Ricotta and Raspberry Glasses

Name: Ricotta and Raspberry Glasses
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Gluten free dry cookies rice 5.6 oz; Butter softened 3 tbsp; Acacia honey 1 tbsp; Cow's milk ricotta cheese 1.1 cups; Raspberry jam 3 ½ tbsp; Sugar 4 tbsp; Raspberries 1.3 cups; Sugar ¼ cup; Raspberry jam 2 ½ tbsp; Raspberries to taste

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Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Makes: 4 pieces
Cost: Low
Note + the chilling time in the fridge (50 min.)

PRESENTATION

Recipe by
Nicola Sorrentino

Ricotta raspberry cups bring together the best of Italian-style delicate desserts and modern no-bake treats. Picture this: a layer of crispy biscuit crumbles at the bottom—like what you’d find in a cheesecake—but with creamy ricotta and sweet raspberry jam on top. So good. Fresh berries crown it all, making each bite feel super light and fresh. And look, folks needing a gluten-free option are in luck, since the base uses gluten-free biscuits—no flavor lost. This ricotta raspberry dessert fits right in with Italian traditions of simple, high-quality ingredients. Think of those Italian sweets that focus on just a few fresh things, keeping everything tasting bright and real. Plus, the easy layering makes it look fancy but is honestly pretty simple to whip up.

If you're after a sweet bite that’s not too heavy, ricotta raspberry cups really hit the mark. People say these kinds of creamy ricotta treats remind them of summer afternoons in Italy—where dessert is about enjoying something light, not stuffing yourself. And the sauce? Moist ricotta paired with tangy raspberry jam is just the right balance of sweet and fresh, and those berries on top? They give a little burst every time. Seriously good. These desserts pop up at family gatherings, brunches, or as a quick treat after dinner. And the best part—nobody feels guilty grabbing one. The gluten-free angle makes everyone feel included. Compared to other raspberry and cheese desserts, this skips the heavy cream or eggs, going for that soft ricotta. Really, it’s got a true Italian vibe.

You’ll find that this ricotta raspberry recipe keeps things easy but brings a lot of flavor. It goes fast when set out on the table. For anyone who loves no-bake ricotta cups, this is the dessert that fits right in with the light, everyday style people adore in simple ricotta sweets from Italian kitchens. Whether you’re hosting a gathering or just treating yourself, these cups are sure to be a hit—capturing that classic Italian flair with every bite. No question.

INGREDIENTS

For the base (for 4 glasses with a capacity of 7 oz): Gluten free dry cookies 5.6 oz (160 g) - rice; Butter 3 tbsp (40 g) - softened; Acacia honey 1 tbsp (20 g)

For the ricotta cream: Cow's milk ricotta cheese 1.1 cups (280 g); Raspberry jam 3 ½ tbsp (50 g); Sugar 4 tbsp (50 g)

For the raspberry coulis: Raspberries 1.3 cups (160 g); Sugar ¼ cup (50 g); Raspberry jam 2 ½ tbsp (50 g)

For decoration: Raspberries to taste

Preparation

How to prepare Ricotta and Raspberry Glasses

To prepare ricotta and raspberry cups, first place the cookies in a food processor 1 and blend until they become powdery. Add the softened butter 2 and honey 3.

Blend again until achieving a sandy consistency 4. Distribute the cookie mixture at the bottom of 4 glasses with a capacity of 7 oz 5, level it, and let it set in the refrigerator for at least 30 minutes. Meanwhile, in a bowl, place the ricotta and sugar 6.

Add the raspberry jam 7 and mix until you get a smooth cream. Take the glasses and fill them with the cream 8, then level it and place back in the refrigerator for at least 20 minutes. Meanwhile, prepare the raspberry coulis: in a saucepan, place raspberries and sugar 9.

Cook over low heat, stirring continuously 10 until the raspberries break down, about 5 minutes. Add the raspberry jam 11 and stir one last time to blend the ingredients. Pass the mixture through a fine-mesh strainer to remove raspberry seeds 12 and let it cool completely.

Once cooled, pour the raspberry coulis into the glasses 13 and garnish with fresh raspberries 14. Your ricotta and raspberry cups are ready to be served 15!

Storage

The ricotta and raspberry cups can be stored in the refrigerator for up to 2 days, covered with plastic wrap.

Advice

You can replace raspberries with other seasonal fruits such as strawberries, blueberries, or mixed berries.

If you want a crunchy base, you can add a handful of chopped nuts like almonds or hazelnuts to the cookies.

To make the cups even more indulgent, you can add chocolate chips to the ricotta cream!

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