Decadent No-Bake Chocolate Ricotta Cheesecake with Biscoff Crust (No Cream Cheese!)

Are you ready for a dessert that’s utterly delicious, surprisingly easy, and wonderfully different? Prepare to be amazed by this no-bake chocolate ricotta cheesecake! Forget the usual cream cheese; this recipe showcases the lighter, creamier texture of ricotta, paired with a delightful Biscoff cookie crust. If you’ve never experienced a cheesecake made with ricotta, you’re in for a treat that might just change your cheesecake game forever. I wouldn’t be surprised if, like me, you find yourself reaching for ricotta exclusively for your future no-bake masterpieces!

Why This No-Bake Chocolate Ricotta Cheesecake Will Become Your New Favorite

This cheesecake isn’t just a dessert; it’s a showstopper perfect for any gathering or a delightful treat for yourself. What makes it truly exceptional is its versatility and convenience. You can effortlessly prepare it the day before serving, making it an ideal choice for festive occasions like Christmas, Thanksgiving, or dinner parties where advance preparation is key. Imagine the joy of having a stunning dessert ready to go, freeing up your time to enjoy the celebration!

Beyond holidays, this no-bake wonder shines particularly brightly in the warmer months. When the summer heat makes the thought of turning on your oven unbearable, this cool, creamy cheesecake offers a refreshing alternative. It’s light yet rich, satisfying your dessert cravings without adding extra heat to your kitchen. Its simple elegance and irresistible flavor profile make it a crowd-plepleaser every single time. Get ready for compliments!

Table of Contents

• 🥘 Ingredients You’ll Need
• 🔪 Step-by-Step Instructions
  • Necessary Preparations to Save You Time
  • Making the Delicious Lotus Biscoff Cookie Cake Base
  • Preparing the Ricotta Cream and Putting it All Together
  • Decorating the Chocolate-Ricotta-Cheesecake before serving
• 🌡️ Storage
• 🍽 Equipment
• 🙋🏻 FAQ
• 🤎 More No-Bake Cheesecake Inspiration
• Other Delicious Desserts to Try
• 📖 Recipe Card
• ⛑️ Food Safety

🥘 Ingredients You’ll Need

Creating this magnificent no-bake chocolate ricotta cheesecake requires a few simple yet high-quality ingredients. Each component plays a crucial role in achieving that perfect balance of flavor and texture. Here’s a detailed look at what you’ll need:

Biscoff Cookie Crust

• Lotus Biscoff Cookies: These caramelized biscuits are the star of our crust, offering a unique, spiced sweetness that beautifully complements the chocolate.
• Unsweetened Cocoa Powder: Adds a rich, deep chocolate note to the crust, enhancing its flavor complexity.
• Melted unsalted butter: The binder that holds the cookie crumbs together, ensuring a firm and flavorful base.

Rich Chocolate Ricotta Cream

• Milk chocolate Couverture (chopped): Provides a sweet, creamy chocolate layer. Using high-quality couverture ensures a smooth melt and superior flavor.
• Dark Chocolate Couverture (chopped): Adds depth and a slightly bitter contrast to the milk chocolate, creating a balanced chocolate flavor.
• Gelatin: Essential for setting the no-bake cheesecake layers, giving them a beautifully smooth and firm texture without baking.
• Ricotta: The star ingredient, offering a delicate, milky flavor and a wonderfully light texture that sets it apart from traditional cream cheese cheesecakes. Make sure to use full-fat ricotta for the best creaminess.
• Granulated Sugar: Sweetens the ricotta cream to perfection.
• Heavy Cream: Whipped into the ricotta mixture, it contributes to the cheesecake’s luxurious, airy consistency.
• Milk: Used to dissolve the gelatin, ensuring it’s evenly incorporated into the cream.

For the Elegant Decoration

• Heavy Cream: For whipping into fluffy peaks to adorn the finished cheesecake.
• 1 teaspoon Cornstarch: A natural alternative to cream stiffener, helping the whipped cream hold its shape longer.
• 1 teaspoon Powdered Sugar: Sweetens the whipped cream and aids in stabilization.
• Unsweetened Cocoa Powder for dusting: A final flourish that adds a touch of sophistication and extra chocolate flavor.

See the recipe card below for precise quantities.

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Ingredient Notes & Substitutions

• **Ricotta Cheese:** Always opt for full-fat, good-quality ricotta. Its rich texture is crucial for the cheesecake’s creaminess. Remember to drain any excess liquid before using. Low-fat versions might result in a less satisfying, watery texture.
• **Chocolate Couverture:** While the recipe specifies milk and dark chocolate couverture for their superior melting properties and flavor, you can use high-quality chocolate chips or baking bars. Just ensure they are chopped finely for even melting. Adjust the dark-to-milk ratio to your preference for a sweeter or more intense chocolate flavor.
• **Biscoff Cookies:** These caramelized biscuits provide an unparalleled flavor. However, if unavailable or you prefer another flavor, graham crackers, Oreo cookies, or even digestive biscuits make excellent substitutes. For a chocolate crust with an alternative cookie, you might adjust the amount of cocoa powder.
• **Gelatin:** If you prefer not to use gelatin, you can replace it with agar-agar powder (usually a 1:1 ratio for sheets, but check package instructions as brands vary). Other potential thickeners like carrageenan or kuzu could work, but experimentation might be needed to achieve the desired consistency.
• **Heavy Cream:** Ensure your heavy cream is very cold before whipping for the best results.

