No Bake Whipped Ricotta Cheesecake
Every now and then, a dessert comes along that just gets you—and this No Bake Whipped Ricotta Cheesecake is one of those magical recipes. I first made it during a heatwave when the last thing I wanted to do was turn on the oven, but I still wanted to serve something special for dessert after Sunday dinner. I had ricotta in the fridge, a tub of cream, and a box of graham crackers sitting in the pantry. That’s all the inspiration I needed.
What I love most about this cheesecake is how unbelievably light and airy it is. The ricotta brings this beautifully mild, slightly sweet tang, and when it’s whipped with cream and vanilla, it becomes velvety and cloud-like. It’s not as dense or rich as traditional cheesecake, which makes it perfect after a big meal or even as a casual afternoon treat. And the fact that it’s no-bake means you can prep it ahead without fuss.
The first time I served it, my kids licked their forks clean, and my husband went back for seconds without hesitation. I topped ours with a mix of macerated berries and a drizzle of honey, and it honestly looked like something out of a café pastry case. It’s one of those deceptively simple recipes that makes you feel like you’ve pulled off a culinary miracle with minimal effort.
This recipe has earned its place in our regular rotation—whether it’s for birthdays, brunches, or just because. Trust me, once you try it, you’ll be hooked.
Questions I Often Get Asked About This Recipe
Can I use something other than ricotta?
Mascarpone or full-fat cream cheese can work, but ricotta gives this dessert its signature light texture and subtle flavor. Just make sure it’s well-drained for best results.
Do I need to strain the ricotta first?
Yes, if your ricotta is very wet. Straining helps achieve that smooth, whipped consistency and prevents a watery cheesecake.
Can I make it ahead of time?
Absolutely! This cheesecake sets beautifully overnight. Just cover it tightly and keep it chilled until ready to serve.
What kind of crust works best?
A simple graham cracker crust is classic, but you can use digestive biscuits, vanilla wafers, or even crushed gingersnaps for a twist.
How do I store leftovers?
Keep leftovers covered in the fridge for up to 3 days. The texture holds up surprisingly well!
What You Need to Make No Bake Whipped Ricotta Cheesecake
For the crust:
1 ½ cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
For the filling:
2 cups whole milk ricotta cheese (well-drained)
1 cup heavy whipping cream
½ cup powdered sugar
2 tsp vanilla extract
Zest of 1 lemon (optional, but recommended)
Optional toppings:
Fresh berries
Honey or fruit preserves
Mint leaves for garnish
Special tools:
Food processor or electric hand mixer
Springform pan (8 or 9-inch)
Fine mesh sieve (if draining ricotta)
How to Make No Bake Whipped Ricotta Cheesecake
Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while you make the filling.
Whip the cream: In a large bowl, use an electric mixer to beat the heavy cream until soft peaks form. Set aside.
Whip the ricotta: In a separate bowl, whip the ricotta with the powdered sugar and vanilla extract (and lemon zest, if using) until smooth and fluffy—about 2–3 minutes.
Fold everything together: Gently fold the whipped cream into the ricotta mixture until well combined. Be careful not to deflate the mixture too much.
Assemble and chill: Spread the filling evenly over the prepared crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours, or overnight for best results.
Serve: Carefully remove the cheesecake from the springform pan. Top with fresh berries and a drizzle of honey just before serving.
Tips for Making the Best No Bake Whipped Ricotta Cheesecake
Drain your ricotta using cheesecloth or a fine mesh strainer to avoid a watery filling.
Don’t overwhip the cream—stop at soft peaks so your filling stays light and fluffy.
Chill it thoroughly—overnight is best for a firmer set and easy slicing.
Get creative with toppings—stone fruits, citrus curd, or dark chocolate shavings all pair beautifully.
Use a springform pan for a clean, bakery-style presentation when you unmold the cheesecake.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “Perfect summer dessert!” So light and refreshing—my whole family loved it. I added some blueberries and it was a hit!
⭐️⭐️⭐️⭐️ “Tasted amazing, but needed more chilling time.” I tried to rush the setting time and it didn’t slice cleanly. Still delicious though!
⭐️⭐️⭐️⭐️⭐️ “My go-to no bake dessert!” This has become my new favorite. It’s elegant but so easy. I’ve already made it twice this month!
⭐️⭐️⭐️⭐️ “Loved the texture but used a different crust.” I used crushed Biscoff cookies instead of graham crackers and it worked wonderfully.
⭐️⭐️⭐️⭐️⭐️ “Crowd-pleaser every time.” I brought this to a potluck and got asked for the recipe by three people. That says it all!
Printable Recipe
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No Bake Whipped Ricotta Cheesecake
This No Bake Whipped Ricotta Cheesecake is a light and airy twist on the classic, made with creamy ricotta, fresh whipped cream, and a buttery graham cracker crust. It’s the perfect make-ahead dessert for warm days, family gatherings, or when you just need something sweet without the oven. Topped with berries and honey, it looks as good as it tastes—elegant, easy, and impossible to resist.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- For the filling:
- 2 cups whole milk ricotta cheese (well-drained)
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 2 tsp vanilla extract
- Zest of 1 lemon (optional, but recommended)
- Optional toppings:
- Fresh berries
- Honey or fruit preserves
- Mint leaves for garnish
- Special tools:
- Food processor or electric hand mixer
- Springform pan (8 or 9-inch)
- Fine mesh sieve (if draining ricotta)
Instructions
- Make the crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while you make the filling.
- Whip the cream: In a large bowl, use an electric mixer to beat the heavy cream until soft peaks form. Set aside.
- Whip the ricotta: In a separate bowl, whip the ricotta with the powdered sugar and vanilla extract (and lemon zest, if using) until smooth and fluffy—about 2–3 minutes.
- Fold everything together: Gently fold the whipped cream into the ricotta mixture until well combined. Be careful not to deflate the mixture too much.
- Assemble and chill: Spread the filling evenly over the prepared crust. Smooth the top with a spatula, cover, and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Carefully remove the cheesecake from the springform pan. Top with fresh berries and a drizzle of honey just before serving.
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