Ricotta Cheese Cake
A creamy, no-bake ricotta cheesecake that comes together in minutes. Perfect for a quick dessert or a sweet snack.
- Total time
- 15 min
- Servings
- 6
- Calories
- 320
- Protein
- 10g
Ingredients
- 2 cups ricotta cheese
- 1 cup heavy cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- 1
In a large bowl, combine 2 cups ricotta, 1/2 cup sugar, 1 tsp vanilla, and 1/4 tsp salt. Stir until smooth and creamy, about 2 minutes.
- 2
In a separate bowl, whip 1 cup heavy cream with a hand mixer until stiff peaks form, about 3-4 minutes. The cream should hold its shape when lifted.
- 3
Gently fold the whipped cream into the ricotta mixture using a spatula. Fold until no white streaks remain, about 1 minute.
- 4
Spoon the mixture into serving glasses or a bowl. Chill for at least 30 minutes before serving, or serve immediately for a softer texture.
Tools you’ll need
- Large bowl
- Hand mixer
- Spatula
- Serving glasses or bowl
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