🔪 Step-by-Step Instructions

Necessary Preparations to save you time

Before you dive into creating your glorious no-bake chocolate ricotta cheesecake, a few essential preparations will ensure a smooth and efficient process. These steps will prevent you from waiting around later, allowing you to move seamlessly through the recipe.

• **Prepare Your Springform Pan:** Start by lining your springform pan. Cut a circle of baking paper to fit the bottom of the pan perfectly, and then cut strips to line the sides. This ensures easy removal of your finished cheesecake and a clean presentation. Set the prepared pan aside.
• **Melt Butter and Chocolate:** Gently melt the unsalted butter in a small saucepan over low heat. For your chocolate, set up two separate double boilers (bain-marie) to melt the milk chocolate couverture and dark chocolate couverture independently. Once fully melted and smooth, pour each type of chocolate into its own bowl and allow them to cool slightly to a lukewarm temperature. This cooling step is crucial to prevent the chocolate from seizing or melting the ricotta mixture prematurely.
• **Soak Gelatin:** Place the gelatin leaves in a bowl of cold water to soften. This process, called “blooming,” makes the gelatin ready to dissolve easily in warm liquid and activate its setting properties.

By taking these few moments for preparation, you’ll find that the subsequent steps of making the Biscoff crust and chocolate ricotta cream come together much faster and more effortlessly. You won’t have to pause and wait, maintaining a steady flow in your baking process.

Making the Delicious Lotus Biscoff Cookie Cake Base

The foundation of this cheesecake is its incredibly flavorful and crunchy Biscoff cookie base. Lotus Biscoff cookies are my absolute favorite for this, lending an unmistakable caramel note that pairs divinely with chocolate. However, if you’re feeling adventurous or prefer another flavor, chocolate cookies also make a fantastic crust.

Begin by taking half of your Biscoff cookies and placing them into a sturdy, sealable Ziploc bag. Using a meat tenderizer or a rolling pin, crush them until they form coarse crumbs. The goal isn’t a fine powder; those slightly larger chunks will contribute a wonderful crunchy texture to the finished base. Once crumbed, empty them into a large mixing bowl. Repeat this process with the remaining cookies, ensuring an even consistency in your crumbs.

Next, add the unsweetened cocoa powder to the crushed Biscoff cookies. This addition deepens the color of the crust and introduces a rich, chocolatey complexity that elevates the overall flavor profile.

TIP: Don’t worry if not all of your cookies are perfectly fine crumbs. Those delightful, slightly larger chunks will add a wonderful, satisfying crunch to your cake base, providing an extra layer of texture that enhances the overall experience!

Now, pour the melted unsalted butter into the bowl with the crushed Biscoff cookies and cocoa powder. Mix everything thoroughly until the crumbs are evenly coated and resemble wet sand. This butter acts as the glue, binding the crust together.

Evenly distribute this buttery cookie mixture into your prepared springform pan. Then, press the mass down firmly to create a compact base. A potato masher works exceptionally well for this, ensuring an even and sturdy foundation for your cheesecake. Once pressed, transfer the pan to the refrigerator to chill and firm up while you prepare the filling. This chilling process is essential for preventing a crumbly crust when you cut into your cheesecake later.

Preparing the Ricotta Cream and Putting it All Together

Now for the star of the show: the incredibly light and creamy chocolate ricotta filling. This section details how to achieve that perfect, smooth consistency and layer it beautifully.

In a food processor, blend the ricotta cheese with the granulated sugar until the mixture is luxuriously creamy and smooth. Ensure there are no lumps of ricotta remaining. Next, pour in the heavy cream and continue blending for approximately 2 minutes until everything is perfectly combined and takes on an even creamier texture. This step incorporates air, making the filling light and delightful.

In a small saucepan, gently heat the milk over low heat until it’s warm but not boiling. Squeeze the excess water from your bloomed gelatin leaves and add them to the warm milk, stirring continuously until they are completely dissolved. Once dissolved, slowly stir this milk-gelatin mixture into your ricotta and sugar blend. This step is critical for ensuring the cheesecake sets properly.

Now, divide this unified ricotta mixture evenly between two separate mixing bowls. Into one bowl, pour the cooled melted milk chocolate couverture and stir vigorously until it’s fully incorporated and a luscious, light chocolate cream is formed. In the other bowl, you will later add the dark chocolate.

Retrieve your springform pan with its chilled Biscoff crust from the refrigerator. Carefully pour the milk chocolate ricotta cream over the crust, spreading it evenly to form the first layer. This will be the lighter, sweeter chocolate layer.

Once spread, place the springform pan into the freezer for at least 10 minutes. This quick freeze will help the first layer firm up sufficiently, preventing the second layer from bleeding into it and ensuring clean, distinct layers in your finished cheesecake.

