No-Bake Lemon and Ricotta Cheesecake Bars

Lemon Cheesecake Bars
Elaine Lemm
Prep: 15 mins
Cook: 2 mins
Refrigerate: 2 hrs
Total: 2 hrs 17 mins
Servings: 8 servings
Nutrition Facts (per serving)
596 Calories
49g Fat
30g Carbs
10g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 596
% Daily Value*
Total Fat 49g 63%
Saturated Fat 28g 140%
Cholesterol 147mg 49%
Sodium 512mg 22%
Total Carbohydrate 30g 11%
Dietary Fiber 1g 2%
Total Sugars 20g
Protein 10g
Vitamin C 4mg 19%
Calcium 192mg 15%
Iron 1mg 5%
Potassium 188mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Lemon cheesecake is a classic of kitchens around the world, loved for its light melting texture and lemony flavor. If you thought it could not get better, then take a look at this easy lemon and ricotta cheesecake bar recipe. The cheesecake becomes even lighter if you can believe that is possible, with the addition of creamy ricotta cheese alongside the creamed cheese. The no-bake cake is then chilled down, sliced and then coated in luscious, silky lemon curd for even more of a lemon hit. 

Want to make this ahead of time? No problem. Merely freeze before decorating and thaw when you are ready to serve, and away you go. How good is that?

The lemon bars will also keep for two to three days in an airtight box in the refrigerator. Do not drizzle with the lemon curd until you are ready to serve them or the curd will melt into the bar; they will still taste amazing but not look as pretty.

Ingredients

For the Crust:

For the Filling:

  • 3 cups cream cheese

  • 1 cup ricotta cheese, drained

  • 2 tablespoons honey, or agave nectar

  • 3 tablespoons lemon zest

  • 1 tablespoon vanilla extract

  • 1/2 cup lemon curd, warmed slightly

Steps to Make It

  1. Gather the ingredients.

  2. Lightly grease a 9-inch square loose-bottomed baking tin.

  3. Melt butter in a small saucepan and stir in sugar. Then add cracker crumbs and stir to combine all ingredients thoroughly.

  4. Press mixture firmly into base of tin, using a glass or even the heel of your hand.

  5. In a stand mixer, or with a hand whisk, beat cream cheese into ricotta until smooth. Add honey or agave nectar, lemon zest, and vanilla and stir well. Take care not to over beat mixture or it will be too airy and may collapse.

  6. Spread over chilled crust and chill for a minimum of 2 hours, preferably overnight, until firm.

  7. Remove cheesecake from tin onto a cutting board. Take a sharp knife and briefly dip into hot water, then cut cheesecake into even-sized bars.

  8. Put warm lemon curd into a piping bag and drizzle over bars.

Alternative Flavors of the Lemon Bars

The lemon with the cheese is a classic combination, but that does not mean you cannot experiment with other combos. Replace the lemon with lime and decorate with grated coconut for a genuinely tropical taste. 

Drizzle the bars with melted chocolate or, for a more unusual combination, leave out the lemon and try a drizzle of caramel sauce and a few flakes of sea salt.