I’m entering my season of simplicity—getting rid of the clutter, adjusting routines, and letting go of what no longer serves me. During a recent kitchen reset, I found several half-opened bags of nuts and seeds tucked away in the back of the refrigerator, including three separate bags of pistachios. (Yes, this was an organizational failure that has since been addressed.) Thankfully, it led to a few inspired recipes—these ricotta cheesecake bars being a standout.
This is one of those surprisingly easy desserts that feels underpowered enough for a weeknight but impressive enough to serve to friends. The pistachios in the crust bring an unexpected nutty depth and subtle crunch, while the ricotta and honey in the filling make each bite rich, creamy, and just plain indulgent. Best of all, it’s a no-bake recipe that you’ll find yourself returning to all season long.
What You’ll Need to Make These Ricotta Cheesecake Bars
The ingredient list for these ricotta cheesecake bars is refreshingly simple—so if possible, stick to quality. With a short list like this, each element really shines.
Pistachios. You can substitute walnuts or pecans, but pistachios bring a subtle sweetness and buttery depth that makes the crust feel special.
Graham crackers. It’s a classic staple of any good cheesecake—it provides structure and that classic, toasty flavor.
Cream cheese. It is essential, even in the no-bake version. It adds tang and gives the filling its signature richness.
Whole milk ricotta. This is what makes these bars different. Ricotta lends a soft, almost buttery creaminess that feels lighter than traditional cheesecake, but is just as satisfying.
White chocolate. My go-to trick for no-bake desserts. Melted white chocolate adds a soft, milky sweetness while helping set the filling perfectly.
Lemon juice. Not an overt lemon flavor, but an uplifting one. A small amount illuminates the richness and balances the sweetness.
Honey. A touch of warmth filling, and an optional drizzle on top. If you have Manuka honey on hand, it adds a nice finish—but any good honey will do.
How To Make These Ricotta Cheesecake Bars
These cheesecake bars are surprisingly simple, but a few small details will ensure the best texture and taste.
Start with ingredients at room temperature. Let the ricotta and cream cheese sit at room temperature before mixing. Especially when whisking by hand, soft milk will mix easily and give a smooth, light filling without lumps.
Get the crust started. Press the crust into the pan and let it cool for a while before adding the filling. Even a short rest helps to strengthen, which makes it easier to distribute the filling evenly without disturbing the base.
Cool the white chocolate slightly before mixing. Melt the white chocolate for 15 seconds until smooth, then let sit for a few minutes to cool. Adding it while it’s too hot can affect the texture of the filling, so pausing here helps everything come together more easily.
With those small steps in place, others come together effortlessly.
Some No-Bake Desserts We Love
I will always say yes to a no-bake dessert. They’re effortless, super friendly, and feel good any night of the week. Here are a few more we have on repeat:
No-bake Lemon Cardamom Slices. Bright citrus and warm cardamom come together in a stunningly beautiful way.
Raspberry Tiramisu. A fresh, berry-forward twist on a classic—with just enough cream and sweetness.
Tiramisu cookie. All the richness of traditional tiramisu, but made even easier with ladyfinger cookies.
Mango Cardamom Icebox Cake. Raw mango and mildly spiced whipped cream layered in a frosted pudding that looks—and tastes—like sunshine.
Explanation
A simple, no-bake dessert that delivers maximum flavor with minimal effort.
For the crust:
- 1/2 cup pistachios
- 8 graham crackers
- 1/2 spoon salt
- 2 tablespoons melted butter
Toppings:
- 8 ounces cream cheese, room temperature
- 15-ounce container whole milk ricotta, room temperature
- 1 cup white chocolate
- zest of 1/2 a little lemon
- 1 tablespoon honey
- 1/2 spoon salt
- 2 tablespoons Manuka honey (optional)
- Prepare the crust. Add the pistachios to a food processor and pulse until smooth. Add the graham crackers and salt, and pulse again until the mixture resembles fine crumbs. Pour in the melted butter and pulse until the texture resembles wet sand.
- Line an 8×8-inch pan with parchment paper, allowing it to hang slightly for easy removal. Press the crust firmly and evenly into the pan using the bottom of a glass or measuring cup. Transfer to the refrigerator to chill while you prepare the filling.
- Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and ricotta on low speed until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
- Meanwhile, melt the white chocolate in a microwave-safe bowl for 15 seconds, stirring occasionally, until smooth. Allow to cool slightly.
- Add the lemon zest, honey, and salt to the ricotta mixture and mix to combine. When the white chocolate has cooled (it should be warm, not hot), pour it into the filling and mix for another minute, until it is light and shiny.
- Mix it up. Spread the filling evenly over the chilled crust. Dollop Manuka honey on top and use a toothpick or knife to gently swirl it across the top—creating ribbons without fully blending.
- Cover and refrigerate for at least 8 hours, or maybe overnight, until fully set.
- Worship, lift from the pan using the parchment overhang and cut bars. Enjoy.
- Preparation Time: 15
- Category: bar
Keywords: pistachio, ricotta, cheesecake