Quick Blender Lemon Ricotta Cheesecake
A light and tangy cheesecake whipped in a blender, ready in under an hour without baking. This american-inspired desserts ready in about 58 minutes layers softened cream cheese, ricotta cheese, granulated sugar 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 320 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
- 8 oz, softened cream cheese
- 1 cup ricotta cheese
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs
- 6 tbsp, melted unsalted butter
- 2 tbsp granulated sugar for crust
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 350°F. In a medium bowl, stir together 1 1/2 cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 2 tbsp granulated sugar until moist and crumbly.
- Step 2: Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 8 minutes, then remove from oven and set aside.
- Step 3: In a blender, combine 8 oz softened cream cheese, 1 cup ricotta cheese, 3/4 cup granulated sugar, 2 large eggs, 1/4 cup fresh lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract. Blend on medium speed for 1 minute until smooth and creamy.
- Step 4: Pour the cheesecake batter over the pre-baked crust, smoothing the top with a spatula.
- Step 5: Bake at 350°F for 35 minutes until the edges are set but the center still slightly jiggles.
- Step 6: Remove from oven and cool to room temperature, then refrigerate for at least 2 hours before serving.
Frequently asked questions
How long does Quick Blender Lemon Ricotta Cheesecake take to make?
Total time is about 58 minutes (15 min prep + 43 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 Quick Blender Lemon Ricotta Cheesecake?
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 Quick Blender Lemon Ricotta Cheesecake?
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 Quick Blender Lemon Ricotta Cheesecake 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 Quick Blender Lemon Ricotta Cheesecake?
American 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.
