Description
These No-Bake Lemon Ricotta Cheesecake Bars are a refreshing, creamy dessert featuring a graham cracker crust, a zesty lemon ricotta filling, and a sprinkle of pistachios. Perfect for summer gatherings or anytime you crave a citrusy treat. #NoBakeDessert #LemonCheesecake #RicottaDessert #SummerTreats #EasyDessert #CheesecakeBars #PistachioDessert #CitrusDessert
Ingredients
Scale
- 6 tablespoons unsalted butter, melted
- 3 tablespoons firmly packed light brown sugar
- 1 pinch salt
- 1 pinch ground nutmeg
- 1 ⅓ cups finely ground graham cracker crumbs (from about 9 crackers)
- ½ cup finely chopped roasted, unsalted pistachios
- ⅛ teaspoon almond extract
- 1 ½ cups whole milk ricotta cheese, drained
- 16 ounces full-fat cream cheese, softened
- 1 cup confectioners sugar (or to taste)
- 2 tablespoons freshly grated lemon zest
- 3 tablespoons freshly squeezed lemon juice
- ½ teaspoon vanilla extract
- 1 pinch salt
- 2 tablespoons finely chopped roasted, unsalted pistachios (optional)
Instructions
- Drain Ricotta: Place ricotta into a fine mesh strainer set over a bowl and allow it to drain for at least 1 hour before using.
- Prepare the Pan: Line an 8×8-inch square pan with parchment paper, leaving overhang on all sides for easy removal later.
- Make the Crust: In a microwave-safe bowl, combine butter, brown sugar, salt, and nutmeg. Microwave in 30-second intervals, stirring after each, until the mixture starts to foam and bubble, and the sugar is mostly dissolved (about 2 minutes). Stir in the graham cracker crumbs, chopped pistachios, and almond extract until evenly moistened.
- Press the Crust: Press the crust mixture very firmly and evenly into the bottom of the prepared pan. Freeze until chilled and set, about 20 minutes.
- Make the Filling: In a large bowl, combine the drained ricotta and cream cheese. Beat with an electric mixer on medium speed until smooth. Add the confectioners sugar, lemon zest, lemon juice, vanilla, and salt. Beat until well combined and smooth.
- Assemble the Bars: Remove the crust from the freezer. Pour the filling over the crust and smooth it into an even layer. Return the pan to the freezer and chill until the filling is set, at least 3 hours.
- Cut the Bars: To cut the bars, remove the pan from the freezer using the parchment paper overhang. Place onto a cutting board. Run a sharp knife under hot water for several seconds, then wipe it dry. Cut the bars with the hot knife, wiping it off between each cut and rewarming it under hot water as needed.
- Serve: Sprinkle chopped pistachios over the bars before serving. Keep bars stored in the freezer, but allow them to sit at room temperature for about 30 minutes to soften before serving.
Notes
- Use vegetarian-friendly ingredients to make this dessert suitable for vegetarians.
- Ensure the ricotta is well-drained to avoid a watery filling.
- For a sweeter taste, adjust the amount of confectioners sugar to your preference.
- Chill the bars for at least 3 hours to allow them to set properly.
- Allow the bars to sit at room temperature for about 30 minutes before serving for optimal texture.