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Have you ever tried a cheesecake with ricotta? If not, then you should try this no-bake chocolate ricotta cheesecake without cream cheese! You will love it! And it may even happen to you, as it did to me, that you will find yourself using ricotta exclusively for your no-bake cheesecakes in the future!

Why you’ll love this no-bake chocolate ricotta cheesecake

This cheesecake is a winner for any occasion! I particularly like the fact on this one, that you can prepare it the day before serving. That’s why I think it’s perfect for festive meals where you want to prepare a lot in advance. Like at Christmas, to have less to do on Christmas Day. Terrific is this cake in summer as well, when it’s hot, and you don’t want to stand in front of a hot oven but enjoy a delicious cake for dessert. 

No-Bake Ricotta Cheesecake: The Ingredients

Cake Base

Cream

Decoration

  • 6.76 fl oz (200 ml) Heavy Cream
  • 1 tsp Cornstarch
  • 1 tsp Powdered Sugar
  • Unsweetened Cocoa Powder for dusting

What type of ricotta cheese to use in this no-bake chocolate ricotta cheesecake?

In this recipe, I use full-fat, soft ricotta cheese. I don’t recommend using reduced-fat ricotta, as it may produce a less creamy dessert. When you open your package, make sure to pour the water out before using the ricotta.

Substitutes for Gelatin

  • Agar Agar (kanten)
  • Carrageenan (Irish moss) (Chondrus crispus)
  • Kuzu (kudzu, Japanese arrowroot)
  • Guar Gum
  • Xanthan Gum
  • Arrowroot

Source: wikiHow

Equipment

What is a Bain Marie? Do I need a water bath for a cheesecake?

The term Bain-marie means “A container holding hot water into which a pan is placed for slow cooking”.

Source: joyfilledeats.com

A big slice of deliciousness - the no-bake chocolate ricotta cheesecake!

Instructions

Necessary Preparations to save you time

Before you can start creating your wonderful cheesecake, there are a few small preparations to make that will make your life so much easier. 

  • Take your springform pan and line it with baking paper (cut to size on the bottom and sides). Set it aside.
  • Melt the butter in a small pan on low heat, and set up two water baths to melt the light and dark couverture separately. After melting the couverture completely, pour each into a separate bowl and let them cool down a bit.  
  • Soak the gelatin leaves in cold water. 

With these preparations, you’ll be much faster. You won’t have to stand around and wait afterward when you already want to make the milk chocolate and dark chocolate cream. 

Making the delicious Lotus Biscoff cookie cake base

Since I am a fan of the Lotus Biscoff cookies, I prefer using them for the base. These cookies additionally provide an excellent, unmistakable caramel flavor! Simply delicious! But if you prefer, you can opt for chocolate cookies here instead. 

Fill half of the cookies into a sealable Ziploc baggie and crush them with a meat tenderizer. Once only crumbs are left, open the Ziploc bag and empty the crumbs into a mixing bowl. Repeat with the remaining cookies. 

TIP: If not all of the cookies are crumbly, that’s fine and intended! Those bigger chunks will make a lovely crunchy texture later in the cake base. 

Now pour the melted butter into the bowl with the cookie crumbs and add the cocoa powder. Stir well and distribute the mixture evenly in the springform pan. Then press the mass a little firmly (I used a potato masher. That worked very well!) and put the form afterward in the fridge for cooling. 

Preparing the Cream and Putting it all Together

Blend the ricotta and sugar with a food processor until creamy. Pour in the whipped cream and blend for about 2 minutes until creamy and well combined. 

Meanwhile, heat the milk in a saucepan (do not boil!). Squeeze the gelatin, dissolve it in the warm milk, and stir the milk-gelatin mixture into the ricotta mixture. 

Now divide this mixture evenly between two mixing bowls. Pour the melted milk chocolate couverture into one of them and stir well to create a delicious cream. 

Take the springform pan out of the fridge and pour the milk chocolate ricotta cream into it. 

Spread it in the form and put it in the freezer for at least 10 minutes so that it becomes firm and you can easily make the second layer. 

Mix the melted dark chocolate couverture with the second half of the ricotta mass and spread it carefully on the cooled milk chocolate cream.

Chill the cheesecake overnight in the refrigerator so that it can set. 

Decorating the Chocolate-Ricotta-Cheesecake before serving

Just before serving, prepare the whipped cream for decorating. Pour the cream into a tall mixing bowl and add one teaspoon of cornstarch and one teaspoon of powdered sugar. Now mix the mixture with a hand mixer until it is firm. 

As a substitute for cream stiffener, I use cornstarch and powdered sugar.

Take the chilled chocolate ricotta cheesecake out of the refrigerator. Open the springform pan and remove the strips of baking paper on the sides. Take a wide flipping shovel, carefully slide it between the cake and the baking paper and lift the cheesecake onto a serving platter or cake plate. 

