Quick ricotta and berry cheesecake

Name: Quick ricotta and berry cheesecake
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Praline hazelnuts 3 oz; Dates ¼ cup; Cranberries dehydrated ¼ cup; Dried figs 1.75 oz; Maldon salt to taste; Greek yogurt ¾ cup; Goatmilk ricotta cheese 1 ¼ cup; Powdered sugar 3 tbsp; Berries 1 cup

it es de fr br

426

Calories per serving

Gluten Free

Energy Kcal 426
Carbohydrates g 33.4
of which sugars g 33.4
Protein g 14.1
Fats g 26.3
of which saturated fat g 8.87
Fiber g 5.3
Cholesterol mg 49
Sodium mg 118

Difficulty: Easy
Prep time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Hey there! So, here’s the deal: if you're craving a dessert that's a bit different, this quick ricotta cheesecake might just be your new favorite. I mean, it's a fun twist on the usual stuff you find in English-speaking places. Really good stuff. Instead of the cookie crust, you're looking at a hearty base made from mixed nuts. It is crunchy and gives you a solid bite.

The ricotta? Super creamy. It’s lighter and fresher than the usual cream cheese deal. And you know what really stands out? The salty surprise in the crust. It's pretty awesome when you get that pop in every bite. This no-bake ricotta cheesecake typically gets a topping of forest fruits—like raspberries, blueberries, maybe some blackberries—bringing in those tangy and sweet vibes. Tastes like spring, really really does.

Each portion's just the right size, giving off a fancy feel but—here's the thing—it’s a super easy ricotta cheesecake recipe. Anyone can handle it. You can swap out the berries or nuts, which is great. Some folks go for walnuts, others like hazelnuts, and the fruit changes with the season. Blueberries in summer? Yes, please.

The ricotta cheesecake with berries has this moist filling that works wonders with the crunchy nut base. And listen, the juicy fruit on top just ties it all together. Perfect for brunch, a picnic, or to finish off a spring dinner. The balance of flavors—tender ricotta, that salty note, and those berry pops—means it's light but feels like a real treat.

People love this kind of berry-topped ricotta cheesecake because it looks elegant, tastes fresh, and seriously comes together fast. Spend less time in the kitchen, more time enjoying the good stuff. Try this simple ricotta cheesecake and don’t hesitate to switch up the nuts or berries for your own spin. Honestly, it’s a breeze to make and adds a touch of elegance to any gathering.

INGREDIENTS

426

Calories per serving

Ingredients for the base (for 4 jars): Praline hazelnuts 3 oz (80 g); Dates ¼ cup (40 g); Cranberries ¼ cup (30 g) - dehydrated; Dried figs 1.75 oz (50 g); Maldon salt to taste

for the cream: Greek yogurt ¾ cup (200 g); Goatmilk ricotta cheese 1 ¼ cup (300 g); Powdered sugar 3 tbsp (25 g)

for topping: Berries 1 cup (200 g)

Preparation

How to prepare Quick ricotta and berry cheesecake

To make the quick ricotta and berry cheesecake, start by chopping the praline hazelnuts irregularly, so that some are finely chopped and some more coarsely 1. Also chop the cranberries 2 and dried figs 3.

Finally, crush the dates with the back of a knife to turn them into a paste 4. Gather everything in a bowl 5 and mix with your hands, pressing to obtain a pasty crumble. Add a pinch of Maldon salt 6 and set aside.

Sift the goat ricotta 7, which you will have drained over a sieve for a couple of hours. Add the yogurt 8 and powdered sugar 9, then mix thoroughly.

You should obtain a smooth cream without lumps 10. Now you can assemble the dessert: take 4 single-serving jars with a capacity of about 6 oz, distribute a layer of crumble on the bottom, pressing the mixture well with the back of a spoon 11. Add a layer of ricotta cream 12 reaching halfway up the jar.

Now cover with the berries 13 and then with a final layer of cream 14. Level the edge with a spatula 15 to obtain a smooth surface.

Now garnish with more crumble, some berries 16, and a pinch of salt 17. The quick ricotta and berry cheesecakes are ready, you can enjoy them immediately or let them set in the fridge for an hour if you prefer 18.

Storage

The quick ricotta and berry cheesecakes keep in the fridge for a couple of days. We do not recommend freezing.

Advice

If you want to add a biscuity element to the base of the cheesecake, you can incorporate some crumbled digestive or cocoa biscuits. For a milder taste, Greek yogurt can be replaced with fresh whipped cream.

For the translation of some texts, artificial intelligence tools may have been used.