Lighten Up with No-Bake Whipped Ricotta Cheesecake Bliss
Experience the joy of No-Bake Whipped Ricotta Cheesecake, a light and airy dessert perfect for any gathering.
Equipment
- Mixing bowl
- Springform pan
- Electric mixer
- Spatula
- - Small bowl
Ingredients
For the Crust
- 200 g Biscoff Cookies Crushed for the crust
- 100 g Unsalted Butter Melted and cooled
- 1 tbsp Finely Grated Lemon Zest Adds brightness
For the Filling
- 1 tbsp Gelatin Mix with hot water and cool before adding
- 1 cup Heavy Whipping Cream For whipped texture
- 100 g Granulated Sugar Adjust to taste
- 400 g Whole-Milk Ricotta Use high-quality brands
- 250 g Mascarpone Adds creaminess
- 1/4 cup Fresh Lemon Juice Use fresh juice for best results
- 1 tsp Vanilla Bean Paste or Extract Can use double-strength vanilla extract
- 1 tsp Kosher Salt Essential for flavor balance
Instructions
Preparation Steps
- Prepare the Crust: In a mixing bowl, combine crushed Biscoff cookies, melted butter, and lemon zest. Mix until well combined, then press this mixture into the bottom of a springform pan to create a firm base.
- Dissolve Gelatin: In a small bowl, stir gelatin into hot water until completely dissolved. Allow it to cool to room temperature while you work on the filling.
- Make the Filling: In a large bowl, whip heavy cream until stiff peaks form. In another bowl, beat together ricotta, mascarpone, sugar, vanilla, lemon juice, and salt until smooth. Carefully fold in the whipped cream and cooled gelatin until well blended.
- Assemble: Gently pour the cheesecake filling over the prepared crust. Smooth the top with a spatula for even presentation.
- Chill: Cover the cheesecake and refrigerate for at least 2 hours or until firm; for best results, chill overnight.
Notes
Optional: Top with fresh fruit or a drizzle of chocolate before serving for an extra special touch.