No-Bake Lemon Ricotta Cheesecake Bars to Love
Creamy,zesty, and no-bake — these Lemon Ricotta cheesecake bars are the perfect easydessert for any occasion. Light, refreshing, and crowd-pleasing!
Ingredients
For the Graham Cracker Crust
- 1 ½ cups graham cracker crumbs
- This creates a buttery slightly crunchy base that perfectly contrasts the creamy filling.
- ¼ cup granulated sugar
- Adds just enough sweetness to balance the tangy lemon notes.
- 6 tablespoons unsalted butter melted
- Helps the crust hold its shape and adds rich flavor.
For the Lemon Ricotta Cheesecake Filling
- 1 cup ricotta cheese whole milk
- Provides a light slightly grainy texture and subtle sweetness — key to that classic ricotta cheesecake feel.
- 8 oz cream cheese softened
- For a smooth luscious texture that gives structure to the filling.
- ½ cup powdered sugar
- Blends seamlessly into the mix for gentle even sweetness.
- 2 tablespoons fresh lemon juice
- Brightens every bite with vibrant citrus flavor.
- 1 tablespoon lemon zest
- Adds a pop of aromatic lemon oil and deepens the citrus flavor.
- 1 teaspoon vanilla extract
- Rounds out the tangy notes with a warm mellow finish.
Optional Garnishes
- Thin lemon slices or zest curls
- Fresh berries
- Mint leaves
- A dusting of powdered sugar
Instructions
Step 1: Make the Graham Cracker Crust
- Crush the graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
- Stir until the crumbs are fully moistened and have the texture of wet sand.
- Press the mixture firmly into the bottom of a parchment-lined 8x8-inch baking dish.
- Tip: Use the back of a measuring cup for an even, compact layer.
- Place the crust in the freezer while you make the filling — this helps it set quickly.
Step 2: Prepare the Lemon Ricotta Filling
- In a large bowl, beat the ricotta and cream cheese together until smooth and fluffy using a hand mixer or stand mixer.
- Add in powdered sugar, lemon juice, lemon zest, and vanilla extract.
- Continue mixing until fully incorporated and the filling is creamy with no lumps.
- Tip: For extra smoothness, you can blend the ricotta first before mixing it with the cream cheese.
Step 3: Assemble and Chill
- Remove the crust from the freezer and spread the lemon ricotta mixture evenly over the crust.
- Smooth the top with a spatula for a clean finish.
- Cover with plastic wrap and refrigerate for at least 4 hours — or overnight, if you can wait!
- This gives the bars time to set up properly and makes slicing a breeze.
Step 4: Slice and Serve
- Once fully chilled, lift the bars out using the parchment overhang.
- Slice into clean squares using a sharp knife — wiping between cuts for neat edges.
- Garnish with lemon zest curls, fresh berries, or mint for a picture-perfect finish.
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Total Fat | 18g |
| Saturated Fat | 11g |
| Cholesterol | 55mg |
| Sodium | 160mg |
| Carbohydrates | 26g |
| Sugar | 18g |
| Protein | 5g |
| Fiber | 1g |