I don’t try to be perfect. I just do my best, and the rest is a piece of cake!
I had seen many different low-carb cheesecake recipes online but never tried one since they all seemed too complicated for me until now. This recipe has been adapted from several sources, so it should have some variations with each person’s ingredients list. My family loved this dessert when we made it last week; there was no leftovers in sight once we finished off the pan by itself!

The “easy ricotta cheesecake” is a recipe for a low-carb, gluten-free, and sugar-free dessert. It can be made in just one bowl with ingredients that are likely already in your kitchen.

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This extremely creamy ricotta cheesecake is really simple to prepare and melts in your mouth. Enjoy a light, beautiful, and fluffy handmade ricotta cheesecake. There is no need for a crust or water bath in this simple fuss-free cheesecake recipe.

crustless ricottta cheesecake 1crustless ricottta cheesecake 1

We’re presenting the simplest recipe, therefore we’re calling out to all cheesecake lovers. Ricotta cheese made from whole milk is the main component of this Italian cheesecake. It is blended with butter, eggs, and sweetness to create a dish that is exceptionally silky and smooth. 

My favorite way to serve ricotta is with fresh fruit and strawberry sauce, but it also tastes great with whipped cream, caramel, or chocolate sauce drizzled over top.

In savory dishes like my popular Eggplant Rollatini, ricotta is fantastic.

Ricotta Cheesecake: What is it?

Italian and American cheesecakes are combined to create ricotta cheesecake. Since this grain-free cheesecake calls for more than just cream cheese, it is significantly lighter than the original.

Why Will You Love This Ricotta Cheesecake Without a Crust? 

  • a simple dish that doesn’t call for a water bath or crust
  • Simple to prepare with just 7 components
  • really airy and creamy
  • Popular dessert dish that is ideal for celebrations or holidays.

crustless ricottta cheesecake crustless ricottta cheesecake

Ingredients for a crustless ricotta cheesecake

This lemon ricotta cheesecake recipe just calls for a few basic, readily available ingredients since I prepared it without a crust. You likely already have the majority of these in your pantry:

ingredients crustless ricottta cheesecakeingredients crustless ricottta cheesecake

  • Eggs: To lessen the eggy taste and aid in the binding of all components during baking, use big, room-temperature eggs.
  • Use your preferred sweetener to increase sweetness. My preferred sweetener is powdered, and you can manufacture your own at home with a well cleaned coffee grinder. My current favorite sweeteners are erythritol, allulose, and monk fruit. If not keto, use sugar.
  • Butter: The finest flavoring comes from full-fat butter.
  • Ricotta Cheese: For a very rich cheesecake, use ricotta made with full milk. Simply remember to drain the liquid before adding it to the remaining components.
  • Use full-fat softened cream cheese that has been softened. 
  • Pure vanilla extract is the best option if you want to prevent flavor reduction while baking.
  • Use both lemon juice and zest for the finest lemon taste.

Italian Lemon Ricotta Cheesecake Recipe 

By just following a few simple steps, you can easily create this Crustless Ricotta Cheesecake. You must complete the following:

crustless ricotta cheesecake step by step instructionscrustless ricotta cheesecake step by step instructions

  1. Ricotta cheese should be creamed by first combining it with cream cheese using an electric mixer on medium speed for one to two minutes, or until it becomes extremely smooth and homogenous.
  2. Create the cheesecake by mixing together the cream cheese, sugar, eggs, vanilla, butter, and lemon juice. Mix everything well to combine it all.crustless ricotta cheesecake instructions crustless ricotta cheesecake instructions
  3. Pour the cheesecake into the pan, then tap it vigorously (at least 10 times) on the counter at a low angle to remove any air bubbles.crustless ricotta cheesecake instructionscrustless ricotta cheesecake instructions
  4. Bake: For 40–45 minutes, bake the cheesecake in a preheated oven. Before serving chilled, remove from the pan and refrigerate for at least four hours and preferably overnight.crustless ricotta cheesecake instructionscrustless ricotta cheesecake instructions

