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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 104 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


Cake Base



  • 200 ml 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 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. 

Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.

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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