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

Recipe by RecipeWikki

Servings

18

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 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.

The post No-Bake Lemon Ricotta Cheesecake Bars appeared first on RecipeWikki.

Origin Cherry Cheesecake Dump Cake

Dump cakes originated in the U.S. as an easy dessert that requires no mixing—just “dump” the ingredients into a baking dish and let the oven do the work. The addition of a cheesecake layer gives this version a creamy twist on the classic.

What I Love About This Recipe

I love how effortlessly this cake comes together—no need for multiple bowls or complicated steps. The contrast between the tangy cheesecake layer, the sweet cherry filling, and the crumbly buttery cake is simply delicious. It’s also highly customizable; you can swap out the fruit filling or add nuts for extra texture. Perfect for potlucks, holidays, or last-minute cravings!

Also Read : Phirni Recipe

Cherry Cheesecake Dump Cake

Recipe by RecipeWikkiCourse: Recipes

Servings

12

servings

Prep time

5

minutes

Cooking time

40

minutes

Calories

461

kcal

Ingredients

• 1 (21-ounce) can cherry pie filling

• 1 (8-ounce) package cream cheese, softened

• ½ cup granulated sugar

• 1 teaspoon vanilla extract

• 1 (15.25-ounce) box yellow cake mix

• ½ cup unsalted butter, melted

• ½ cup chopped pecans or almonds (optional)

Directions

• Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
• Spread the cherry pie filling evenly in the bottom of the prepared baking dish.
• In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth.
• Drop spoonfuls of the cream cheese mixture over the cherry filling and gently spread it.
• Evenly sprinkle the dry cake mix over the top without mixing.
• Drizzle melted butter over the cake mix, making sure to cover as much as possible.
• Sprinkle chopped nuts on top, if using.
• Bake for 45-50 minutes, or until the top is golden brown and bubbly.
• Let the cake cool for at least 10 minutes before serving. Serve warm or at room temperature.

Notes

• an extra rich flavor, use butter-flavored cake mix.
• You can use different fruit fillings like blueberry or apple for variations.
• Serve with vanilla ice cream or whipped cream for added indulgence.

The post Cherry Cheesecake Dump Cake appeared first on RecipeWikki.

Origin Microwave Chocolate Pudding Cake

Chocolate pudding cake has been a favorite for decades, originating from classic self-saucing cakes where the batter creates its own fudgy sauce as it bakes. The microwave version is a modern twist, allowing for an easy, single-serving treat in just minutes.

What I Love About This Recipe

I love how this cake comes together in minutes—no oven, no complicated steps, just pure chocolate goodness. The self-saucing effect makes it extra special, with a molten chocolate layer beneath a soft, spongy top. Plus, it’s a perfect dessert for late-night cravings or when you need something sweet in a hurry. You can even customize it by adding nuts, chocolate chips, or a scoop of ice cream on top!

Also Read : Indian Lamb ‘Moussaka’

Microwave Chocolate Pudding Cake

Recipe by RecipeWikkiCourse: Desserts

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

486

kcal

Ingredients

• ¼ cup all-purpose flour

• 2 tablespoons cocoa powder

• 2 tablespoons sugar

• ¼ teaspoon baking powder

• ⅛ teaspoon salt

• 3 tablespoons milk

• 2 tablespoons melted butter or oil

• ¼ teaspoon vanilla extract

• 2 tablespoons cocoa powder

• 2 tablespoons brown sugar

• ¼ cup hot water

Directions

• In a microwave-safe mug or small bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt.
• Add milk, melted butter (or oil), and vanilla extract. Stir until you get a smooth batter.
• In a separate small bowl, mix cocoa powder and brown sugar, then sprinkle this mixture evenly over the batter.
• Pour hot water over the top but do not stir—it will create the pudding-like sauce as it cooks.
• Microwave on high for 1 minute and 30 seconds to 2 minutes, or until the top looks set but the bottom remains gooey. Cooking time may vary depending on microwave wattage.
• Let the cake cool for a minute before digging in. Serve warm with ice cream or whipped cream.

Notes

• Use a large enough mug or bowl to prevent overflow while cooking.
• Microwave times vary, so check after 90 seconds and adjust accordingly.
• For extra richness, add chocolate chips to the batter.

The post Microwave Chocolate Pudding Cake appeared first on RecipeWikki.

Origin of Olive Oil Mashed Potatoes

Mashed potatoes date back to the 18th century, but using olive oil instead of butter and cream is a Mediterranean-inspired variation. This version is particularly popular in regions like Italy and Greece, where high-quality olive oil is a staple in cooking.

What I Love About This Recipe

I love how simple yet luxurious these mashed potatoes taste. The olive oil enhances the natural creaminess of the potatoes without making them heavy. Plus, they’re dairy-free and vegan-friendly, making them a versatile side dish for any occasion.

Also Read : Green Goddess Chicken and Cucumber Wraps

Olive Oil Mashed Potatoes

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

25

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 pounds Yukon Gold or Russet potatoes, peeled and cubed

• ¼ cup extra virgin olive oil (plus more for drizzling)

• ½ cup vegetable broth or reserved potato cooking water

• 2 cloves garlic, minced (optional, for extra flavor)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tbsp chopped fresh herbs (such as rosemary, thyme, or parsley, optional)

Directions

• Place the peeled and cubed potatoes in a large pot of cold, salted water.
• Bring to a boil and cook for about 15-20 minutes, or until the potatoes are fork-tender.
• Drain, reserving about ½ cup of the cooking water if not using vegetable broth.
• Return the drained potatoes to the pot.
• Add olive oil and mash using a potato masher or a hand mixer until smooth.
• Slowly add the vegetable broth or reserved potato water, stirring until you reach the desired consistency.
• Mix in garlic (if using), salt, and black pepper.
• Transfer the mashed potatoes to a serving dish.
• Drizzle with a little extra olive oil and sprinkle with fresh herbs for added flavor.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or olive oil.
• Extra Creaminess: For an even silkier texture, use a food processor or potato ricer.

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