Lemon Ricotta No-Bake Cheesecake with Graham Cracker Crust

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tangy lemon and creamy ricotta cheesecake that requires no baking, set on a buttery graham cracker crust for a refreshing treat. This Italian-inspired recipe, ready in about 25 minutes, layers graham cracker crumbs, unsalted butter, melted, ricotta cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Serves 8 Italian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, mix 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter until the mixture is evenly moistened.
  2. Step 2: Press the crust mixture firmly into the bottom and up the sides of a 9-inch springform pan. Place in the refrigerator to chill while preparing the filling.
  3. Step 3: In a large bowl, beat 2 cups ricotta cheese with 8 oz softened cream cheese using an electric mixer until smooth and creamy.
  4. Step 4: Add 3/4 cup powdered sugar, 2 tsp lemon zest, 1/4 cup lemon juice, and 1 tsp vanilla extract, and beat until combined.
  5. Step 5: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks.
  6. Step 6: Gently fold the whipped cream into the ricotta mixture until fully incorporated and light.
  7. Step 7: Pour the filling into the chilled crust and smooth the top with a spatula.
  8. Step 8: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
  9. Step 9: Release the springform pan and serve chilled, optionally garnished with fresh lemon slices or berries.

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