Light, creamy, and bursting with fresh citrus flavor, these no-bake lemon ricotta cheesecake bars are the ultimate summer dessert. The combination of a buttery graham cracker crust and a swirl of homemade strawberry sauce provides a delightful balance of tanginess and sweetness. Perfect for warm weather gatherings, this chilled treat is a refreshing twist on classic cheesecake.

Why You’ll Love This Recipe

These no-bake lemon ricotta cheesecake bars are the ideal solution when you want a delicious dessert without turning on the oven. They boast a silky-smooth texture from the blend of cream cheese and ricotta, while fresh lemon zest and juice give the bars a bright, zesty flavor. The homemade strawberry swirl adds a fruity elegance, making them visually appealing and incredibly tasty. Whether for picnics, dinner parties, or everyday indulgence, this recipe is easy to prepare and sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

graham cracker crumbs
unsalted butter, melted
cream cheese, softened
whole milk ricotta cheese
sugar
honey
vanilla extract
zest of lemons
lemon juice
fresh strawberries

Directions

In a medium bowl, combine the graham cracker crumbs with melted butter until the mixture resembles wet sand.
Press the mixture firmly into the bottom of a parchment-lined 9×9-inch pan. Refrigerate to set while you prepare the filling.
In a large mixing bowl, beat together cream cheese, ricotta, sugar, 2 teaspoons of vanilla extract, lemon zest, and lemon juice until smooth and creamy.
Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
In a small blender, puree the fresh strawberries with honey and the remaining 2 teaspoons of vanilla extract until smooth.
Swirl or drizzle the strawberry puree over the cheesecake layer.
Chill the bars in the refrigerator for at least 4 hours or overnight until completely firm.
Slice into bars, garnish with extra lemon zest if desired, and serve cold.

Servings and timing

Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 bars
Calories: Approximately 280 kcal per bar

Variations

Berry Blend Swirl: Use a mix of raspberries and blueberries for a different berry twist.
Nutty Crust: Add ground almonds or pistachios to the graham cracker crust for extra crunch and flavor.
Lemon-Lime Combo: Swap half the lemon juice with lime juice for a more complex citrus profile.
Chocolate Drizzle: For a decadent variation, drizzle melted white or dark chocolate on top before chilling.
Gluten-Free Option: Use gluten-free graham crackers for a gluten-free dessert.

Storage/Reheating

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices in a single layer, then transfer to a freezer-safe bag or container. Defrost in the refrigerator overnight before serving. These bars are best enjoyed chilled and do not require reheating.

FAQs

What kind of ricotta should I use for this recipe?

Use whole milk ricotta cheese for the creamiest texture and richest flavor.

Can I substitute the strawberries with other fruits?

Yes, you can use raspberries, blueberries, blackberries, or even a mango puree for different flavor profiles.

Is it necessary to chill the bars overnight?

While a minimum of 4 hours is required, chilling them overnight ensures they are fully set and easy to slice.

Can I make these bars in advance?

Yes, these bars are ideal for making a day ahead, making them perfect for parties and events.

Can I use reduced-fat cream cheese?

You can, but it may alter the texture slightly. Full-fat cream cheese is recommended for best results.

How can I make clean cuts when slicing the bars?

Use a sharp knife dipped in hot water and wiped clean between cuts to get neat slices.

Is there a substitute for honey in the strawberry sauce?

Maple syrup or agave nectar can be used as a substitute for honey.

Can I use bottled lemon juice instead of fresh?

Fresh lemon juice is recommended for the best flavor, but bottled can be used in a pinch.

How do I prevent the crust from crumbling?

Make sure to press the crust mixture firmly and evenly into the pan and chill it well before adding the filling.

Are these cheesecake bars suitable for freezing?

Yes, they freeze well. Just be sure to thaw them in the refrigerator before serving for the best texture.

Conclusion

These no-bake lemon ricotta cheesecake bars are a refreshing and elegant dessert that’s as easy to make as it is delicious. The creamy filling, tangy lemon, and vibrant strawberry swirl come together for a perfect summertime treat. Whether for entertaining guests or satisfying a sweet tooth, this recipe is sure to become a seasonal favorite.

No-Bake Lemon Ricotta Cheesecake Bars

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Light and creamy no-bake lemon ricotta cheesecake bars with a graham cracker crust and swirls of fresh strawberry sauce—perfect for summer.

Author: Mari
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes
Yield: 12 bars 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Instructions

In a bowl, mix graham cracker crumbs with melted butter until well combined.
Press the mixture firmly into the base of a parchment-lined 9×9-inch pan. Chill in the refrigerator while you prepare the filling.
In a large mixing bowl, beat cream cheese, ricotta, sugar, 2 tsp vanilla extract, lemon zest, and lemon juice until creamy and smooth.
Pour the mixture over the crust and smooth the top with a spatula.
In a small blender, puree strawberries with honey and the remaining 2 tsp of vanilla extract until smooth.
Drizzle or swirl the strawberry sauce over the top of the cheesecake layer.
Chill the bars for at least 4 hours or overnight until firm.
Slice into squares, garnish with extra lemon zest if desired, and serve cold.

Notes

Use full-fat ricotta for best texture and flavor.
Bars can be made a day ahead and stored in the refrigerator.
Strawberry sauce can be swapped with other berries like raspberries or blueberries.

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 12g
Sodium: 190mg
Fat: 21g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 5g
Cholesterol: 55mg