I’m entering a period of simplicity where I clear out clutter, streamline my routines, and let go of things I no longer need. When I recently reset my kitchen, I discovered multiple half-open bags of nuts and seeds shoved in the back of my refrigerator. It also contained three separate bags containing pistachios. (Yes, this was an institutional failure that has since been addressed.) Thankfully, that led to some inspired recipes. These ricotta cheesecake bars were outstanding.
This is one of those amazingly simple desserts you can easily have on a weeknight, but it’s impressive enough to serve to your friends. The pistachios in the crust bring an unexpected nutty depth and subtle crunch, while the ricotta and honey in the filling make each bite rich, creamy, and thoroughly indulgent. Best of all, this is a no-bake recipe that you’ll want to repeat again and again throughout the season.
What you need to make ricotta cheesecake bars
The ingredient list for these ricotta cheesecake bars is surprisingly simple, so go for quality if you can. In such a short list, each element truly shines.
pistachio. Although you can replace them with walnuts or pecans, pistachios add a subtle sweetness and buttery depth that gives the dough a special touch.
graham cracker. It’s the classic base for a good cheesecake, providing structure and a familiar, toasty flavor.
cream cheese. Even the unbaked version is a must. It adds a tangy flavor and creates a rich flavor unique to the filling.
Whole milk ricotta cheese. This is a feature of these bars. The ricotta gives it a delicate, buttery creaminess that makes it feel lighter than traditional cheesecake, but just as satisfying.
white chocolate. My go-to trick for no-bake desserts. The melting white chocolate adds a soft, milky sweetness, and the filling sets beautifully.
lemon peel. Not for the overt lemon flavor, but for the lift. A small amount will brighten the richness and balance the sweetness.
Honey. It can be padded for added warmth and optionally topped with a drizzle. If you have Manuka honey on hand, you’ll get a gorgeous result, but any good quality honey will do.
How to make ricotta cheesecake bars
These cheesecake bars are incredibly simple, but a few small details ensure the best texture and flavor.
Start with ingredients that are at room temperature. Let the ricotta and cream cheese come to room temperature before mixing. Softened dairy products are easier to mix, especially if you’re whipping by hand, resulting in a smooth, light filling with no lumps.
Give the crust a head start. Press the crust into the pan and let cool slightly before adding the filling. Letting it rest for a while will help it harden, making it easier to spread the filling evenly without disturbing the base.
Let the white chocolate cool slightly before mixing. Melt the white chocolate in 15 second increments until smooth and let stand for a few minutes to cool. Adding it while it’s too hot can affect the texture of the filling, so give it a short break here to ensure everything mixes smoothly.
If you follow these small steps properly, the rest will be easy to assemble.
Other no-bake desserts we love
I always say yes to no-bake desserts. It’s fuss-free, easy to get ahead of, and perfect for any night. Here are some other repeats.
No-bake lemon cardamom slices. Bright citrus and warm cardamom combine in a delicately spiced, perfectly chilled treat.
Raspberry tiramisu. A fresh, berry twist on the classic, with layers of cream and just enough sweetness.
Cookie tiramisu. Keeping the richness of traditional tiramisu, you can make it even easier by using cookies instead of ladyfingers.
mango cardamom icebox cake. Layered with lush mango and soft, spiced whipped cream, this cold dessert looks and tastes like sunshine.
explanation
An easy no-bake dessert that delivers maximum flavor with minimal effort.
For the crust:
- 1/2 cup pistachio
- 8 graham cracker
- 1/2 teaspoon salt
- 2 tablespoons melted butter
About stuffing:
- 8 ounce cream cheese, room temperature
- 15-Ounce container whole milk ricotta cheese, room temperature
- 1 cup white chocolate
- skin 1/2 small lemon
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 tablespoons Manuka honey (optional)
- Prepare the crust. Add pistachios to food processor and pulse until finely ground. Add the graham crackers and salt and pulse again until the mixture resembles fine crumbs. Pour in the melted butter and pulse until the texture resembles wet sand.
- Line an 8 x 8 inch pan with parchment paper, leaving a slight overhang to make it easier to remove. Using the bottom of a glass or measuring cup, press the crust firmly and evenly into the pan. Transfer to the refrigerator to chill while you prepare the stuffing.
- Make the stuffing. In the bowl of a stand mixer fitted with the paddle attachment, mix the cream cheese and ricotta on low speed until completely smooth and creamy, scraping down the sides as needed. This may take several minutes.
- Meanwhile, melt the white chocolate in a microwave-safe bowl, stirring in 15-second increments until smooth. Let cool slightly.
- Add the lemon zest, honey, and salt to the ricotta mixture and stir to combine. Once the white chocolate has cooled (make sure it’s warm, not hot), pour it over the filling and mix for another minute until light and fluffy.
- assemble. Spread the filling evenly over the cooled dough. Drizzle the manuka honey over the top and use a toothpick or knife to gently swirl it around the surface to create ribbons without mixing completely.
- Cover and refrigerate until completely set, at least 8 hours, but preferably overnight.
- To serve, Use the overhang of the parchment paper to lift it out of the pan and slice it into sticks. enjoy.
- Preparation time: 15
- category: bar
keyword: pistachio, ricotta, cheesecake
Source: Camille Styles – camillestyles.com
