times. I prefer to use a hand mixer for this, but you can use a stand mixer with the beater attachment.
2. Add in the vanilla bean paste and mix to incorporate.
3. Add 1/3 of the confectioners’ sugar, mix until combined, then repeat until all the sugar has been added. Scrape down the sides and mix one final time.
4. Once the mixture is smooth and silky, add it to your prepared graham cracker crust, cover, and refrigerate for at least 6 hours, though I highly suggest letting it sit overnight for the flavors to fully meld and the filling to firm up.
5. To serve, run a thin-blade knife under hot water and wipe it dry before each cut.
6. Top if desired and store the rest, covered in the fridge for up to 3-5 days.

Notes

*I did not include the chill time (overnight is recommended)

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