Name: Tangy No-Bake Lemon Ricotta Dessert Bars
Prep time: 25 min
Total time: 4 h 45 min
Yield: 18
Cuisine: US
Ingredients: 6 tablespoons unsalted butter; 3 tablespoons firmly packed light brown sugar; Pinch of salt; Pinch of ground nutmeg; 1 1/3 cups finely ground graham cracker crumbs (from about 9 crackers); 1/2 cup finely chopped roasted and unsalted pistachios; 1/8 teaspoon almond extract; 1 1/2 cups full fat ricotta cheese, drained; 16 oz full fat cream cheese, softened; 1 cup confectioner’s sugar, or to taste; 2 tablespoons freshly grated lemon zest; 3 tablespoons freshly squeezed lemon juice; 1/2 teaspoon vanilla extract; Pinch of salt; 2 tablespoons finely chopped roasted and unsalted pistachios, optional

Delight in these exquisite no-bake bars, where the creamy embrace of ricotta elevates the classic cheesecake to new heights. The bright citrus notes dance harmoniously with the subtle nutty crunch, creating a symphony of flavors and textures that will leave you utterly enchanted.

Follow The Directions

01

Step

Prepare the Ricotta: Place ricotta into a fine mesh strainer set over a bowl. Allow to drain for at least 1 hour, or preferably overnight, in the refrigerator. (60+ minutes)

02

Step

Prepare the Pan: Line an 8x8-inch square pan with parchment paper, ensuring enough overhang on all sides for easy removal. (5 minutes)

03

Step

Craft the Crust: In a microwave-safe bowl, combine butter, brown sugar, salt, and nutmeg. Microwave in 30-second intervals, stirring in between, until the mixture is foamy, bubbly, and the sugar is mostly dissolved (about 2 minutes). Stir in graham cracker crumbs, pistachios, and almond extract until evenly moistened.

04

Step

Set the Crust: Press the crust mixture very firmly and evenly into the bottom of the prepared pan. Freeze until well-chilled and set (about 20 minutes).

05

Step

Create the Filling: In a large bowl, combine the drained ricotta and softened cream cheese. Beat with an electric mixer on medium speed until smooth and fully combined. Add confectioner’s sugar, lemon zest, lemon juice, vanilla extract, and salt. Beat again until the mixture is smooth and harmonious.

06

Step

Assemble the Bars: Remove the crust from the freezer. Pour the filling evenly over the crust, smoothing the top into a flawless layer. Return the pan to the freezer and chill until the filling is firm, at least 3 hours, or ideally overnight. (180+ minutes)

07

Step

Cut and Garnish: Remove the bars from the pan using the parchment overhang and transfer them to a cutting board. Run a sharp knife under hot water, wipe it dry, and slice the bars. Repeat, wiping and re-heating the knife between each cut for clean slices. Sprinkle with chopped pistachios before serving.

08

Step

Serve: Keep bars stored in the freezer, but allow them to soften at room temperature for about 30 minutes before serving.

For the most luscious texture, use high-quality, full-fat ricotta and cream cheese.
Do not rush the draining of the ricotta; this step is crucial for achieving the right consistency.
Feel free to experiment with other nuts, such as almonds or walnuts, in the crust and garnish.
A touch of honey or maple syrup can be added to the filling for an extra layer of sweetness.
The bars can be stored in the freezer for up to a week, making them perfect for make-ahead entertaining.