10-Minute Lemon Ricotta Cake
A no-bake ricotta and mascarpone cake layered with crushed vanilla wafers and topped with fresh lemon zest. Ready in minutes—no oven required.
- Total time
- 10 min
- Servings
- 6
- Calories
- 285
- Protein
- 8g
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Ingredients
- 1 cup ricotta cheese
- ½ cup mascarpone cheese
- ¼ cup granulated sugar
- 2 whole lemon (zested + juiced)
- 1 cup vanilla wafer cookies, crushed
Instructions
- 1
Whisk ricotta, mascarpone, sugar, lemon zest, and juice together until smooth and no lumps remain.
- 2
Spread half the ricotta mixture into a shallow serving dish or on a plate.
- 3
Scatter half the crushed vanilla wafers over the ricotta layer.
- 4
Top with remaining ricotta mixture, then finish with remaining crushed cookies.
- 5
Garnish with thin lemon slices and a final pinch of lemon zest.
- 6
Serve immediately or chill up to 2 hours before serving.
Tools you’ll need
- medium mixing bowl
- whisk
- shallow serving dish or plate
- microplane or zester (for lemon)
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