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    Home » Recipes » Recipes

    No-Bake Chocolate Ricotta Cheesecake

    Published: Jul 14, 2021 · Modified: Jul 31, 2023 by Nora · This post may contain affiliate links · 37 Comments

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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 and with a scrumptious Biscoff cookie base!

    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!

    A big slice of deliciousness - the no-bake chocolate ricotta cheesecake!
    Jump to Recipe - Print Recipe

    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. 

    Jump to:
    • 🥘 Ingredients
    • 🔪 Instructions
    • 🌡️ Storage
    • 🍽 Equipment
    • 🙋🏻 FAQ
    • 📖 Recipe
    • 🤎 You might also like
    • ⛑️ Food Safety
    • 💬 Comments

    🥘 Ingredients

    No-bake chocolate ricotta cheesecake ingredients

    Biscoff Crust

    • Lotus Biscoff Cookies
    • Unsweetened Cocoa Powder
    • Melted unsalted butter

    Chocolate Ricotta Cream

    • Milk chocolate Couverture (chopped)
    • Dark Chocolate Couverture (chopped)
    • Gelatin
    • Ricotta
    • Granulated Sugar
    • Heavy Cream
    • Milk

    Decoration

    • Heavy Cream
    • 1 teaspoon Cornstarch
    • 1 teaspoon Powdered Sugar
    • Unsweetened Cocoa Powder for dusting

    See the recipe card for quantities.

    Get your chocolate couverture at Prime Chocolate and save 10 % with the code ThankYouNora

    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 fancy, you can opt for chocolate cookies here instead. 

    Fill half of the cookies into a sealable Ziploc bag 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. 

    Next, add the unsweetened raw cocoa powder.

    Place the Biscoff cookies in a ziplock bag and crush them with a meat tenderizer.
    Place the Biscoff cookies in a Ziplock bag and crush them with a meat tenderizer.
    Add unsweetened raw cocoa powder to the crushed Biscoff cookies.
    Add unsweetened raw cocoa powder to the crushed Biscoff 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 and combine it well with the crushed Biscoff cookies and the cocoa powder.

    Combine the crushed Biscoff cookies with melted butter and cocoa powder.
    Combine the crushed Biscoff cookies with melted butter and cocoa powder.
    Create a yummy Biscoff cookie crust.
    Create a yummy Biscoff cookie crust.

    Distribute the cookie 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 Ricotta 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. 

    Soften the ricotta cheese using your kitchen machine with a whisk attachment.
    Blend the ricotta and sugar with a food processor until creamy.
    Add the melted chocolate to the ricotta cream.
    Add the melted chocolate to the ricotta cream.

    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. 

    Pour the chocolate ricotta cream on top of the Biscoff crust.
    Pour the chocolate ricotta cream on top of the Biscoff crust.
    Place the no bake chocolate ricotta cheesecake in the fridge.
    Place the no-bake chocolate ricotta cheesecake in the freezer.

    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. 

    Two beautiful chocolate ricotta layers on top of the Biscoff cookie crust.

    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. 

    Decorate the cheesecake with whipped cream.
    Decorate the cheesecake with whipped cream.
    Dust with cocoa powder.
    Dust with cocoa powder.

    If you are a fan of Ricotta like me, try out our delicious Strawberry Cupcakes, with Ricotta Sponge or Chocolate Chip Ricotta Loaf Cake! Try out this fancy Toblerone cheesecake if you love no-bake cheesecakes, as much as I do!

    🌡️ Storage

    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 under a cake bell to not pick up any smells from the refrigerator.

    🍽 Equipment

    • Ø 23 cm / 9-Inch Springform Pan
    • Kitchen Machine
    • Plastic Wrap
    • Sandwich paper or baking paper
    • Pastry Bag with a tip of your liking
    • Small Sieve for dusting
    • Wooden Spoon
    • 3-4 Mixing Bowls
    • Baine Marie for melting the couverture
    • Electric Handmixer
    • Small pan for melting the butter
    • Plastic Ziploc bag (For fewer cookie crumbs in the kitchen)
    • Meat Tenderizer (For smashing the cookies into crumbs)
    • Potato Masher (To press the cookie crumbs into shape)

    🙋🏻 FAQ

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

    In this recipe, we use full-fat, soft ricotta cheese. We 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

    You can replace gelatin with Agar Agar, Carrageenan, Kuzu, Guar Gum, Xanthan Gum, or Arrowroot.

    Fancy more delicious no-bake cheesecakes? Check out the following recipes:

    • Fig Cheesecake in a Jar {no bake}
    • No-bake Pumpkin Cheesecake
    • No-bake White Chocolate Raspberry Cheesecake {Halloween}
    • No-bake Mint Chocolate Cheesecake
    • No-bake 4th of July Cheesecake
    • No-bake Eggnog Cheesecake
    • 5 ingredient mini Oreo Cheesecakes
    • No-bake Strawberry Cheesecake

    If you are looking for a creamy cake that is baked, why not try this delicious Single Layer Chocolate Nutella Cake?

