I’m coming into my simplicity period—clearing the muddle, streamlining routines, and letting go of what now not serves me. Throughout a current kitchen reset, I found a number of half-opened luggage of nuts and seeds tucked into the again of the fridge, together with three separate luggage of pistachios. (Sure, this was an organizational failure that has since been addressed.) Fortunately, it led to a couple impressed recipes—these ricotta cheesecake bars being the standout.
That is a kind of splendidly easy desserts that feels easy sufficient for a weeknight however spectacular sufficient to serve to associates. The pistachios within the crust carry an surprising nutty depth and delicate crunch, whereas the ricotta and honey within the filling make every chunk wealthy, creamy, and simply indulgent sufficient. Better of all, it’s a no-bake recipe you’ll end up returning to all season lengthy.
What You’ll Must Make These Ricotta Cheesecake Bars
The ingredient record for these ricotta cheesecake bars is refreshingly easy—so when doable, lean into high quality. With a brief record like this, every aspect actually shines.
Pistachios. You can swap in walnuts or pecans, however pistachios carry a delicate sweetness and buttery depth that make the crust really feel particular.
Graham crackers. The traditional base of any good cheesecake—offering construction and that acquainted, toasty taste.
Cream cheese. Important, even in a no-bake model. It provides tang and provides the filling its signature richness.
Entire milk ricotta. That is what units these bars aside. Ricotta lends a fragile, virtually buttery creaminess that feels lighter than conventional cheesecake, however simply as satisfying.
White chocolate. My go-to trick for no-bake desserts. Melted white chocolate provides a tender, milky sweetness whereas serving to the filling set superbly.
Lemon zest. Not for overt lemon taste, however for carry. A small quantity brightens the richness and balances the sweetness.
Honey. A contact within the filling for heat, plus an non-compulsory drizzle on high. When you have Manuka honey available, it provides a beautiful end—however any good honey will do.
Tips on how to Put together These Ricotta Cheesecake Bars
These cheesecake bars are splendidly easy, however just a few small particulars will guarantee the absolute best texture and taste.
Begin with room temperature elements. Let the ricotta and cream cheese sit out at room temperature earlier than mixing. Particularly if you happen to’re whisking by hand, softened dairy will incorporate extra simply and offer you a smoother, lighter filling with out lumps.
Give the crust a head begin. Press the crust into the pan and let it chill briefly earlier than including the filling. Even a brief relaxation helps it agency up, making it simpler to unfold the filling evenly with out disturbing the bottom.
Cool the white chocolate barely earlier than mixing. Soften the white chocolate in 15-second increments till easy, then let it sit for a couple of minutes to chill. Including it whereas too sizzling can have an effect on the feel of the filling, so a brief pause right here helps all the pieces mix seamlessly.
With these small steps in place, the remaining comes collectively effortlessly.
Different No-Bake Desserts We’re Loving
I’ll at all times say sure to a no-bake dessert. They’re easy, make-ahead pleasant, and really feel good any night time of the week. Listed here are just a few extra now we have on repeat:
No-Bake Lemon Cardamom Slices. Vibrant citrus and heat cardamom come collectively in a gently spiced, completely chilled deal with.
Raspberry Tiramisu. A recent, berry-forward twist on the traditional—layered with cream and simply sufficient sweetness.
Cookie Tiramisu. All of the richness of conventional tiramisu, however made even simpler with cookies standing in for ladyfingers.
Mango Cardamom Icebox Cake. Lush mango and softly spiced whipped cream layered into a calming dessert that appears—and tastes—like sunshine.
Description
A simple, no-bake dessert that delivers most taste with minimal effort.
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 complete milk ricotta, room temperature
- 1 cup white chocolate
- zest of 1/2 small lemon
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 tablespoons Manuka honey (non-compulsory)
- Put together the crust. Add the pistachios to a meals processor and pulse till finely crumbly. Add the graham crackers and salt, and pulse once more till the combination resembles advantageous crumbs. Pour within the melted butter and pulse simply till the feel resembles moist sand.
- Line an 8×8-inch pan with parchment paper, permitting a slight overhang for simple elimination. Press the crust firmly and evenly into the pan utilizing the underside of a glass or measuring cup. Switch to the fridge to sit back when you put together the filling.
- Make the filling. Within the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and ricotta on low velocity till utterly easy and creamy, scraping down the edges as wanted. This may occasionally take a couple of minutes.
- In the meantime, soften the white chocolate in a microwave-safe bowl in 15-second increments, stirring between every, till easy. Let cool barely.
- Add the lemon zest, honey, and salt to the ricotta combination and blend to mix. As soon as the white chocolate has cooled (it needs to be heat, not sizzling), pour it into the filling and blend for one more minute, till mild and fluffy.
- Assemble. Unfold the filling evenly over the chilled crust. Dollop Manuka honey excessive and use a toothpick or knife to softly swirl it into the floor—creating ribbons with out absolutely mixing.
- Cowl and refrigerate for a minimum of 8 hours, or ideally in a single day, till absolutely set.
- To serve, carry from the pan utilizing the parchment overhang and slice into bars. Take pleasure in.
- Prep Time: 15
- Class: bar
Key phrases: pistachio, ricotta, cheesecake
