Lemon Ricotta No-Bake Cheesecake with Graham Cracker Crust
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 desserts 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.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 cups ricotta cheese
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 2 tsp lemon zest
- 1/4 cup lemon juice
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: In a separate chilled bowl, whip 1 cup heavy cream to stiff peaks.
- Step 6: Gently fold the whipped cream into the ricotta mixture until fully incorporated and light.
- Step 7: Pour the filling into the chilled crust and smooth the top with a spatula.
- Step 8: Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
- Step 9: Release the springform pan and serve chilled, optionally garnished with fresh lemon slices or berries.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon Ricotta No-Bake Cheesecake with Graham Cracker Crust take to make?
Total time is about 25 minutes (25 min prep + 0 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Lemon Ricotta No-Bake Cheesecake with Graham Cracker Crust?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Lemon Ricotta No-Bake Cheesecake with Graham Cracker Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Lemon Ricotta No-Bake Cheesecake with Graham Cracker Crust for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Lemon Ricotta No-Bake Cheesecake with Graham Cracker Crust?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
