No-Bake Lemon Ricotta Cheesecake Bars
A refreshing, no-bake dessert combining creamy ricotta and tangy lemon, set atop a buttery graham cracker crust.
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.