Description
These No-Bake Lemon Ricotta Cheesecake Bars are a refreshingly light dessert combining creamy ricotta and cream cheese with zesty lemon. Ready in just over 4 hours with no baking required, they feature a buttery graham cracker crust and a fluffy lemon-infused filling, perfect for summer gatherings or anytime you crave a tangy, creamy treat.
Ingredients
Scale
Crust
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling
- 1 (15 oz) container whole milk ricotta cheese
- 1 (8 oz) package cream cheese, softened
- â…“ cup powdered sugar
- Zest of 1 lemon
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon vanilla extract
- 1 (8 oz) container whipped topping (like Cool Whip)
Garnish (optional)
- Fresh berries or lemon slices
Instructions
- Prepare the crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand. Press the mixture firmly and evenly into the bottom of an 8×8-inch baking dish lined with parchment paper. Refrigerate the crust to chill while making the filling.
- Make the filling: In a large bowl, beat the whole milk ricotta cheese and softened cream cheese together until smooth and creamy. Add the powdered sugar, lemon zest, lemon juice, and vanilla extract, mixing until fully combined.
- Incorporate whipped topping: Gently fold the whipped topping into the lemon-ricotta mixture until light and fluffy, ensuring not to deflate the mixture.
- Assemble and chill: Spread the filling evenly over the chilled crust and smooth the top with a spatula. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
- Serve: Once set, slice the cheesecake into bars. Garnish with fresh berries or lemon slices if desired before serving for an added touch of freshness and color.
Notes
- For extra lemon flavor, add ½ teaspoon lemon extract to the filling.
- You can substitute mascarpone for cream cheese for a silkier texture.
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Use an 8×8-inch pan for the correct bar size and thickness.
- Refrigerate overnight for the best texture and flavor development.
