Creamy, zesty, and refreshing—these no-bake cheesecake bars combine smooth ricotta, tangy lemon, and a buttery graham cracker crust for a light, elegant dessert with minimal effort.
Origin No-Bake Lemon Ricotta Cheesecake Bars
This modern dessert takes inspiration from traditional Italian ricotta-based sweets and classic American cheesecake—minus the baking! It’s a quick and easy treat ideal for spring and summer.
What I Love About This Recipe
They’re creamy yet light, with a burst of lemon in every bite. I love how easy they are to make ahead—no oven, no fuss, just chill and slice. Perfect for warm weather or anytime you need a refreshing dessert!
Also Read : Pizza Salad
No-Bake Lemon Ricotta Cheesecake Bars
18
servings25
minutes40
minutes250
kcalIngredients
1½ cups graham cracker crumbs
¼ cup melted butter
2 tbsp sugar
1 cup ricotta cheese
1 cup cream cheese (softened)
⅓ cup powdered sugar (adjust to taste)
Zest of 1 lemon
3 tbsp fresh lemon juice
1 tsp vanilla extract
Pinch of salt
Optional: whipped cream or lemon slices for topping
Directions
- Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into a parchment-lined 8×8-inch pan. Chill in fridge while making filling.
- In a large bowl, beat ricotta and cream cheese until smooth.
- Add powdered sugar, lemon zest, lemon juice, vanilla, and salt. Mix until creamy and fluffy.
- Spread filling evenly over the chilled crust. Smooth the top.
- Refrigerate for at least 4 hours or until firm.
- Slice into bars and garnish as desired.
Notes
- Use full-fat ricotta and cream cheese for best texture.
- For a firmer bar, freeze slightly before slicing.
- Add crushed pistachios or fresh berries for extra flair.
