Ricotta Dessert Recipes

Ricotta Dessert Recipes – This simple ricotta dessert is made with just three ingredients. You can whip it up quickly by hand or use the food processor.

Depending on the sweetener you use, it can also be low carb and keto. And it keeps well in the fridge for several days.

Ricotta Dessert Recipes

Ricotta Dessert Recipes

I have a pretty wild sweet tooth. Aside from trying to fight him, I’ve developed an arsenal of really easy recipes that can calm him down without causing too much damage. 😂

Raspberry Ricotta Cake (easy 1 Bowl Recipe)

This tasty ricotta dessert is one such recipe. It is fresh and creamy and well flavored with vanilla and honey. It’s like eating the filling of an unbaked cheesecake! Wonderful on its own, it’s even better when paired with fresh berries.

You’ll only need a few simple ingredients to make this tasty dessert. Exact measurements are shown on the recipe card below. Here’s an overview of what you’ll need:

Ricotta Cheese: You should definitely use whole milk cheese in this recipe. Low-fat ricotta is not very good in my opinion, in terms of flavor and texture.

Sweetener: You can use honey, stevia, or a powdered sugar-free sweetener. For the best texture, use a powdered sweetener rather than a granulated one; see discussion below.

Versatile Gluten Free Ricotta Cake

Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.

Making this ricotta dessert is so easy! Simply process all three ingredients in your food processor for about two minutes, then refrigerate the mixture for an hour before serving.

The result is so tasty and creamy! It’s hard to believe that so little work is required to produce such beautiful results.

Ricotta Dessert Recipes

I recommend making this dessert in advance. Spending a few hours in the fridge will allow the flavors to meld and the texture will also improve and become creamier. Stir again before serving.

Easy And Delicious Recipes To Use Up Leftover Ricotta Cheese

Yes. You can mix it by hand with a hand mixer like I do in the video, but it won’t be as smooth. The ricotta will be a little grainy.

I don’t recommend it. I experimented with using low fat ricotta and it wasn’t as good. It was too grainy and not creamy enough. So stick with whole milk ricotta.

Yes, just use a sugar-free sweetener. It’s best to use stevia (as I do in the video below) or a powdered sweetener. Its fine texture will make creamy desserts nice and smooth.

If you use a granulated (not powdered) sweetener, the granules will affect the texture, and not in a good way.

Easy Ricotta Dessert With Raspberries

The best way to vary this recipe is to use different flavor extracts. I almost always use vanilla, but if you like coconut, you can use coconut extract.

Lemon extract is another tasty option, and you can also mix some finely grated lemon zest into your dessert.

This creamy dessert is excellent on its own. I like to serve it in pretty dessert glasses.

Ricotta Dessert Recipes

It’s also wonderful when topped with fresh berries, blueberry compote, chocolate cream or a drizzle of melted dark chocolate and some chopped nuts.

Raspberry Ricotta Cake

You can store this dessert in the refrigerator, in an airtight container, for up to four days. Stir well before serving.

This is one of those recipes where the leftovers taste great, even better than the freshly made recipe.

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You can use stevia or a sugar-free powdered sweetener. A granulated sweetener will be too granulated. The low-carb version has 108 calories and 2 grams of carbs per serving.

Ricotta Cheesecake With Fresh Raspberries

You can whip the dessert by hand like I do in the video, but keep in mind that it won’t be as smooth as when you use a food processor. The ricotta will be a little grainy.

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DISCLAIMER Most of our recipes are low carb (or keto) and gluten free, but some are not. Please check that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutritional information is approximate and carb count excludes non-nutritive sweeteners. Nutritional information may contain errors, so please verify independently. Recipes may contain errors, so use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

Ricotta Dessert Recipes

Portion: 0.25 recipe | Calories: 142 kcal | Carbohydrates: 10 g | Proteins: 7 g | Fat: 8 g | Sodium: 52 mg | Sugar: 9 g

Ricotta Cheese Cake With White Chocolate Chips And Fresh Raspberries

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Vered DeLeeuw, LL.M., CNC, has been following and writing about a real-food low-carb diet since 2011. She is a certified nutrition coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a certificate in nutrition and healthy living from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women’s Health, Shape, and Country Living. Click to learn more about Vered.22 Quick and Easy Recipes in 30 Minutes (or Less) + 5 Chef Secrets to Make You a Better Cook!

With cream cheese, ricotta cheese, and a ground almond crust, this ricotta cheesecake is a hybrid between an American and an Italian cheesecake.

Doesn’t this cheesecake look like it belongs in the window of an Italian pastry shop? The recipe was inspired by Gina DePalma’s “Obsessive Ricotta Cheesecake”.

Best Lemon Ricotta Bars Recipe

Made with cream cheese, ricotta cheese and ground almond crust, the cake is a hybrid between an American cheesecake and an Italian cheesecake. The fruit topping is my addition; the tart sweetness of the jam and fresh raspberries is the perfect contrast to the cake, which is not too sweet.

The best part is that it’s easy to make: unlike most cheesecakes, you don’t have to worry about the top cracking (or having a bain marie) because everything is covered in fruit anyway.

And press into an even layer. You can use your hands or the bottom of a measuring cup.

Ricotta Dessert Recipes

Chill the crust in the freezer for about 10 minutes, then bake at 325°F for 10-15 minutes,  until lightly browned.

Italian Lemon Ricotta Cake

Add the cream cheese, sugar and salt to the bowl of a food processor. Process until smooth and creamy, about 1 minute.

And in the oven for 50 to 60 minutes, until the outside is set and the center is puffy but not runny.

It will sag and crack a bit as it cools; that’s fine, since everything gets covered in fruit anyway. Let cool completely, then refrigerate for at least 4 hours or overnight. Before serving, spread the raspberry jam over the cheesecake, leaving a small border around the edges.

Note: I made a few changes to DePalma’s pie recipe: I used raw slivered almonds instead of toasted slivered almonds for the crust; I made the filling in a food processor instead of a blender and added raspberry jam and fresh raspberry topping.

Crustless Ricotta Cheesecake

I’d love to hear how it turned out! Please let me know by leaving a review below. Or take a photo and share it on Instagram; Be sure to tag me @.

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional information on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is provided as a courtesy and should not be construed as a guarantee. Data is calculated using an online nutritional calculator, Edamam.com. While I do my best to provide accurate nutritional information, these numbers should only be considered estimates. Variable factors such as types of produce or brands purchased, natural fluctuations in fresh produce, and how ingredients are processed change the effective nutritional information in any given recipe. Also, different online calculators provide different results depending on their own nutritional data sources and algorithms. To get the most accurate nutrition information in a given recipe, you should calculate the nutrition information with the actual ingredients used in your recipe, using your favorite nutrition calculator.’ (heat wave), we spent the day dangling our feet in the river (ok, the river is so low I should really say dangling our toes in the water) or mindlessly floating around the pool , cool drink in hand. After the really rainy spring, the heat, no matter how hot, is really welcome in my book.

Even though my kitchen renovation is almost complete, the last thing I want to do in this heat is fire up my shiny new oven to bake. However, six months without a kitchen has left me with a long list of dinner invitations to friends who prepared our meals with love and saved me from “one burner” meals and the Instant Pot while the kitchen was on under construction. But on hotter days, those same friends rush the “renovation tour” to head straight for the pool float (just kidding, of course!) while we fire up the grill to settle into a

Ricotta Dessert Recipes

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