The crust of this no-bake ricotta cheesecake is a mix of graham crackers, butter and sugar with ginger & cinnamon. It is topped with lightly sweet strawberries and a drizzle of honey.
My plan to cook and eat like it’s spring to convince Mother Nature it’s time for warmer weather isn’t working.
I just looked out the window, and there are snowflakes falling.
Will this ever end? I know I’m not the only on who feels like we’ve had enough already.
Needless to say, impatience has been guiding my food choices. I’ve been just going ahead to spring with asparagus and peas.
Also, bring on the berries!
When berries are in season, you don’t have to shell out an arm and a leg for a pint. Plus they will taste better! That’s what I’m looking forward to most.
Instead of surrendering to the lingering chill, I made a no-bake ricotta cheesecake last weekend. I thought it was time to give my oven a break after winter months spent roasting.
No-Bake Ricotta Cheesecake: The Ingredients
The crust is a mixture of graham crackers, butter and sugar along with fragrant ground ginger and cinnamon.
I press the sandy crumbs into the bottom and sides of the tart pan.
It takes the crust about an hour to firm up in the fridge. Next, it’s time to tackle the filling.
It’s especially important that the ricotta and cream cheese are at room temperature because it makes it easy to whip them together until they are combined and smooth.
To flavor the creamy filling, I add honey for sweetness, lemon zest for a bright pop and a pinch of ground ginger. The filling sets in a couple hours in the fridge.
Instead of leaving this no-bake ricotta cheesecake plain on top, I stir together strawberries and granulated sugar letting them sit until the berries release their juice.
I scatter strawberries across the top and drizzle on honey.
The funny thing about no-bake desserts is that they can take longer than the usual baked desserts.
Patience is a must while you wait for everything to set from the crust to the filling.
No-Bake Ricotta Cheesecake
- Prep Time: 20 minutes
- Cook Time: –
- Total Time: 20 minutes + 3 hours chilling
- Yield: One 9-inch tart 1x
The crust of this no-bake ricotta cheesecake is a mix of graham crackers, butter and sugar with ginger & cinnamon. It is topped with lightly sweet strawberries and a drizzle of honey.
Ingredients
- For crust
- 5 tablespoons unsalted butter
- 3 tablespoons granulated sugar
- 1–1/4 cups packed graham cracker crumbs (about 10–12 whole crackers)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- For filling
- 1 pound fresh ricotta, drained, at room temperature
- 1/2 pound cream cheese at room temperature
- 1/4 cup honey
- Zest of 1 lemon
- 1/4 teaspoon kosher salt
- Pinch of ground ginger
- For toppings
- 1/2 pint strawberries, hulled and sliced 1/4-inch thick
- 2 tablespoons granulated sugar
- Juice of 1 lemon
- Honey for serving
Instructions
- For the crust, melt the butter and sugar in a small saucepan over low heat, stirring until the sugar dissolves, about 4 minutes. Combine the graham cracker crumbs, salt, ginger and cinnamon in a medium bowl. Stir in the melted butter until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of a 9-inch diameter tart pan. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- Using an electric mixer, beat the ricotta, cream cheese, honey, lemon zest, salt and ginger until smooth. Spread into the crust using a spatula to smooth the top. Cover with plastic wrap and chill in the refrigerator until the filling is set, about 2 hours.
- Combine the strawberries, sugar and lemon juice in a medium bowl. Let sit for 15-30 minutes at room temperature until the berries become juicy. Scatter the strawberries on top of the cheesecake and drizzle with honey before serving.
Notes
Adapted from Food & Wine
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