No-Bake Ricotta Cheesecake

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The crust of this no-bake ricotta cheesecake is a mix of graham crackers, butter and sugar with ginger & cinnamon. It is topped with lightly sweet strawberries and a drizzle of honey.

Prep Time20

Chilling Time3

Total Time3 20

Course: Cakes, Pies & Tarts

Cuisine: American, Italian

Servings:

Author: Paige Adams

Ingredients

For crust
5 tablespoons unsalted butter
3 tablespoons granulated sugar
1-1/4 cups packed graham cracker crumbs about 10-12 whole crackers
1/4 teaspoon kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
For filling
1 pound fresh ricotta drained, at room temperature
1/2 pound cream cheese at room temperature
1/4 cup honey
Zest of 1 lemon
1/4 teaspoon kosher salt
Pinch of ground ginger
For toppings
1/2 pint strawberries hulled and sliced 1/4-inch thick
2 tablespoons granulated sugar
Juice of 1 lemon
Honey for serving

Makes: 9inch round

Instructions

For the crust, melt the butter and sugar in a small saucepan over low heat, stirring until the sugar dissolves, about 4 minutes. Combine the graham cracker crumbs, salt, ginger and cinnamon in a medium bowl. Stir in the melted butter until the mixture resembles wet sand. Press the crumbs into the bottom and up the sides of a 9-inch diameter tart pan. Cover with plastic wrap and chill in the refrigerator for 1 hour.
Using an electric mixer, beat the ricotta, cream cheese, honey, lemon zest, salt and ginger until smooth. Spread into the crust using a spatula to smooth the top. Cover with plastic wrap and chill in the refrigerator until the filling is set, about 2 hours.
Combine the strawberries, sugar and lemon juice in a medium bowl. Let sit for 15-30 minutes at room temperature until the berries become juicy. Scatter the strawberries on top of the cheesecake and drizzle with honey before serving.

Notes

Adapted from Food & Wine

Nutrition