Go Back Email Link
+ servings
A big slice of deliciousness - the no-bake chocolate ricotta cheesecake!

No-Bake Chocolate Ricotta Cheesecake

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 143 votes
Save Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 8 hours
Total Time 10 hours
Course Dessert
Cuisine American
Servings 12 Pieces
Calories 687 kcal


Biscoff Cookie Crust



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


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!