Description

This No-Bake Whipped Ricotta Cheesecake is a luscious, creamy dessert featuring a crunchy Biscoff cookie crust, light ricotta and mascarpone filling, and delicate whipped cream. Perfect for a refreshing treat without the need for baking, it incorporates hints of lemon and vanilla for added zest and aroma, set with gelatin in a springform pan for easy slicing.

Ingredients

Scale

Crust

4 oz. Biscoff cookies (about 18), finely crushed
4 tbsp. unsalted butter, melted and cooled
1 tsp. finely grated lemon zest

Filling

1 (1/4-oz.) packet gelatin
1 c. heavy whipping cream
3/4 c. (150 g.) granulated sugar, divided
3 c. (24 oz.) whole-milk ricotta
1 c. (8 oz.) mascarpone
1 tbsp. fresh lemon juice
2 tsp. vanilla bean paste or vanilla extract
1/4 tsp. kosher salt

Instructions

Prepare the crust: Line the bottom of an 8-inch springform pan with parchment paper to prevent sticking. In a medium bowl, combine the finely crushed Biscoff cookies with the melted, cooled unsalted butter and the grated lemon zest. Mix thoroughly until the crumbs are evenly coated with butter. Press this mixture firmly and evenly into the bottom of the prepared pan to form the crust. Set aside.
Bloom the gelatin: Pour 1/4 cup of hot water into a small bowl and sprinkle the gelatin evenly over the surface. Stir gently to combine. Let the gelatin absorb the water and bloom for 5 to 10 minutes, allowing it to swell and soften.
Whip the cream: In the large bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream with 1/2 cup of the granulated sugar on medium-high speed until stiff peaks form. Be careful not to over-whip. Set aside the whipped cream.
Prepare the cheese filling: In a separate large bowl, use a spatula to stir together the whole-milk ricotta, mascarpone, fresh lemon juice, vanilla bean paste (or vanilla extract), kosher salt, and the remaining 1/4 cup granulated sugar until the mixture becomes light and fluffy, about 1 minute. Stir the bloomed gelatin into this cheese mixture until fully combined.
Combine filling and whipped cream: Gently fold the whipped cream into the cheese and gelatin mixture, using a spatula to retain as much volume as possible while achieving a smooth, airy filling.
Assemble the cheesecake: Transfer about 1 cup of the filling into a piping bag fitted with a star tip for decoration. Pour the remaining filling into the prepared crust in the springform pan and smooth the top evenly. Pipe 5 to 6 large flower-like florets on the surface of the cheesecake using the reserved filling for an elegant presentation.
Chill to set: Refrigerate the assembled cheesecake for at least 1 hour 30 minutes, or up to overnight, allowing the gelatin to fully set the cheesecake and the flavors to meld before serving. Carefully remove the cheesecake from the springform pan and enjoy.

Notes

Ensure the butter for the crust is fully cooled before mixing to prevent melting the cookie crumbs too much.
Use fresh lemon zest and juice for the best flavor brightness in the filling.
Be gentle when folding the whipped cream into the cheese mixture to maintain a light texture.
Make sure the gelatin is fully bloomed before adding to avoid lumps.
The cheesecake is best served chilled and consumed within 2-3 days for freshness.
Parchment paper at the base helps with easy removal and clean presentation.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: Italian-American

Keywords: no-bake cheesecake, ricotta cheesecake, whipped ricotta, Biscoff crust, easy cheesecake, no-cook dessert