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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.

Ingredients

Units Scale
  • 2 cups graham cracker crumbs
  • 12 tbsp unsalted butter, melted
  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup whole milk ricotta cheese
  • 3/8 cup sugar
  • 3 tbsp honey
  • 4 tsp vanilla extract
  • Zest of 2 lemons
  • 1 tbsp lemon juice
  • 1 cup fresh strawberries

Instructions

  1. In a bowl, mix graham cracker crumbs with melted butter until well combined.
  2. Press the mixture firmly into the base of a parchment-lined 9×9-inch pan. Chill in the refrigerator while you prepare the filling.
  3. In a large mixing bowl, beat cream cheese, ricotta, sugar, 2 tsp vanilla extract, lemon zest, and lemon juice until creamy and smooth.
  4. Pour the mixture over the crust and smooth the top with a spatula.
  5. In a small blender, puree strawberries with honey and the remaining 2 tsp of vanilla extract until smooth.
  6. Drizzle or swirl the strawberry sauce over the top of the cheesecake layer.
  7. Chill the bars for at least 4 hours or overnight until firm.
  8. 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

Find it online: https://yumfoodusa.com/no-bake-lemon-ricotta-cheesecake-bars/