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No-Bake Lemon and Ricotta Cheesecake Bars

  • Author: Jocelyn Brown


Prep Time: 15 minutes

Cook Time: 0 minutes

Servings: 12



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


  1. Place the ingredients for the crust into a mixing bowl, and beat until a loose crumble has formed.
  2. Press the crumb mixture into the bottom of a greased 9×9 baking dish.
  3. Freeze the crust for 30 minutes to chill.
  4. Add the ingredients for the cheesecake to a mixing bowl, and beat on high until smooth and creamy.
  5. Spread the cheesecake filling in an even layer over the chilled crust.
  6. Chill the cheesecake in the fridge for a minimum of four hours, and up to overnight.
  7. Add the ingredients for the drizzle to a food processor, and pulse until well combined.
  8. Drizzle the strawberry mixture over the bars before serving.
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