This extra creamy Ricotta Cheesecake is the melt-in-your-mouth dessert you didn’t know you needed. Made with ricotta cheese, a hint of lemon, and zero crust (yep, no soggy bottoms here!), this fuss-free cheesecake is light, fluffy, and ridiculously easy. No water bath, no fancy techniques — just one bowl, everyday ingredients, and a beautifully soft, airy cheesecake that tastes like you bought it from a high-end bakery. Top it with fresh strawberries for a naturally sweet, summery finish that takes it over the top.
Calling all cheesecake lovers! If you’re after a dessert that’s effortlessly elegant and foolproof, this Italian Ricotta Cheesecake is for you. The star? Whole milk ricotta cheese, blended with butter, eggs, sweetener, and a touch of lemon for a silky, smooth, melt-in-your-mouth texture that’s simply irresistible.
- What is Ricotta Cheesecake?
- Why I Love This Ricotta Cheesecake
- Crustless Ricotta Cheesecake Ingredients
- How To Make Italian Lemon Ricotta Cheesecake
- Tips for Success: The Creamiest Ricotta Cheesecake
- Serving & Storage Tips
- Frequently Asked Questions
- More Delicious Desserts
- Crustless Ricotta Cheesecake
I love serving it with a tumble of fresh berries and a drizzle of homemade raspberry sauce — but honestly? It’s just as good topped with a dollop of whipped cream, a drizzle of caramel, or even a swirl of chocolate sauce.
P.S. Ricotta isn’t just for sweets — it’s magic in savory dishes too. If you haven’t tried my y Eggplant Rollatini , it’s a family favorite and always gets rave reviews!
Perfect for holidays, dinner parties, or when you just want something sweet and elegant without the work. Plus, it’s naturally gluten-free and easy to make low carb or keto with the right sweetener!
What is Ricotta Cheesecake?
Ricotta cheesecake is like the best of both worlds — a delicious cross between classic New York-style cheesecake and traditional Italian cheesecake. Unlike dense, rich cheesecakes made entirely with cream cheese, this version is lighter, fluffier, and more delicate in texture.
The secret? Whole milk ricotta cheese, which gives it a slightly airy, custard-like feel while still delivering that creamy satisfaction you expect from a cheesecake. Bonus points: it’s naturally grain-free, and you don’t need a water bath or a crust to get that beautiful, crack-free top. It’s the kind of dessert that looks fancy but is secretly super easy.
Why I Love This Ricotta Cheesecake
- A fuss-free recipe – no water bath, no crust, no cracks to worry about. Just mix, bake, and chill!
- Only 7 ingredients – simple pantry staples, nothing fancy or hard to find.
- Super light and creamy – thanks to whole milk ricotta, the texture is melt-in-your-mouth good.
- Naturally gluten-free – and easy to make keto-friendly with your sweetener of choice.
- Bright lemon flavor – adds just the right amount of freshness to balance the richness.
- Totally customizable – top it with berries, strawberry sauce, whipped cream, or even chocolate drizzle.
- Crowd-pleaser – perfect for holidays, dinner parties, or when you just want a slice of something special.
Crustless Ricotta Cheesecake Ingredients
I made this lemon ricotta cheesecake recipe without a crust, so it requires just a few simple and easy ingredients to find. Most of them are probably already in your pantry:
- Eggs – Use large eggs at room temperature to help everything blend smoothly. They bind the cheesecake and create that light, custard-like texture. Room temp eggs also reduce that “eggy” taste.
- Sweetener – I like to use powdered erythritol, monk fruit, or allulose for a smooth texture and gentle sweetness. Powdered works best — you can make your own by blitzing granular sweetener in a clean coffee grinder. Not keto? Go ahead and use regular sugar.
- Butter – Full-fat unsalted butter adds richness and flavor. Melted and slightly cooled before adding it to the batter.
- Ricotta Cheese – Use whole milk ricotta cheese for the best results — it gives the cheesecake a creamy, fluffy texture. Just be sure to drain any excess liquid so the batter isn’t watery.
- Cream Cheese – Adds that classic cheesecake tang and helps thicken the texture. Use full-fat cream cheese, softened to room temperature for easy mixing.
- Vanilla Extract -Go for pure vanilla extract to add warm, rich flavor. Avoid imitation — it just doesn’t hold up once baked.
- Lemon Juice Lemon Zest – Fresh lemon zest adds brightness and depth, while a little lemon juice balances the sweetness. Together, they lift the whole dessert and make it feel light and elegant.
