Easy No-Bake Ricotta Cheesecake
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This ricotta cheesecake is an easy, no-bake dessert that's light, creamy, and gently flavored with fresh lime. Made with Italian ricotta and cream cheese, it has a delicate, fluffy texture and comes together with just a few minutes of hands-on prep before chilling. It's a simple, make-ahead dessert that feels elegant without the fuss.
What I Love About This Cheesecake
A few months ago, a reader asked me if she could substitute ricotta cheese in our incredibly popular no-bake cheesecake. As I always do, I began testing, and this recipe is the result. And oh my, is it delicious!
Here's what I love about this cheesecake:
- Lime Cheesecake: If you've ever tasted a lime cheesecake, you know what I mean. There is something incredibly yummy about the sweet and tangy combination. For lime dessert lovers, our baked easy lime bars are a great option too!
- Ricotta Cheesecake: Not only do we add lime juice and zest to the recipe, but we're making it with Italian ricotta cheese, which gives this no bake dessert a light, creamy, and delicious texture and flavor.
- It's easy: When you're looking for a simple dessert that you and your family and friends will love, but that is also incredibly simple, no-bake cheesecake is a perfect choice! In about 10 minutes, the dessert is ready for chilling.
Jump to:
Lime Ricotta Cheesecake Ingredients
You'll find the full ingredient measurements in the printable recipe card at the bottom of this post. Here's what you'll need, along with a few helpful notes:
- Vanilla - Rounds out the citrus and adds warmth to the cheesecake.
- Graham crackers - Crushed into fine crumbs. You can use a food processor, a zip-top bag with a rolling pin, or store-bought graham cracker crumbs.
- Butter - Melted. This helps bind the crust and adds richness.
- Granulated sugar - Lightly sweetens the crust without overpowering the filling.
- Lime zest - Adds fresh citrus aroma and bright flavor to the crust.
- Cream cheese - Softened to room temperature so it blends smoothly without lumps.
- Ricotta cheese - Whole-milk ricotta gives the best flavor and texture. Be sure to drain it in a fine-mesh sieve and bring it to room temperature before using.
- Powdered sugar - Sweetens the cheesecake while keeping the texture light and smooth. Sifting is optional but creates a finer, silkier filling.
- Lime juice - Freshly squeezed for the brightest flavor.
How to Make No-Bake Ricotta Cheesecake
The recipe card at the bottom of this post also provides step-by-step instructions, but here is an overview of how to make this easy cheesecake.
Let the ricotta and cream cheese come to room temperature before making the filling. I like to begin by making the graham cracker crust. If you prefer, you can also use ready-made graham cracker crusts. I believe the filling would make two 8 or 9-inch cheesecakes.
Step 1: Make the graham cracker crust
Combine the graham cracker crumbs, sugar, and lime zest. Pour in the melted butter and mix until the crumbs are coated and are like wet sand. Press the crust into the bottom of a 9-inch springform pan using a spatula or your hands. Refrigerate until ready to fill.
Step 2: Make the Ricotta Cheesecake filling
Combine the room-temperature cream cheese and powdered sugar in a large bowl with an electric mixer until smooth, about 2-3 minutes. Add the ricotta cheese, vanilla, and lime juice and continue beating until the filling is light, about 2-3 minutes more.
Step 3: Fill the pan and chill
Transfer the filling to the springform pan and pour over the crust. Use a spatula or offset spatula to smooth the top of the cheesecake. Cover and refrigerate for at least 4 hours, but I prefer to chill it overnight.
No-Bake Cheesecake Tips
- Drain the ricotta well. Even whole-milk ricotta holds excess moisture. Drain it in a fine-mesh sieve for at least 20-30 minutes so the cheesecake sets properly and stays creamy, not loose.
- Start with room-temperature dairy. Let both the cream cheese and ricotta come to room temperature before mixing. This helps everything blend smoothly and prevents lumps in the filling.
- Sift the powdered sugar if you want an extra-smooth texture. Sifting isn't required, but it does create a finer, silkier cheesecake-especially nice for special occasions. Measure the sugar first, then sift.
- Chill for at least 4 hours. The cheesecake will begin to set sooner, but for clean slices and the best texture, allow at least 4 hours of chilling time. Overnight is ideal if you're planning ahead.
- Let it chill in the pan. Keep the cheesecake in the springform pan while it chills. Remove the collar just before serving for the neatest edges and best presentation.
