No-Bake Whipped Ricotta Cheesecake

The No-Bake Whipped Ricotta Cheesecake is a sophisticated yet simple dessert that will elevate any occasion. With its creamy texture and rich, subtly sweet flavor, this cheesecake is sure to impress both friends and family. The use of whole-milk ricotta and mascarpone gives it a velvety mouthfeel, while the Biscoff cookie crust adds a delightful crunch and distinctive caramel-like flavor. This dessert doesn’t require baking, making it perfect for warm weather, last-minute gatherings, or celebrations where you want to serve something elegant without heating up the kitchen. Whether you’re hosting a holiday dinner, celebrating a birthday, or simply indulging in a sweet treat, this cheesecake is the ideal choice.

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What You’ll Need for No-Bake Whipped Ricotta Cheesecake

Complete Ingredients List

• 4 oz. Biscoff cookies (about 18), finely crushed
• 4 Tbsp. unsalted butter, melted and cooled
• 1 tsp. finely grated lemon zest
• 1 (1/4-oz.) packet gelatin
• 1 cup heavy whipping cream
• 3/4 cup granulated sugar, divided
• 3 cups whole-milk ricotta
• 1 cup mascarpone
• 1 Tbsp. fresh lemon juice
• 2 tsp. vanilla bean paste or vanilla extract
• 1/4 tsp. kosher salt

Ingredient Substitutions & Alternatives

For those with dietary restrictions or preferences, here are some substitutions and alternatives you can consider:

• Gluten-Free: Replace Biscoff cookies with gluten-free cookies or graham crackers.
• Dairy-Free: Use non-dairy cream cheese and a plant-based whipping cream alternative.
• Sugar-Free: Substitute granulated sugar with a sugar alternative suitable for baking, like stevia or erythritol.
• Flavor Variations: You can experiment with different flavors by adding citrus zest from oranges or limes, or incorporate almond extract for a nutty undertone.

How to Make No-Bake Whipped Ricotta Cheesecake

Step 1: Preparing the Crust

To start, line the bottom of an 8″ springform pan with parchment paper to prevent sticking. In a medium bowl, combine the finely crushed Biscoff cookies, melted and cooled unsalted butter, and finely grated lemon zest. Mix until the ingredients are evenly combined. Press this mixture firmly into the bottom of the prepared pan. This crust will provide a delightful crunch that beautifully complements the creamy cheesecake filling.

Step 2: Preparing the Gelatin

Fill a small bowl with 1/4 cup of hot water. Sprinkle the gelatin over the water and give it a gentle stir to combine. Allow the gelatin to sit for 5 to 10 minutes. This step is crucial as it ensures the gelatin is properly dissolved, allowing your cheesecake to set beautifully.

Step 3: Whipping the Cream

In the large bowl of a stand mixer fitted with the whisk attachment, pour in the heavy whipping cream and half of the granulated sugar (1/2 cup). Beat on medium-high speed until stiff peaks form. This step is essential for achieving the light and airy texture characteristic of a whipped cheesecake. Be mindful not to overbeat the cream, as it can turn grainy.

Step 4: Combining the Cheesecake Mixture

In another large bowl, combine the ricotta cheese, mascarpone, fresh lemon juice, vanilla bean paste, kosher salt, and the remaining 1/4 cup of granulated sugar. Stir until the mixture is light and fluffy, which should take about a minute. Once combined, add the dissolved gelatin and mix until fully incorporated. Gently fold in the whipped cream from the previous step, being careful not to deflate the mixture. This combination will create a light, fluffy filling for your cheesecake.

Step 5: Assembling the Cheesecake

Transfer one cup of the cheesecake filling to a piping bag fitted with a star tip, which will be used for the decorative topping later. Pour the remaining filling into the prepared crust, smoothing the top with a spatula. Use the piping bag to pipe 5 to 6 large florets on top of the filling to enhance the presentation of your beautiful cheesecake.

Step 6: Chilling

Now it’s time to let your cheesecake set. Refrigerate the cheesecake until the gelatin is firmed up, which will take at least 1 hour and 30 minutes or can be left overnight. This chilling time is essential for ensuring the cheesecake holds its shape when cut and served.