Once the milk chocolate layer is firm, mix the cooled melted dark chocolate couverture with the second half of the ricotta mass. Stir until you have a smooth, darker chocolate cream. Carefully spread this dark chocolate layer on top of the chilled milk chocolate cream, ensuring a gentle touch to maintain the distinct layers.

Finally, for the magic to truly happen, chill the cheesecake in the refrigerator overnight. This extended chilling time allows the gelatin to fully set, resulting in a firm, sliceable, and perfectly integrated cheesecake with beautiful, defined chocolate layers.

Decorating the Chocolate-Ricotta-Cheesecake before serving

The final touch before serving your magnificent dessert is the decoration, adding both visual appeal and a delightful creamy element.

Just before serving, prepare your whipped cream. Pour the cold heavy cream into a tall mixing bowl. Add one teaspoon of cornstarch and one teaspoon of powdered sugar. Using a hand mixer, beat the mixture until stiff peaks form. The cornstarch and powdered sugar work together as stabilizers, helping the whipped cream maintain its volume and shape for longer, making it perfect for decorating.

As a natural and effective substitute for commercial cream stiffener, I always rely on a blend of cornstarch and powdered sugar. It works wonders!

Take your thoroughly chilled chocolate ricotta cheesecake out of the refrigerator. Gently open the springform pan and carefully remove the strips of baking paper from the sides. To transfer the cheesecake, slide a wide, thin spatula or cake lifter gently between the crust and the bottom baking paper. Carefully lift the entire cheesecake onto your chosen serving platter or cake stand.

Transfer the freshly whipped cream into a pastry bag fitted with your favorite decorative tip. Pipe the whipped cream onto the cheesecake in any pattern you desire – rosettes, swirls, or a simple border all look fantastic. For a final elegant touch, dust the entire cheesecake with a light layer of unsweetened cocoa powder using a small sieve. This adds a beautiful contrast and a subtle bitter note that balances the sweetness.

With your cheesecake beautifully decorated, it’s ready to be sliced into equal pieces and served immediately to your eager guests. Enjoy the smiles!

If you are a fan of Ricotta like me, try out our delicious Strawberry Cupcakes, with Ricotta Sponge or Chocolate Chip Ricotta Loaf Cake! For more no-bake cheesecake inspiration, try this fancy Toblerone cheesecake!

🌡️ Storage

While this no-bake chocolate ricotta cheesecake is absolutely best enjoyed fresh, any leftovers can be stored without worry. Place the cheesecake under a cake dome or in an airtight container to prevent it from absorbing any refrigerator odors. It will stay wonderfully fresh and delicious for 3-4 days in the refrigerator. If storing individual slices, place a piece of parchment paper between them to prevent sticking.

For longer storage, this cheesecake can also be frozen! Wrap individual slices or the entire cake (once fully set and unmolded) tightly in plastic wrap, then again in aluminum foil. It can be frozen for up to 1 month. Thaw in the refrigerator overnight before serving. The texture might be slightly softer after thawing, but the flavor will remain fantastic.

🙋🏻 FAQ

Fancy more delicious no-bake cheesecakes? Check out the following recipes:

• Fig Cheesecake in a Jar {no bake}
• No-bake Pumpkin Cheesecake
• No-bake White Chocolate Raspberry Cheesecake {Halloween}
• No-bake Mint Chocolate Cheesecake
• No-bake 4th of July Cheesecake
• No-bake Eggnog Cheesecake
• 5 ingredient mini Oreo Cheesecakes
• No-bake Strawberry Cheesecake

If you are looking for a creamy cake that is baked, why not try this delicious Single Layer Chocolate Nutella Cake?

📖 Recipe

⛑️ Food Safety

Ensuring food safety is paramount when preparing any meal, especially desserts. While this is a no-bake recipe, following these guidelines will help keep your kitchen and your delicious cheesecake safe:

• **Maintain Cleanliness:** Always start with clean hands, utensils, and work surfaces. Wash your hands thoroughly with soap and warm water before and after handling food, especially any raw ingredients.
• **Prevent Cross-Contamination:** Even without raw meat in this recipe, it’s a good practice to use separate cutting boards and utensils for different food groups. If you’re multitasking in the kitchen, ensure you clean tools between uses.
• **Temperature Control:** For ingredients like ricotta and heavy cream, which are dairy-based, minimize the time they spend at room temperature. Take them out of the refrigerator just before you are ready to use them and return any unused portions promptly.
• **Proper Chilling:** The long chilling time specified in the recipe is not just for setting the cheesecake but also for food safety. Rapid cooling and consistent refrigeration inhibit bacterial growth. Ensure your refrigerator is set to 40°F (4°C) or below.
• **Storage:** Store leftovers promptly in an airtight container in the refrigerator to protect against contaminants and odors. Do not leave the cheesecake sitting out at room temperature for extended periods, especially in warm environments.
• **Gelatin Handling:** Follow the instructions for blooming and dissolving gelatin carefully. Ensure it’s fully dissolved to prevent any clumping and to ensure the cheesecake sets correctly.

For further comprehensive information and best practices on food safety, please check Safe Food Handling – FDA.