No-Bake Whipped Ricotta Cheesecake

No-Bake Whipped Ricotta Cheesecake


No-Bake Whipped Ricotta Cheesecake
  • 4 oz. Biscoff cookies (about 18), finely crushed
  • 4 tbsp. unsalted butter, melted, cooled
  • 1 tsp. finely grated lemon zest
  • 1 (1/4-oz.) packet gelatin
  • 1 c. heavy whipping cream
  • ¾ c. (150 g.) granulated sugar, divided
  • 3 c. (24 oz.) whole-milk ricotta
  • 1 c. (8 oz.) mascarpone
  • 1 tbsp. fresh lemon juice
  • 2 tsp. vanilla bean paste or vanilla extract
  • ¼ tsp. kosher salt
  1. CRUST
  2. Line the bottom of an 8" springform pan with parchment.
  3. In a medium bowl, mix cookies, butter, and lemon zest. Press cookie mixture into bottom of prepared pan.
  5. Fill a small bowl with ¼ cup hot water. Sprinkle gelatin over and stir to combine. Let sit until gelatin absorbs water, 5 to 10 minutes.
  6. Meanwhile, in the large bowl of a stand mixer fitted with the whisk attachment, beat cream and ½ cup granulated sugar on medium-high speed until stiff peaks form.
  7. In a large bowl, stir ricotta, mascarpone, lemon juice, vanilla bean paste, and remaining ¼ cup granulated sugar until light and fluffy, about 1 minute. Add gelatin and stir until combined. Fold in whipped cream.
  8. Transfer 1 cup filling to a piping bag fitted with a star tip. Pour remaining filling into prepared crust; smooth top. Pipe 5 to 6 large florets on top of filling.
  9. Refrigerate cheesecake until gelatin sets, at least 1 hour 30 minutes or up to overnight.

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