Serving Suggestions for No-Bake Whipped Ricotta Cheesecake

How to Serve No-Bake Whipped Ricotta Cheesecake

This cheesecake is best served chilled, straight from the refrigerator. When ready to serve, carefully remove the sides of the springform pan, revealing the cheesecake. Use a sharp knife to cut it into slices. Wipe the knife with a damp cloth between cuts for cleaner slices.

Perfect Pairings & Toppings

The No-Bake Whipped Ricotta Cheesecake is delightful on its own but can be enhanced with various toppings and pairings:

• Fruits: Fresh berries like strawberries, blueberries, or raspberries add a burst of flavor and color.
• Sauces: Drizzle with a homemade fruit coulis, caramel sauce, or chocolate sauce for an indulgent touch.
• Nuts: Toasted nuts, such as pistachios or almonds, can be sprinkled on top for added crunch and depth of flavor.

Storing & Preserving No-Bake Whipped Ricotta Cheesecake

Best Storage Methods

Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or in an airtight container. It is best enjoyed within 4 to 5 days, as the texture and flavor are at their peak.

Reheating or Freezing Tips

While this cheesecake is not meant to be reheated, it can be frozen for longer storage. To freeze, cover the cheesecake tightly with plastic wrap and then with aluminum foil. It can be frozen for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight, allowing it to regain its lovely texture.

Tips for Perfect No-Bake Whipped Ricotta Cheesecake Every Time

Avoid These Common Mistakes

• Overmixing: Avoid overmixing the cream; this can lead to a grainy texture.
• Incorrect Gelatin Usage: Ensure the gelatin is fully dissolved before adding it to the cheesecake mixture. Undissolved gelatin can cause lumps.
• Skipping Chilling Time: Resist the temptation to cut the cheesecake before it is fully set; this will ensure cleaner slices.

Helpful Tricks for Success

• Room Temperature Ingredients: Let the ricotta and mascarpone sit at room temperature for about 15 minutes before mixing. This helps them blend more seamlessly.
• Mixing Bowl Preparation: Pre-chill the mixing bowl and beaters by placing them in the freezer for a few minutes before whipping the cream. This can aid in achieving a better volume and fluffiness in your cream.
• Use Quality Ingredients: Opt for high-quality ricotta and mascarpone, as the flavor of the cheeses significantly impacts the final dessert.

Fun Variations of No-Bake Whipped Ricotta Cheesecake

Flavor Variations or Recipe Twists

To add a personal twist, consider these variations to the classic whipped ricotta cheesecake:

• Chocolate Ricotta Cheesecake: Add cocoa powder or melted dark chocolate into the ricotta mixture for a rich chocolate flavor.
• Fruit-Infused: Swirl in fruit purees such as strawberry or mango into the filling before pouring it into the crust.
• Nut Variants: Incorporate finely chopped nuts into the crust or cheesecake filling for added texture and flavor.

Dietary-Friendly Adjustments

This recipe can be adjusted for various dietary preferences:

• Vegan: Use a plant-based ricotta and whipped cream alternative to make this cheesecake vegan-friendly.
• Keto: Swap out sugar for a low-carb sweetener and use almond flour or crushed nuts in place of the cookie crust to cater to a keto diet.

FAQs

What If My No-Bake Whipped Ricotta Cheesecake Doesn’t Turn Out Right?

If your cheesecake doesn’t set properly, it may be due to the gelatin not being properly dissolved or mixed in. If it appears too runny upon tasting, consider adding a little extra gelatin that has been dissolved in hot water, then mix it back in gently. Alternatively, if you inadvertently overbeat the cream, resulting in a dense texture, serve the cheesecake with a fruit topping that can help balance the flavor.

Can I Prepare This in Advance?

Absolutely! This cheesecake is a fantastic make-ahead dessert. You can prepare it a day in advance, allowing it to chill overnight. Just ensure it’s well-covered in the refrigerator to avoid absorbing any odors.

What Ingredients Can I Swap?

A variety of substitutions exist to tailor this cheesecake to your preferences:

• Use store-bought whipped cream instead of homemade for a quick solution.
• For a more tart flavor, add lime juice instead of lemon juice.
• Substitute honey or maple syrup in place of granulated sugar for a different sweetness.

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