This easy, no-bake lemon and ricotta cheesecake bars recipe is the perfect summer dessert! The addition of creamy ricotta cheese makes it even lighter and tastier!
This post is sponsored by The National Frozen & Refrigerated Foods Association (NFRA). All opinions are my own. For more inspiration during #JuneDairyMonth, be sure to check out delicious ideas from NFRA at EasyHomeMeals.com #JDM2020
I am a firm believer that every day should be celebrated. Whether it is a holiday, a birthday or just a random Tuesday, life is more fun when you find something to celebrate!
Speaking of celebrations, June is National Dairy Month – a tradition that started in 1937 as a way to promote milk. To celebrate delicious dairy, I’m sharing with you my new favorite summertime dessert recipe: No-Bake Lemon and Ricotta Cheesecake Bars made with my new favorite Galbani® Whole Milk Ricotta Cheese!
Summer is my favorite season and I know many of you feel the same. The warm weather and the constant sunshine just makes everyone happy. There are also all those amazing summer flavors that epitomize the season. Juicy berries, refreshing lemon, and fresh picked produce remind us all of summer. And since June is also National Dairy Month, dairy products are going to find their way into my summer recipes as well!
So yes, I love summer and all the great foods that it brings however, I’d much rather be spending time outside with my family, enjoying the season, rather than stuck in the kitchen with a hot stove. No bake, quick recipes become my go-to dishes and, with this super easy Lemon and Ricotta Cheesecake Bars recipe, there is no need to turn on that oven!
To make the crust, the ingredients are simply mixed together in one bowl and pressed into the pan by hand. Then, the luscious cheesecake filling is made in a matter of minutes! The creamy Galbani® Whole Milk Ricotta is essential here to give the filling the perfect rich yet, light texture. A little bit of honey adds just the right sweetness and the fresh lemon gives the cheesecake that zesty, summery taste! To make the flavors of summer even more prevalent, I made a fresh strawberry drizzle to top the bars, giving them that finishing touch that takes this dessert from basic to fantastic! Seems pretty easy, right? No oven, no baking and just a few, simple, flavorful ingredients and you have a delicious dessert ready to go!
I mentioned before that Galbani® Whole Milk Ricotta is necessary in this recipe and I can’t stress that enough. It really is the perfect textured ricotta. I have tried other brands and many are super watery or have little to no flavor. So, skip that store-brand ricotta and get the Galbani® for sure- your lemon cheesecake bars will thank you! Grab an extra container of Galbani® while you’re at it because you can use it to add a creamy texture and naturally sweet dairy taste to lots of other summertime recipes as well. My personal tips: use it in place of cream cheese or cottage cheese in recipes or just mix a big scoop of the Galbani® Double cream ricotta into a bowl of pasta for an extra indulgent, easy dinner. The 48 oz size is prefect for when you are making a big, family sized lasagna while the 15 oz is perfect to have on hand in case you feel like whipping up some fresh cannolis!
Galbani® cheese is the perfect ingredient to use to celebrate National Dairy Month and my recipe for No-Bake Lemon Ricotta Cheesecake Bars are the first thing you should make to get the party started. It’s easy to make, incredibly flavorful and is a refreshing dessert that your whole family will love.
Grab some Galbani® at your local store today and then give this summery recipe a try. Today is a great day to celebrate summer, National Dairy Month and life in general!
Prep Time: 15 minutes
Cook Time: 0 minutes
For the crust:
- 12 tbsp. unsalted butter, melted
- 2 cups Graham cracker crumbs
- ¼ cup sugar
- 1 tsp vanilla extract
For the cheesecake:
- 3 (8oz.) packages of cream cheese softened
- 1 cup Galbani Whole Milk Ricotta Cheese
- 3 tbsp honey
- 3 tsp vanilla extract
- zest from 2 lemons
- 1 tbsp lemon juice
For the strawberry drizzle:
- 1 cup fresh strawberries
- 2 tbsp sugar
- Place the ingredients for the crust into a mixing bowl, and beat until a loose crumble has formed.
- Press the crumb mixture into the bottom of a greased 9×9 baking dish.
- Freeze the crust for 30 minutes to chill.
- Add the ingredients for the cheesecake to a mixing bowl, and beat on high until smooth and creamy.
- Spread the cheesecake filling in an even layer over the chilled crust.
- Chill the cheesecake in the fridge for a minimum of four hours, and up to overnight.
- Add the ingredients for the drizzle to a food processor, and pulse until well combined.
- Drizzle the strawberry mixture over the bars before serving.