How to Remove No-Bake Cheesecake from a Springform Pan
Once the cheesecake is fully chilled, run a thin knife or offset spatula around the edge of the cheesecake and crust to loosen it from the pan.
Slowly open the springform latch, pausing if you notice any sticking. If needed, run the knife along that spot again before fully removing the collar. This helps ensure clean sides and a smooth presentation.
How to Garnish
This no-bake ricotta cheesecake is delicious as is. If you want to garnish the top, I like to whip heavy whipping cream or use ready-made whipped topping (like Cool Whip) and pipe dollops using a pastry bag and an open star tip (like Wilton 1M).
Recipe FAQs
Ricotta cheesecake works best when made with a combination of ricotta and cream cheese. The cream cheese adds structure and stability, while the ricotta keeps the texture light and slightly fluffy. Using ricotta alone can result in a cheesecake that is softer and less set, especially in a no-bake recipe.
This cheesecake will begin to set after about 1 hour, but for the best texture and clean slices, it should be chilled for at least 4 hours. If time allows, chilling for 6 hours or overnight will give the most reliable results-especially if serving for a special occasion.
Yes-draining the ricotta is important for the cheesecake to set properly. Even whole-milk ricotta can contain excess moisture. For best results, drain it in a fine-mesh sieve for 15-30 minutes before using.
If you love no-bake cheesecake
If you're reading this post, I'm guessing you are a fan of no-bake cheesecake recipes. I am, too, as are so many of our readers. We have many no-bake dessert recipes here, including no-bake cheesecakes for all seasons.
From a three-ingredient no-bake chocolate pie to pumpkin cheesecake in the fall and a no-bake lemon pie in the spring. Because I live and breathe the holidays, we even have a Peppermint No Bake Cheesecake for Christmas.
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No-Bake Ricotta Cheesecake
Ingredients
Graham Cracker Crust
- 18 graham cracker sheets crushed (about 2 cups)
- 8 tablespoons butter melted
- 2 tablespoons granulated sugar
- 1 tablespoon lime zest
Ricotta Cheesecake
- 16 ounces cream cheese at room temperature
- 15 ounces whole milk ricotta drained and at room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup lime juice
Instructions
Graham Crust Crust
- Combine the graham cracker crumbs, sugar, and lime zest. Pour in the melted butter and mix until the crumbs are coated and are like wet sand. Press the crust into the bottom of a 9-inch springform pan using a spatula or your hands. Refrigerate until ready to fill.
Lime Cheesecake
- Combine the room-temperature cream cheese and powdered sugar in a large bowl with an electric mixer until smooth, about 2-3 minutes. Add the ricotta cheese, vanilla, and lime juice and continue beating until the filling is light, about 2-3 minutes more.
- Transfer the filling to the springform pan and pour over the crust. Use a spatula or offset spatula to smooth the top of the cheesecake. Cover and refrigerate for at least 4 hours. I prefer to chill overnight.
- Once chilled, remove the outer edge of the pan by running a sharp knife around the edge of the cheesecake and into the crust. Carefully open the collar of the pan and remove it. It's ready to serve as is, or you can garnish with lime wedges and whipped cream.
Notes
- Ricotta: Drain the ricotta in a fine-mesh sieve before using to remove excess moisture and help the cheesecake set properly.
- Cream Cheese: Be sure both the cream cheese and ricotta are at room temperature for the smoothest texture.
- Powdered Sugar: Sifting the powdered sugar is optional but will create a finer, silkier cheesecake. Measure first, then sift if desired.
- Chilling: Chill for at least 4 hours for best results; overnight chilling produces the cleanest slices. Keep the cheesecake in the springform pan while chilling, and remove the collar just before serving.
- No Bake Cheesecake Topping Ideas: Pie filling (I've used blueberry here), piping of whipped cream (real whipped cream or cool whip), and fresh berries.
- Freezing: A no-bake cheesecake freezes well, whether you freeze the entire cheesecake or even in slices. It will keep in the freezer for up to 2 months when stored in an airtight container or using a cake board for stability, and then wrapped in a double layer of plastic and foil. Be sure to freeze the cheesecake without any toppings. Thaw in the refrigerator overnight.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
If you've never tried an Italian cheesecake, you're in for a treat! It's lighter than regular cheesecake. I love the bright and crisp lime flavors in this easy cheesecake that's ready for chilling in about 10 minutes!