- Coconut Flour (or Cornstarch)
- Just a couple tablespoons help set the cheesecake without affecting the flavor. Use coconut flour for a keto version, or cornstarch if you’re not low-carb.
- Salt – Just a pinch enhances all the other flavors.
How To Make Italian Lemon Ricotta Cheesecake
This Crustless Lemon Ricotta Cheesecake is one of the easiest cheesecakes you’ll ever make — no crust, no water bath, no drama. Just follow these simple steps:
Cream the ricotta cheese: In a large mixing bowl, beat the ricotta and cream cheese together using an electric mixer on medium speed for 1–2 minutes, or until the mixture is super smooth and creamy. This step is key to getting that perfect airy texture!
Make the cheesecake: Add the sweetener (or sugar), eggs, melted butter, vanilla extract, lemon zest, lemon juice, coconut flour (or cornstarch), and a pinch of salt. Mix just until everything is fully incorporated — no overmixing needed!
Pour the batter into a 9-inch springform pan lined with parchment paper and greased on the sides. To remove air bubbles (and avoid cracks), gently tap the pan on the countertop from a low height — do this at least 8–10 times.
Place in a preheated oven at 350°F (180°C) and bake for 40–45 minutes, or until the edges are set and the center still has a slight jiggle.
Let the cheesecake cool completely in the pan. Then transfer to the fridge and chill for at least 4 hours, but overnight is best. This helps it set and gives you that dreamy, silky texture.
Serve chilled — plain, or topped with strawberry sauce, fresh berries, whipped cream, or even a drizzle of caramel or chocolate. However you top it, it’s going to disappear fast.
Tips for Success: The Creamiest Ricotta Cheesecake
- Use room temperature ingredients – This one’s non-negotiable! Make sure your ricotta, cream cheese, eggs, and butter are all at room temperature before mixing. It helps everything blend smoothly and evenly — no lumps, no curdling.
- Strain your ricotta (if needed) – If your ricotta looks watery or loose, strain it through a fine mesh sieve or cheesecloth for 10–15 minutes. You want it thick and creamy, not runny.
- Don’t skip the stabilizer – Add 2 tablespoons of coconut flour (or cornstarch, if you’re not keto) to help the cheesecake set properly. It keeps the texture light but stable, and helps avoid sinking in the center.
- Avoid overmixing – Mix just until the ingredients are combined and smooth. Overmixing adds too much air, which can cause your cheesecake to puff up and then collapse or crack while baking.
- Tap out air bubbles – After pouring the batter into the pan, tap it 8–10 times on the countertop to release any trapped air. This helps prevent surface cracks and uneven baking.
- Don’t overbake – Cheesecake is done when the edges are set but the center still has a gentle jiggle. Overbaking can cause the edges to puff, crack, or dry out. Remember: it will continue setting as it cools!
- Cool gradually, then chill – Let the cheesecake cool completely in the pan on the counter before refrigerating. Rapid temperature changes can cause cracks or make the texture gritty.
- Remove from the pan after cooling – Once fully cooled (and ideally chilled for a few hours), release the cheesecake from the springform pan to avoid it sticking or cracking at the edges.
- Chill for best results – Let it chill for at least 4 hours, but overnight is best. It firms up beautifully, and the flavors deepen — you’ll be glad you waited!
Serving & Storage Tips
This cheesecake is even better after a good chill, so plan ahead and let the fridge do the magic. Here’s how to serve it like a pro — and store any leftovers (if you’re lucky enough to have any!).
How to Serve Ricotta Cheesecake
Serve chilled – This ricotta cheesecake has the best texture when cold. Slice and serve straight from the fridge.
Warm your knife – For clean slices, run a knife under hot water and wipe it clean between cuts.
Top it your way – I love it with fresh strawberries, a drizzle of homemade berry sauce, or a simple dollop of whipped cream. You can also get fancy with a swirl of caramel or dark chocolate ganache.
Perfect for make-ahead – This cheesecake actually tastes better the next day, once the flavors have had time to meld and the texture firms up beautifully.
This cheesecake is even better after a good chill, so plan ahead and let the fridge do the magic. Here’s how to serve it like a pro — and store any leftovers (if you’re lucky enough to have any!).
How to Store Ricotta Cheesecake
- Fridge- The leftovers can be stored in the fridge for 3-5 days once the cheesecake has been removed from the oven and cooled. However, please keep them in an airtight container for best results, lined with paper towels to absorb moisture.
