Home / Recipes / Desserts / No-Bake Desserts / Italian Ricotta Cheesecake

Italian Ricotta Cheesecake

Italian Ricotta Cheesecake is an easy no-bake cheesecake recipe. It has a chocolate cookie crust and a creamy, delicate filling. It’s so easy to make – the perfect summer dessert. Top it with fruit for a dessert everyone will love.

Ricotta cheesecake on a cake stand with a slice on a black plate.


Maybe when you think of cheesecake you think of cream cheese, but in Italy we make ricotta cheesecake and it’s absolutely delicious.

It’s more delicate than cream cheese cheesecake and creamier, too. I love both, of course, but more often than not you’ll find me making this Italian ricotta cheesecake. Even better it’s a no-bake cheesecake recipe. You don’t have to turn on the oven making this a great summer dessert.

What I love about this no bake ricotta cheesecake is that it’s not fussy. You don’t have to do a water bath or worry about the cheesecake cracking like a classic cheesecake. Once it’s assembled just chill it in the fridge until it’s set.

I use gelatin in this recipe which helps give the cheesecake more structure and a nice texture. Ricotta cheese is soft and mixing it with gelatin helps hold the cheesecake together.

For the crust, I love a chocolate cookie crust but you can use any cookie crumbs that you like including graham crackers crumbs, wafer cookies, or other crispy cookies that you like.

Top your ricotta cheesecake with fruit, chocolate sauce, or even a little whipped cream for a dessert that is perfect for any occasion.

Spooning strawberry juice on a slice of cheesecake.


  • Chocolate cookie crumbs – crush them in a food processor or in a bag with a rolling pin.
  • Melted butter
  • Heavy cream – whole, heavy or whipping cream, with at least 30% fat
  • Ricotta cheese
  • Powdered sugar – icing/confectioners sugar
  • Pure vanilla extract
  • Gelatin
  • Milk – I use 2%

Other add-ins: If you like citrus, try adding orange zest or lemon zest to the filling.

How to Make Cheesecake with Ricotta Cheese

Combine the cookie crumbs and butter in a bowl. Press the mixture into a springform pan. Chill the crust while you make the filling.

Mixing the crumbs and butter and in a cake pan.

Beat the ricotta cheese, sugar, and vanilla in a mixing bowl, until combined and smooth.

Beating the cream filling until smooth in a white bowl.

In a separate large bowl, beat the cream until it holds peaks.

The whipped cream beaten until stiff.

Pour the milk into a saucepan and sprinkle the gelatine over the top. Let it sit for one minute and then turn the heat to low. Stir and heat the mixture until the gelatine has dissolved. This should only take a minute or so. Don’t let it boil. Take the pan off the heat and add a couple tablespoons of the ricotta mixture and stir.

cooking the gelatine in a pot.

Next, fold the gelatine mixture into the rest of the ricotta mixture. Fold in the whipped cream until the filling is combined.

Mixing the gelatine into the ricotta cream and into the whipped cream.

Spoon the ricotta batter into the chilled crust and spread it into an even layer. Cover the pan with plastic wrap and chill the cheesecake in the refrigerator for about six hours or overnight. 

The ricotta mixture on the base and after chilling on a black cake stand.


This ricotta cheesecake is delicious all on its own, but why not add a topping to dress it up?

  • I love fresh berries like strawberries. I toss them with some sugar first and let them sit. This draws out the juices creating a nice sauce. You can also do this with raspberries, blackberries, and blueberries.
  • Chocolate sauce or chocolate ganache is great, too. Drizzle some over a slice before serving it.
  • Or just some simple whipped cream and some grated chocolate on the top – that sounds good, too!

How to make Chocolate Ganache

In a small pan heat 2 tablespoons of butter and 1/4 cup (60 grams) of whole cream until hot but not boiling,  remove from heat and add 3 1/2-4 ounces (110 grams) chopped chocolate stir until smooth, let cool and thicken before drizzling.

