I’m entering my era of simplicity: eliminating clutter, streamlining routines, and letting go of what no longer serves me. During a recent kitchen reset, I discovered several half-opened bags of nuts and seeds in the back of the refrigerator, including three separate bags of pistachios. (Yes, this was an organizational failure that has since been corrected.) Luckily, it led to some inspired recipes, these Ricotta Cheesecake Bars being the most notable.
It’s one of those wonderfully simple desserts It seems simple enough for a weeknight but impressive enough to serve to friends. The pistachios in the crust bring an unexpected nutty depth and subtle crunch, while the ricotta and honey in the filling make each bite rich, creamy and just indulgent enough. Best of all, it’s a no-cook recipe you’ll come back to all season long.
What You’ll Need to Make These Ricotta Cheesecake Bars
The ingredient list for these ricotta cheesecake bars is refreshingly simple, so whenever possible, go for quality. With a short list like this, each item really shines.
Pistachios. You can substitute walnuts or pecans, but pistachios provide a subtle sweetness and buttery depth that makes the crust feel special.
Graham crackers. The classic base of any good cheesecake, providing structure and that familiar toasted flavor.
Cream cheese. Essential, even in the no-cook version. It adds spice and gives the filling its characteristic richness.
Whole milk ricotta. This is what sets these bars apart. The ricotta lends a delicate, almost buttery creaminess, lighter than traditional cheesecake, but just as satisfying.
White chocolate. My go-to tip for no-bake desserts. Melted white chocolate adds a smooth, milky sweetness while helping the filling set.
Lemon zest. Not for the overt lemon flavor, but for the lift. A small amount brightens the richness and balances the sweetness.
Dear. A touch in the filling for added warmth, plus an optional mesh on top. If you have Manuka honey on hand, it adds a gorgeous finish, but any good honey will do.
How to Make These Ricotta Cheesecake Bars
These cheesecake bars are wonderfully simple, but a few small details will ensure the best possible texture and flavor.
Start with room temperature ingredients. Let the ricotta and cream cheese sit at room temperature before mixing. Especially if you’re whisking by hand, the softened dairy will incorporate more easily and give you a softer, lighter filling without lumps.
Give the crust a head start. Press the crust into the pan and let it cool briefly before adding the filling. Even a short rest helps it firm up, making it easier to distribute the filling evenly without disturbing the base.
Cool the white chocolate slightly before mixing. Melt the white chocolate in 15 second increments until smooth, then let it cool for a few minutes. Adding it too hot can affect the texture of the filling, so a short pause here allows everything to blend together perfectly.
Once you take these small steps, the rest is effortless.
Other No-Bake Desserts We Love
I will always say yes to a no-bake dessert. They’re easy to make, easy to make, and feel great any night of the week. Here are a few others we have on repeat:
No-Cook Lemon Cardamom Slices. Bright citrus and warming cardamom come together in a delicately spiced, perfectly chilled treat.
Raspberry Tiramisu. A fresh, fruity take on the classic, topped with cream and just the right amount of sweetness.
Tiramisu with biscuits. All the richness of traditional tiramisu, but even easier with biscuits replacing ladyfingers.
Mango and cardamom ice cream cake. Lush mango and lightly spiced whipped cream layered in a fresh dessert that looks and tastes like sunshine.
Pistachio Honey Ricotta Cheesecake Bars
Total duration: 15 minutes
Yield: 9
Print the recipe
Pin RecipeDescription
An easy, no-bake dessert that delivers maximum flavor with minimal effort.
Ingredients
For the crust:
- 1/2 cup pistachios
- 8 graham crackers
- 1/2 teaspoon salt
- 2 tablespoons melted butter
For the filling:
- 8 ounces cream cheese, room temperature
- 15-ounce container of whole milk ricotta, room temperature
- 1 cup white chocolate
- zest of 1/2 little lemon
- 1 tablespoon Honey
- 1/2 teaspoon salt
- 2 tablespoons Manuka honey (optional)
Instructions
- Prepare the crust. Add the pistachios to a food processor and process until finely crumbly. Add the graham crackers and salt, and mix again until the mixture resembles fine crumbs. Pour in the melted butter and mix until the texture resembles wet sand.
- Line an 8×8-inch pan with parchment paper, leaving a slight overhang for easy removal. Press the crust firmly and evenly into the pan using the bottom of a glass or measuring cup. Transfer to the refrigerator to chill while you prepare the filling.
- Prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and ricotta on low speed until completely smooth and creamy, scraping down the sides as necessary. This may take a few minutes.
- Meanwhile, melt the white chocolate in a microwave-safe bowl in 15-second increments, stirring between each, until smooth. Let cool slightly.
- Add the lemon zest, honey and salt to the ricotta mixture and mix. Once the white chocolate has cooled (it should be warm, not hot), pour it into the filling and mix for another minute, until light and fluffy.
- Assemble. Spread the filling evenly over the chilled crust. Pour a spoonful of Manuka honey on top and use a toothpick or knife to gently swirl it across the surface, creating ribbons without mixing completely.
- Cover and refrigerate for at least 8 hours, or preferably overnight, until completely set.
- To serve, remove from pan using overhang of parchment paper and cut into bars. Appreciate.
- Preparation time: 15
Category: bar
Keywords : pistachio, ricotta, cheesecake
The position These No-Bake Ricotta Cheesecake Bars Are My “Era of Simplicity” Dessert appeared first on Camille Styles.