- Freezer- This ricotta cheesecake can also be stored in the freezer for up to three months. Then, simply thaw it in the refrigerator the night before serving it.
Frequently Asked Questions
Why Use Ricotta Instead Of Cream Cheese?
Ricotta gives cheesecake a unique, lighter twist. While cream cheese-based cheesecakes are dense and rich, ricotta cheesecake is airy, soft, and less heavy — making it perfect for those who prefer a delicate texture.
Ricotta also contains less fat than cream cheese — only about 15%, compared to cream cheese’s 33%. That’s why this cheesecake feels less rich but still creamy and indulgent. It’s a beautiful balance between flavor, texture, and freshness.
What Is Ricotta?
Ricotta is a traditional Italian fresh cheese, made by gently reheating the whey left over from cheesemaking (usually from cow’s milk). The name ricotta literally means “re-cooked.” It has a mild, slightly sweet flavor and a soft, creamy texture. Thanks to its low fat and high calcium content, it’s often used in both sweet and savory recipes — from lasagna and cannoli to cheesecakes like this one!
Just 100g of ricotta provides over 50% of your daily calcium needs, making it a nutrient-dense choice for a balanced diet.
How Do You Know When Ricotta Cheesecake Is Done?
The key to the perfect bake is watching, not guessing. Here’s what to look for:
The edges should be puffed and slightly golden.
The center should still jiggle slightly when gently shaken — think Jell-O, not liquid.
When touched gently in the center, it should feel soft but not sticky or wet.
It will continue to set as it cools, so don’t wait until the center is fully firm in the oven — that’s a fast track to an overbaked, cracked cheesecake!
More Delicious Desserts
- Flourless Chocolate Cake Recipe
- Keto Cheesecake
- Blueberry Swirl Keto Cheesecake Bars
- Keto Lemon Blueberry Cake
Crustless Ricotta Cheesecake
Description
Ingredients
- 30 oz (2 containers) whole milk ricotta cheese room temperature
- 4 large eggs room temperature
- 1/4 cup butter melted
- 2 oz cream cheese room temperature
- 1 cup sweetener
- 2 tsp pure vanilla extract
- 2 tbsp lemon juice
- 2 tbsp lemon zest
- 2 tbsp coconut flour or cornstarch
- a pinch of salt
Instructions
- Preheat the oven to 350°F (180°C). Line the base of a 9-inch springform pan with parchment paper, then grease the sides. Set aside.
- Cream the ricotta: In a large mixing bowl, use a hand mixer or stand mixer to beat the ricotta on medium speed for 1–2 minutes until smooth and creamy.
- Add the rest: To the ricotta, add the cream cheese, sweetener, eggs, melted butter, vanilla extract, lemon juice, lemon zest, coconut flour (or cornstarch), and salt. Beat until everything is well combined and the batter looks silky. Don’t overmix — just enough to blend it all together evenly.
- Pour and tap: Pour the cheesecake batter into the prepared pan. Gently tap the pan on the countertop a few times to help air bubbles rise to the top and escape.
- Bake for 40–45 minutes, or until the top is lightly golden and the center is just set (it will still jiggle slightly — that’s perfect).
- Cool completely in the pan on a wire rack. Then refrigerate for at least 4 hours, preferably overnight, to let the texture set and the flavors develop.
- Slice and serve: Run a knife around the edge to loosen, then release the springform pan. Slice with a hot knife (wipe between slices for clean cuts!) and serve as is — or with a dollop of whipped cream or fresh berries if you’re feeling fancy.
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How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
Why is it so jiggly after designated bake times?
Great question! If your cheesecake is still very jiggly after the recommended bake time, a few things might help:
• Make sure the oven is fully preheated before baking.
• Bake it a little longer—it should still have a slight jiggle in the center but not be super wobbly.
• Drain your ricotta cheese if there’s any visible liquid—it can add too much moisture.
• And just to check—did you use coconut flour or cornstarch?
Let it cool and set in the fridge—it will firm up more as it chills! Let me know how it turns out!
Wonderful recipe! I added about 1/4 cup powdered “real” sugar in order to satisfy my non-low carb eaters – mission accomplished. Everyone loved this cheesecake. It’s smooth, “light”, and delicious. Very easy to make. I did have to bake mine about 55 minutes. The waiting for it to completely chill is the hardest part of the entire process! Thanks for this wonderful recipe, lowcarbspark, I highly recommend it!