No-Bake Ricotta Cheesecake

🧂 Ingredients

• 18 graham cracker sheets

  crushed (about 2 cups)
• 8 tablespoons butter

  melted
• 2 tablespoons granulated sugar
• 1 tablespoon lime zest
• 16 ounces cream cheese

  at room temperature
• 15 ounces whole milk ricotta

  drained and at room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup lime juice

Instructions

• 1 Combine the graham cracker crumbs, sugar, and lime zest. Pour in the melted
  butter and mix until the crumbs are coated and are like wet sand. Press the
  crust into the bottom of a 9-inch springform pan using a spatula or your hands.
  Refrigerate until ready to fill.
• 2 Combine the room-temperature cream cheese and powdered sugar in a large bowl
  with an electric mixer until smooth, about 2-3 minutes. Add the ricotta cheese,
  vanilla, and lime juice and continue beating until the filling is light, about
  2-3 minutes more.
• 3 Transfer the filling to the springform pan and pour over the crust. Use a
  spatula or offset spatula to smooth the top of the cheesecake. Cover and
  refrigerate for at least 4 hours. I prefer to chill overnight.
• 4 Once chilled, remove the outer edge of the pan by running a sharp knife around
  the edge of the cheesecake and into the crust. Carefully open the collar of the
  pan and remove it. It's ready to serve as is, or you can garnish with lime
  wedges and whipped cream.

Nutrition Info