Advice And Alternatives

  • Make sure all the ingredients, notably the ricotta and cream cheese, are at room temperature.
  • Make sure the cheesecake doesn’t bake for too long. It’s possible for the borders’ edges to expand and start to break.
  • If the cheesecake batter is overmixed, the cheesecake will break when it is baked.
  • When the cheesecake has cooled, remove it from the pan.
  • To help the cake stay put, mix in two teaspoons of cornstarch or coconut flour.

crustless ricottta cheesecake crustless ricottta cheesecake

How To Store This Delectable Ricotta Cheesecake Without A Crust 

  • Once the cheesecake has been taken out of the oven and allowed to cool, the leftovers may be kept for three to five days in the refrigerator. For optimal results, however, please store them in an airtight container lined with paper towels to absorb moisture.
  • Ricotta cheesecake that has been frozen may be kept there for up to three months. The night before serving, just defrost it in the refrigerator.

Questions and Answers

The benefits of using ricotta over cream cheese

An Italian cheese speciality with a very low fat content is ricotta (about 15 percent ). Ricotta cheesecake is thus more delicate, lighter, and less thick than cream cheese cheesecake.

Ricotta: What Is It?

Ricotta is a kind of cheese unique to Italy that is made by coagulating cow’s milk whey. It’s a fresh product that’s perfect for anybody looking to eat a diet that’s both balanced and healthful. 100g of ricotta delivers more than half of your daily need for calcium due to its high calcium content and low fat level.

How can we tell when the cheesecake is finished?

The middle of your cheesecake should be firm to the touch yet jiggly on the inside, and the edges should be fluffy and golden.

Additional Delish Desserts

Crustless Ricotta CheesecakeCrustless Ricotta Cheesecake

This extremely creamy ricotta cheesecake is really simple to prepare and melts in your mouth. Enjoy a light, beautiful, and fluffy handmade ricotta cheesecake. There is no need for a crust or water bath in this simple fuss-free cheesecake recipe.

  • Whole milk ricotta cheese, 30 ounces (2 containers), at room temperature
  • temperature 4 big eggs
  • 2 ounces of room temperature cream cheese
  • 1 cup of sugar
  • Pure vanilla extract, 2 teaspoons
  • 2 tbsp lemon zest
  • 2 tbsp lemon zest
  • 2 tablespoons of optional cornstarch or coconut flour
  • add a dash of salt

Prepare Mode Stop the fading of your screen.

  • Set a 9-inch springform pan aside and preheat the oven to 350°F/180°C. The sides should be greased and put aside.

  • Ricotta cheese should be smooth and homogeneous after one or two minutes of creaming.

  • Add the cream cheese, sugar, eggs, butter, vanilla, salt, and lemon juice. Mix everything well to combine it all.

  • Put the prepared pan with the cheesecake batter inside. To get rid of any air bubbles, lightly tap it on the countertop a few times.

  • For 40 to 45 minutes, bake the cheesecake in the preheated oven. Take out of the pan, preferably overnight, and refrigerate for at least four hours.

Nutritional data

per serving amount.

How are the nutritional values determined?

These Nutritional data listed are determined using nutrition information from the USDA Food Database. Our Nutritional data are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

Keyword Ricotta Cheesecake without a Crust

Crustless Ricotta CheesecakeCrustless Ricotta Cheesecake

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Favorite readings

The recipe card below contains the whole recipe. Readers who liked it also prepared the following recipes:


Ioana enjoys both eating and traveling. Her biggest interest is creating delectable foods that are inexpensive, simple to prepare, and comforting. She is certain that cooking should be enjoyable! Regarding me

The “low carb ricotta dessert” is a delicious, low-carb dessert that is made with cream cheese. It’s a great way to satisfy your sweet tooth while staying on track with your diet.

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