Fill the whipped cream into a pastry bag and decorate your cheesecake as you like. Sprinkle the cheesecake with cocoa powder, cut it into equal pieces, and serve right away. 

If you are a fan of Ricotta like me, try out my delicious Strawberry Cupcakes, with Ricotta Sponge!

How to store this delicious no-bake chocolate ricotta cheesecake?

This cheesecake is best enjoyed right away. However, if something remains, you can store it in the fridge for a few days without any worries. It’s best to put it in a cake bell to not pick up any smells from the refrigerator. Freezing is not recommended, as this is not so good for the cookie base, and after thawing, it will become soggy and will no longer be crispy.

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A big slice of deliciousness - the no-bake chocolate ricotta cheesecake!

No-Bake Chocolate Ricotta Cheesecake

Vividly Christmas
Have you ever tried a cheesecake with ricotta? If not, then you should try this no-bake chocolate ricotta cheesecake without cream cheese! You will love it! It's easy to make and a winner for every occasion!
5 from 61 votes
Prep Time 30 mins
Cook Time 1 hr 30 mins
Cooling Time 8 hrs
Total Time 10 hrs
Course Dessert
Cuisine American
Servings 12 Pieces
Calories 687 kcal

Equipment

Plastic Wrap
Sandwich paper or baking paper
Pastry Bag with a tip of your liking
Small Sieve for dusting
Wooden spoon
Baine Marie for melting the couverture
Small pan for melting the butter

Ingredients
  

Cake Base

Cream

Decoration

  • 6.76 floz Heavy Cream
  • 1 tsp Cornstarch
  • 1 tsp Powdered Sugar
  • Unsweetened Cocoa Powder for dusting

Instructions
 

Necessary Preparations to save you time

  • Line the springform pan with baking paper (cut to size on the bottom and sides). Set it aside.
  • Melt the butter in a small pan on low heat, and set up two water baths to melt the light and dark couverture separately.
  • After melting the couverture completely, pour each into a separate bowl and let cool down a bit.  
  • Soak the gelatin leaves in cold water. 

Making the delicious Biscoff cookie cake base

  • Fill half of the cookies into a sealable Ziploc baggie and crush with a meat tenderizer. Once only crumbs are left, open the Ziploc bag and empty the crumbs into a mixing bowl. Repeat with the remaining cookies. 
  • Now pour the melted butter into the cookie crumbs and add the cocoa powder. Stir well and distribute the mixture evenly in the springform pan. Then press the mass a little firmly (I used a potato masher. That worked very well!) and put the form afterward in the fridge for cooling. 

Preparing the Cream and Putting it all Together

  • Blend the ricotta and sugar with a food processor until creamy. Pour in the whipped cream and blend for about 2 minutes until creamy.
  • Meanwhile, heat the milk in a saucepan (do not boil!). Squeeze the gelatin, dissolve it in the warm milk, and stir the milk-gelatin mixture into the ricotta mixture.
  • Now divide this mixture evenly between two mixing bowls. Pour the melted milk chocolate couverture into one of them and stir well to create a delicious cream.
  • Take the springform pan out of the fridge and pour the milk chocolate ricotta cream into it. 
  • Spread it in the form and put it in the freezer for at least 10 minutes so that it becomes firm and you can easily make the second layer. 
  • Mix the melted dark chocolate couverture with the second half of the ricotta mass and spread it carefully on the cooled milk chocolate cream.
  • Chill the cheesecake overnight in the refrigerator so that it can set. 

Decorating the Chocolate-Ricotta-Cheesecake before serving

  • Pour the heavy cream into a tall mixing bowl and add one teaspoon of cornstarch and one teaspoon of powdered sugar. Now mix it with a hand mixer until it is firm. 
  • Take the chilled chocolate ricotta cheesecake out of the refrigerator. Open the springform pan and remove the strips of baking paper on the sides. Take a wide flipping shovel, carefully slide it between the cake and the baking paper and lift the cheesecake onto a serving platter or cake plate. 
  • Fill the whipped cream into a pastry bag and decorate your cheesecake as you like.
  • Sprinkle the cheesecake with cocoa powder, cut it into equal pieces and serve immediately. 
Fancy delicious cookie recipes?Check out the Vividly Christmas Cook(ie)book!
Keyword cheesecake, chocolate, fructose-free, no bake cheesecake, no-bake, no-bake chocolate cheesecake, no-bake chocolate ricotta cheesecake, ricotta cheese, ricotta cheesecake
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
Serving: 1Piece | Calories: 687kcal | Carbohydrates: 50g | Protein: 12g | Fat: 52g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 210mg | Potassium: 169mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1170IU | Vitamin C: 1mg | Calcium: 177mg | Iron: 1mg
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