Ricotta cheesecake with strawberries on top.

Recipe Tips

I prefer to use whole milk ricotta cheese – it’s dessert, afterall! I haven’t tested this recipe with low fat cheese and can’t say for sure how that will work.

It’s best to chill the cheesecake overnight in the refrigerator. This will ensure it has plenty of time to set up so when you slice it, you get clean slices.

Leftover ricotta cheesecake will keep in the refrigerator for a few days. I don’t recommend freezing it.

If you don’t have a springform pan, you can use a regular cake pan. I recommend lining it with plastic wrap so it’s easy to remove the cheesecake once it’s set and you’re ready to slice it.

We love this Italian ricotta cheesecake recipe – it’s the best dessert for a warm night or any time you’re craving a creamy slice of cheesecake. Enjoy!

A slice of cheesecake on a white plate with a silver fork.

More Dessert Recipes

A slice of cheesecake on a white plate with a silver fork.

Italian Ricotta Cheesecake

Rosemary Molloy
Italian Ricotta Cheesecake – a no-bake cheesecake recipe with a chocolate cookie crust. It's delicate and creamy, a delicious Italian cheesecake!
Prep Time 20 minutes
Chilling time 6 hours
Total Time 6 hours 20 minutes
Course Dessert
Cuisine Italian
Servings 8 servings
Calories 336 kcal



  • cups chocolate cookie crumbs
  • ¼ cup butter (melted)


  • 1 cup cream whole/heavy or whipping cream (at least 30% fat)
  • 1 cup ricotta
  • ½ cup powdered/icing sugar
  • 1 teaspoon vanilla
  • 1 tablespoon gelatine
  • 2 tablespoons milk



  • Mix the cookie crumbs and melted butter, press down on the bottom of a 7 or 8 inch (17 – 20 centimeters) springform cake pan (or line a regular cake pan with plastic wrap). Place in refrigerator to chill while making the filling.
  • In a medium bowl beat together the ricotta cheese, sugar and vanilla, side aside.
  • Beat the cream until thick peaks appear, set aside.
  • In a small pot add the milk and sprinkle the gelatine on top, let stand one minute, then place the pot on low heat and heat just until the gelatine has dissolved, stirring often (1-2 minutes), do not boil, then immediately remove from heat.
  • Add 1 -2 tablespoons of the ricotta cheese mixture to the gelatine mixture and stir gently to combine, fold the gelatine into the remaining ricotta mixture, then gently fold it into the whipped cream, mix until combined.
  • Remove the cookie base from the fridge, spoon the ricotta filling evenly on top, cover with plastic wrap and refrigerate approximately 6 hours or even  better overnight. Before serving top with your favourite topping if desired. Enjoy!


If you find the ricotta too watery then drain for about 20-30 minutes in a sieve.
I topped my ricotta cheesecake with fresh sliced strawberries that I tossed with 2 tablespoons of sugar. Let sit for about an hour or more before topping the cake.
An Italian ricotta cheesecake is delicate and creamy.
Leftover ricotta cheesecake will keep in the refrigerator for a few days. I don’t recommend freezing it.


Calories: 336kcal | Carbohydrates: 25g | Protein: 7g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 207mg | Potassium: 113mg | Fiber: 1g | Sugar: 16g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 1mg
Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!


  1. It says to add 1 tablespoon of gelatin to the milk? Isn’t there only 2 tablespoons of milk? It looks like there is more than 2 tablespoons of milk in your picture? Please advise……..is it true that there are only 2 tablespoons of milk to add the 1 tablespoon of gelatin to? Thank you!

    1. Hi Darlene, yes you could add pureed strawberries, depending on how much you add, maybe 1 1/4 tablespoons would do. Let me know how it goes. Take care!

  2. 4 stars
    I made this yesterday for a party tonight so it is chilling in the fridge. Easy recipe – excited to taste it. A bit nervous about taking the sides off the springform pan – any tips for that?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.