Name: No-Bake Ricotta Cheesecake with Summer Berries
Prep time: 20 min
Total time: 5 h
Cuisine: Italian
Ingredients: 1 lb fresh strawberries, sliced; 24 ladyfinger cookies (savoiardi); 8 oz mascarpone cheese; 1 cup heavy cream; 1/3 cup granulated sugar; 1 tsp vanilla extract; 2 tbsp lemon juice; 1/4 cup strawberry jam or puree (optional); 1/2 cup orange juice or strawberry juice (for dipping ladyfingers)

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No-Bake Ricotta Cheesecake with Summer Berries is the kind of dessert I crave when the weather is warm and I don’t want to turn on the oven. It’s creamy, light, and slightly tangy from the ricotta, paired perfectly with a buttery crust and a colorful topping of juicy seasonal berries. I love how fresh and elegant it feels, yet it’s incredibly easy to make.

Why You’ll Love This Recipe

I like this recipe because it skips the baking without sacrificing flavor or texture. The ricotta gives the cheesecake a lighter, slightly airy feel, which makes it ideal for summer. It’s a great make-ahead dessert, and the vibrant berries on top make it a showstopper for guests or just a treat for myself. Plus, I don’t need any fancy techniques or equipment to pull it off. No-Bake Ricotta Cheesecake with Summer Berries

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole milk ricotta cheese
Cream cheese, softened
Granulated sugar
Vanilla extract
Lemon zest (optional for brightness)
Heavy cream (whipped to soft peaks)
Graham cracker crumbs or digestive biscuits
Unsalted butter, melted
Fresh summer berries (strawberries, blueberries, raspberries, blackberries)
Honey or fruit glaze (optional, for topping)

Directions

I start by mixing the graham cracker crumbs and melted butter until the texture resembles wet sand.
I press the mixture into the bottom of a springform pan or pie dish to form a crust and chill it in the fridge while I prepare the filling.
In a large bowl, I beat the ricotta and cream cheese together until smooth and creamy.
I add sugar, vanilla, and lemon zest, then mix until fully combined.
I fold in the whipped cream gently to keep the filling light and fluffy.
I pour the filling over the chilled crust, smooth the top, and refrigerate for at least 6 hours or overnight to set.
Before serving, I top the cheesecake with fresh summer berries and a drizzle of honey or fruit glaze if I want extra shine and sweetness.

Servings and timing

This recipe serves 8 to 10 people.
Prep time: 20 minutes
Chill time: 6–8 hours (or overnight)
Total time: About 6.5–8.5 hours

Variations

Sometimes I add a splash of almond extract or swap the graham crust for a crushed shortbread base. I’ve also layered thin slices of stone fruit like peaches or nectarines with the berries for more color and flavor. If I want a tangier version, I stir in a little Greek yogurt with the ricotta.

storage/reheating

I store leftovers in the fridge covered with plastic wrap or in an airtight container for up to 4 days. Since it’s a chilled dessert, I never reheat it. If I’m planning to serve it later, I keep the berries separate and add them just before serving to keep them fresh and vibrant.

FAQs

Can I use part-skim ricotta?

I prefer whole milk ricotta for the creamiest texture, but part-skim works in a pinch. I just make sure to drain it well to avoid excess moisture.

How do I make sure the cheesecake sets properly?

I let it chill for at least 6 hours, ideally overnight. The longer it sets, the firmer the texture becomes for clean slices.

Can I make this cheesecake without cream cheese?

I’ve tried using just ricotta and Greek yogurt, but it’s less rich and firm. For best results, I keep some cream cheese in the mix.

Can I use frozen berries?

Fresh berries work best for texture and appearance, but I’ve used thawed frozen berries cooked into a compote as a topping too.

What if I don’t have a springform pan?

No problem. I use a pie dish or even a square pan lined with parchment paper. It might not slice as cleanly, but it still tastes just as good.

Conclusion

No-Bake Ricotta Cheesecake with Summer Berries is one of those desserts that’s as beautiful as it is delicious. I love how simple it is to make while still feeling fancy enough for a special occasion. Light, creamy, and full of fresh summer flavor—this is a cheesecake I come back to all season long.