    📖 Recipe

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

    No-Bake Chocolate Ricotta Cheesecake

    Nora
    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 125 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 1 hour hr 30 minutes mins
    Cooling Time 8 hours hrs
    Total Time 10 hours hrs
    Course Dessert
    Cuisine American
    Servings 12 Pieces
    Calories 687 kcal

    Equipment

    • 9-Inch Springform Pan
    • Standmixer or electric handmixer
    • Plastic Wrap
    • Sandwich paper or baking paper
    • Pastry Bag with a tip of your liking
    • Small Sieve for dusting
    • Wooden spoon
    • medium sized bowls
    • Baine Marie for melting the couverture
    • Small pan for melting the butter
    • Plastic Ziploc bag
    • Meat Tenderizer
    • Potato Masher

    Ingredients
     
     

    Biscoff Cookie Crust

    • 10.6 oz Lotus Biscoff Cookies halved
    • 4 tablespoon Unsweetened Cocoa Powder
    • ½ cup Melted unsalted butter

    Cream

    • 2 cups Chocolate-Milk Couverture chopped
    • 2 cups Dark Chocolate Couverture chopped
    • 3 Sheets Gelatin
    • 3 cups Ricotta
    • ½ cup Granulated Sugar
    • 1 ¼ cups Heavy Cream
    • ¼ cup Milk

    Decoration

    • ⅞ cup Heavy Cream
    • 1 teaspoon Cornstarch
    • 1 teaspoon 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 ½ cup Melted unsalted butter in a small pan on low heat, and set up two water baths to melt 2 cups Chocolate-Milk Couverture and 2 cups Dark Chocolate Couverture separately.
      ½ cup Melted unsalted butter, 2 cups Chocolate-Milk Couverture, 2 cups Dark Chocolate Couverture
    • After melting the couverture completely, pour each into a separate bowl and let cool down a bit.  
    • Soak 3 Sheets Gelatin leaves in cold water. 
      3 Sheets Gelatin

    Making the delicious Biscoff cookie cake base

    • Fill half of 10.6 oz Lotus Biscoff 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 Lotus Biscoff Cookies. 
      10.6 oz Lotus Biscoff Cookies
    • Now pour the melted butter into the cookie crumbs and add 4 tablespoon Unsweetened 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. 
      4 tablespoon Unsweetened Cocoa Powder

    Preparing the Cream and Putting it all Together

    • Blend 3 cups Ricotta and ½ cup Granulated Sugar with a food processor until creamy. Pour in 1 ¼ cups Heavy Cream and blend for about 2 minutes until creamy.
      3 cups Ricotta, ½ cup Granulated Sugar, 1 ¼ cups Heavy Cream
    • Meanwhile, heat ¼ cup 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.
      ¼ cup Milk
    • 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 ⅞ cup Heavy Cream into a tall mixing bowl and add 1 teaspoon Cornstarch and 1 teaspoon Powdered Sugar. Now mix it with a hand mixer until it is firm. 
      ⅞ cup Heavy Cream, 1 teaspoon Cornstarch, 1 teaspoon 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 Unsweetened Cocoa Powder, cut it into equal pieces and serve immediately. 
      Unsweetened Cocoa Powder
    Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!
    Keyword cheesecake, chocolate, fructose-free, no bake cheesecake, no-bake, no-bake chocolate cheesecake, no-bake chocolate ricotta cheesecake, ricotta cheese, ricotta cheesecake
    Like this recipe?Mention @combinegoodflavors or tag #combinegoodflavors!
    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
    Enjoy creating delicious food all year round! Truffles, eggnog, chocolates, Christmas cookies, cakes, boozy drinks, and divine Austrian delicacies!

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    ⛑️ Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Do not use the same utensils on cooked food, that previously touched raw meat
    • Wash hands after touching raw meat
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

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    1. Natalie

      October 15, 2021 at 8:35 am

      5 stars
      This cheesecake looks fantastic. The texture is amazing. I just saved the recipe. I will make it this weekend.

      Reply
    2. Lucy

      February 16, 2022 at 10:05 am

      5 stars
      I absolutely love Biscoff cookies so this is the perfect dessert for me. I love trying new versions of foods and I've never tried making cheesecake with ricotta cheese before. It sounds like the most heavenly delicious treat, I can't wait to try it.

      Reply
      • Nora

        February 24, 2022 at 3:45 pm

        Thank you, Lucy! I love using ricotta because it's not quite as fatty and gives such an incomparable flavor!

        Reply
    3. Kristina

      February 16, 2022 at 11:14 am

      5 stars
      Wow, this chocolate cheesecake sounds amazing. I love ricotta and chocolate but have never used them together, so I've gotta try this. Do you think it will work out being cooked in my Instant Pot since I don't have an oven?

      Reply
      • Nora

        February 16, 2022 at 3:04 pm

        Thank you, Kristina! If you're referring to melting the chocolate, you can of course use the Instant Pot for that. Otherwise, this lovely cheesecake is no-bake! So, no worries 🙂

        Reply
    4. Seanna

      February 16, 2022 at 1:42 pm

      5 stars
      So decadent and delicious. I love biscoff cookies. Combine that with chocolate and cheesecake? Irresistible!

      Reply
      • Nora

        February 24, 2022 at 3:43 pm

        Biscoff cookies are so delicious! I love to include them as often as possible!

        Reply
    5. Natalie

      February 16, 2022 at 3:03 pm

      5 stars
      What a delicious cheesecake. It's so tempting, inviting. I have to make it this weekend. Yum!

      Reply
      • Nora

        February 24, 2022 at 3:43 pm

        That's wonderful to hear! Please tell me how you liked it!

        Reply
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