Sometimes, you just need a dessert that’s quick, refreshing, and utterly delicious without the hassle of baking. These No-Bake Lemon Ricotta Cheesecake Bars are the answer. With a creamy, zesty lemon ricotta filling on top of a buttery graham cracker crust, these bars give you all the tangy sweetness of a cheesecake without needing to turn on the oven. They’re light, refreshing, and perfect for when you want to treat yourself—or impress guests—with minimal effort.
The best part about these bars? You can make them ahead of time, let them chill in the fridge, and they’ll be ready to serve whenever you are. Whether you’re hosting a summer gathering, need a make-ahead dessert for a picnic, or just want something sweet and citrusy to enjoy on a warm afternoon, these lemon ricotta cheesecake bars are sure to become a go-to recipe in your collection. I love them because they’re simple but so satisfying, with just the right balance of tangy lemon and creamy texture.
Why You’ll Love This Recipe
- No baking required! Just mix, chill, and enjoy
- A tangy, creamy filling made with ricotta and cream cheese for a lighter texture
- The lemon flavor is vibrant and refreshing, perfect for spring and summer
- The buttery graham cracker crust adds a lovely crunch to every bite
- These bars are easy to make ahead of time and perfect for meal prep or parties
- They’re great for any occasion—family gatherings, picnics, or even a casual weekend treat
- The recipe is simple, with only a few ingredients and minimal steps involved
Ingredients You’ll Need
For the crust:
Graham Cracker Crumbs – This is the base of the crust and gives it that classic cheesecake crunch. You can use store-bought crumbs or crush graham crackers yourself.
Sugar – Just a little to sweeten the crust and balance the flavor.
Unsalted Butter – Melted butter helps bind the crust together and gives it that rich, buttery flavor.
For the filling:
Ricotta Cheese – The star of the filling! It gives the cheesecake bars a light, fluffy texture that’s still rich and creamy. Make sure to drain the ricotta if there’s excess liquid.
Cream Cheese – Adds that classic creamy flavor that we all love in cheesecakes. Use full-fat for the best texture.
Powdered Sugar – For sweetness, as it dissolves easily into the filling and adds to the smooth texture.
Lemon Juice – Freshly squeezed lemon juice gives the bars that bright, tangy citrus flavor.
Lemon Zest – Adds an extra punch of lemon flavor and freshness. Don’t skip it!
Vanilla Extract – A touch of vanilla to complement the lemon and enhance the overall flavor.
Whipped Cream – For a light, fluffy texture that makes the cheesecake filling smooth and dreamy.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions)
Step 1: Prep the crust
Start by greasing an 8×8-inch square baking pan or lining it with parchment paper for easy removal of the bars. In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until everything is well-coated and the mixture starts to clump together. Press the mixture into the bottom of your prepared pan to form a firm, even crust. Use the back of a spoon to compact it. Chill in the fridge while you make the filling.
Step 2: Make the filling
In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy. You can use a hand mixer or a stand mixer for this. Add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until well combined, and the mixture is light and fluffy.
Step 3: Fold in the whipped cream
In a separate bowl, whip the cream until stiff peaks form. This will give the filling that airy, smooth texture. Gently fold the whipped cream into the cheese mixture until fully incorporated, being careful not to deflate the whipped cream too much.
Step 4: Assemble the bars
Take the crust out of the fridge and spoon the lemon ricotta filling onto it. Smooth the top with a spatula until it’s even. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, so the filling can set properly.
Step 5: Slice and serve
Once the cheesecake bars have chilled and set, cut them into squares. You can garnish with additional lemon zest, whipped cream, or even fresh berries for a pop of color and flavor. Serve chilled, and enjoy!
Helpful Tips
- If you don’t have ricotta cheese, you can substitute it with mascarpone cheese for a similar creamy texture, though mascarpone has a slightly milder flavor.
- Make sure to use fresh lemon juice and zest for the most vibrant flavor. It really makes a difference!
- If you like a firmer texture, you can add a tablespoon or two of gelatin to the filling mixture to help it set more firmly.
- These bars can be made ahead and stored in the fridge for up to 3 days. They also freeze well—just wrap them tightly in plastic wrap and foil, and they’ll last up to a month in the freezer. Thaw in the fridge before serving.
- Feel free to swap out the graham cracker crust for a different base if you prefer. A shortbread crust or even a crushed-up oatmeal cookie crust would work well, too.
- You can top these bars with fresh berries like raspberries, strawberries, or blueberries for added color and a sweet contrast to the tart lemon.
Frequently Asked Questions (FAQs)
Can I make these bars in advance?
Yes! These No-Bake Lemon Ricotta Cheesecake Bars are perfect for making ahead. They need at least 4 hours to chill in the fridge, but they actually taste even better after a day or two of chilling.
What’s the best way to store them?
Store the bars in an airtight container in the fridge for up to 3 days. If you’re freezing them, wrap individual bars tightly in plastic wrap and foil, then store them in a freezer-safe container for up to 1 month.
Can I use a different type of crust?
Definitely! If you’re not a fan of graham cracker crust, you can use a crushed shortbread or oatmeal cookie crust. Just make sure to press it down firmly so it holds together well.
Can I use a sugar substitute?
Yes, you can use a sugar substitute in place of the powdered sugar, but keep in mind that it may affect the texture slightly. Be sure to follow the substitution guidelines on the product you’re using.
What can I use instead of whipped cream?
If you don’t want to use whipped cream, you can substitute it with a non-dairy whipped topping, or you can try using Greek yogurt for a lighter, tangy option. Just note that it will change the texture slightly.
Enjoy the Brightness of Lemon in Every Bite
These No-Bake Lemon Ricotta Cheesecake Bars have quickly become one of my favorite go-to desserts, especially when I want something light but indulgent. I love how easy they are to put together—no baking, no fuss, just a little mixing and chilling—and the result is always amazing. The combination of the creamy ricotta filling with the tangy lemon flavor is unbeatable, and the graham cracker crust adds just the right amount of crunch.
Give these bars a try the next time you’re looking for a refreshing, no-bake treat. I promise they’ll become a new favorite in your dessert rotation. Let me know how they turn out for you, and if you change them up with a different topping or crust!
No-Bake Lemon Ricotta Cheesecake Bars
Ingredients
- For the crust:
- 2 cups graham cracker crumbs
- ¼ cup sugar
- ½ cup unsalted butter melted
- For the filling:
- 24 oz 3 packages cream cheese, softened
- 1 cup ricotta cheese drained
- 3 tablespoons honey
- 3 teaspoons vanilla extract
- Zest of 2 lemons
- 1 tablespoon lemon juice
- Optional topping:
- ½ cup lemon curd warmed slightly
Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture resembles wet sand. Press the mixture firmly into the base of a greased 9-inch square baking pan. Freeze for 30 minutes to set.
- Make the filling: In a large bowl, beat together cream cheese and ricotta until smooth. Add honey, vanilla extract, lemon zest, and lemon juice. Continue to beat until well combined and creamy.
- Assemble the bars: Spread the lemon ricotta filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill: Refrigerate the assembled cheesecake bars for at least 4 hours, or until firm.
- Serve: Before serving, drizzle with warmed lemon curd if desired. Cut into squares and enjoy.
Notes
- For added flavor, consider topping with fresh berries or a dusting of powdered sugar.
- These bars can be stored in the refrigerator for up to 3 days.
- Ensure the ricotta cheese is well-drained to prevent a watery filling.
