Polly-O No Bake Ricotta Cheesecake

Dessert Cheese

Creamy ricotta is the secret to this light cheesecake. Top with seasonal fruit for a colorful presentation.

December 18, 2023

Ingredients

SERVINGS: Serves 8-12 people

Crust

1½ cups graham cracker crumbs
½ cup sugar
1 stick unsalted butter, melted

Filling

15 oz. Polly-O Ricotta cheese
½ cup powdered sugar
¼ cup lemon juice
1 teaspoon vanilla
Zest from 1 lemon
8 oz. heavy whipping cream

Instructions

Makes 1 10-inch tart

For the crust: Preheat oven to 350 degrees. Combine graham cracker crumbs, sugar and butter in a bowl. Press into a 10-inch tart pan with removable bottom. Bake for 10 minutes. Let cool completely before filling.

For the filling: Beat the ricotta, powdered sugar, lemon juice, vanilla and lemon zest in a bowl until light and fluffy. Slowly add the heavy whipping cream and beat until thickened and increased in volume, about 4-5 minutes.

Pour filling into prepared crust and smooth out with an offset spatula. Refrigerate tart for at least 4 hours, overnight for best results. Top with fresh berries. Remove from pan and place onto serving plate. Cut and serve cold.