No-Bake Ricotta Cheesecake

A ricotta cheesecake inspired key lime pie topped with whipped cream, lime wedges, and lime zest sits on a white plate on a marble surface.

No-Bake Ricotta Cheesecake

This no-bake ricotta cheesecake is smooth, lightly sweetened, and gently flavored with fresh lime. Made with a blend of ricotta and cream cheese, it sets beautifully in the refrigerator and is an ideal make-ahead dessert for entertaining.

Prep Time10

Chilling Time4

Total Time4 10

Servings: servings

Calories: 299kcal

Author: Stephanie Wilson

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

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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.

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