Just when you thought ricotta was only for lasagna, prepare to have your dessert world rocked! We’ve gathered 20 incredibly decadent ricotta desserts that transform this humble cheese into creamy cheesecakes, fluffy pancakes, and irresistible pastries. Whether you’re craving something light and fruity or rich and chocolatey, these recipes promise to satisfy every sweet tooth. Get ready to discover your new favorite treat—you won’t believe what ricotta can do!
Lemon Ricotta Cheesecake with Blueberry Compote
Diving into my recipe box always brings back memories of summer visits to my grandmother’s house, where the scent of lemon and fresh berries filled her kitchen. This lemon ricotta cheesecake became my go-to dessert after perfecting it during last year’s berry season, and I love how the creamy texture pairs with the bright fruit compote. It’s the kind of dessert that feels fancy but comes together with minimal fuss—perfect for when you want something impressive without spending all day in the kitchen.
Ingredients
Graham crackers – 1 ½ cups crushed
Unsalted butter – 5 tbsp melted
Granulated sugar – ¾ cup
Ricotta cheese – 2 cups
Cream cheese – 8 oz
Eggs – 3 large
Lemon juice – ¼ cup
Lemon zest – 1 tbsp
Vanilla extract – 1 tsp
Blueberries – 2 cups
Water – ¼ cup
Instructions
1. Preheat your oven to 325°F.
2. Combine 1 ½ cups crushed graham crackers with 5 tbsp melted unsalted butter in a medium bowl.
3. Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 325°F until lightly golden.
5. Beat 2 cups ricotta cheese and 8 oz cream cheese with an electric mixer on medium speed for 2 minutes until smooth.
6. Add ¾ cup granulated sugar and mix for 1 minute until fully incorporated.
7. Mix in 3 large eggs one at a time, waiting until each egg is fully combined before adding the next.
8. Stir in ¼ cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla extract until just combined.
9. Pour the filling over the baked crust and smooth the top with a spatula.
10. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly.
11. Turn off the oven and let the cheesecake cool inside with the door cracked open for 1 hour to prevent cracking.
12. Combine 2 cups blueberries and ¼ cup water in a saucepan over medium heat.
13. Cook the blueberries for 8-10 minutes until they burst and the liquid thickens, stirring occasionally.
14. Cool the compote completely before serving.
15. Chill the cheesecake in the refrigerator for at least 4 hours before slicing.
Zesty lemon brightens every bite of this cheesecake, while the ricotta keeps it incredibly light—almost cloud-like in texture. I love how the sweet-tart blueberry compote seeps into each creamy slice, creating beautiful purple swirls when served. For a special touch, try layering thin lemon slices between the crust and filling before baking; they caramelize beautifully and add an extra burst of citrus flavor.
Ricotta Chocolate Chip Cannoli
Aren’t some of the best recipes born from happy accidents? Just last week, I found myself with leftover ricotta from lasagna night and a serious chocolate craving—thus, these ridiculously simple ricotta chocolate chip cannoli were born. They’re my new favorite shortcut dessert that feels fancy but comes together in minutes.
Ingredients
Ricotta cheese – 1 cup
Powdered sugar – ¼ cup
Mini chocolate chips – ½ cup
Cannoli shells – 6
Instructions
1. Place ricotta cheese in a fine-mesh strainer over a bowl and let drain for 30 minutes to remove excess moisture.
2. Transfer drained ricotta to a medium mixing bowl.
3. Add powdered sugar to the ricotta.
4. Whisk mixture vigorously for 2 minutes until completely smooth and creamy.
5. Fold in mini chocolate chips using a spatula until evenly distributed.
6. Spoon filling into a piping bag fitted with a large round tip.
7. Pipe filling into one end of a cannoli shell until it reaches halfway.
8. Rotate shell and pipe filling into the opposite end until full.
9. Repeat steps 7-8 with remaining shells and filling.
10. Dust completed cannoli with additional powdered sugar using a fine-mesh sieve.
Just made these for the second time this week—the creamy ricotta filling against the crisp shell creates perfect texture contrast. I love serving these alongside strong espresso for dipping, though my kids prefer them with a glass of cold milk.
Honey Ricotta Tart with Pistachios
Baking this honey ricotta tart with pistachios always reminds me of lazy Sunday afternoons at my grandmother’s house, where the scent of something sweet in the oven meant comfort was just moments away. I love how this recipe transforms simple ingredients into an elegant dessert that feels both rustic and sophisticated, perfect for when you want to impress without spending hours in the kitchen. It’s become my go-to for last-minute gatherings because it comes together so quickly and always earns rave reviews.
Ingredients
Ricotta cheese – 2 cups
Honey – ½ cup
Eggs – 2
All-purpose flour – 1 cup
Unsalted butter – ½ cup
Granulated sugar – ¼ cup
Shelled pistachios – ⅓ cup
Salt – ¼ tsp
Instructions
1. Preheat your oven to 350°F and lightly grease a 9-inch tart pan with removable bottom.2. Combine 1 cup all-purpose flour, ¼ cup granulated sugar, and ¼ tsp salt in a medium bowl.3. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.4. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.5. Press the crust mixture evenly into the bottom and up the sides of the prepared tart pan.6. Bake the empty crust for 15 minutes at 350°F until lightly golden around the edges.7. While the crust bakes, whisk together 2 cups ricotta cheese, ½ cup honey, and 2 eggs in a separate bowl until smooth and well combined.8. Pour the ricotta filling into the partially baked crust and spread it evenly with a spatula.9. Sprinkle ⅓ cup shelled pistachios evenly over the top of the filling.10. Return the tart to the oven and bake for 25-30 minutes at 350°F until the filling is set and the edges are golden brown.11. Remove the tart from the oven and let it cool completely on a wire rack before slicing.Delightfully creamy with a subtle sweetness, this tart features a texture that’s both smooth from the ricotta and crunchy from the pistachios. The honey flavor really shines through when served slightly warm, and I love pairing it with a drizzle of extra honey and fresh berries for a beautiful presentation that always feels special.
Ricotta and Berry Parfait
Sitting at my kitchen counter this morning, I realized how much I crave something both refreshing and satisfying after my morning yoga. That’s when I remembered my favorite quick-fix breakfast that always makes me feel fancy without the effort – this ricotta and berry parfait that comes together in minutes.
Ingredients
Ricotta cheese – 1 cup
Mixed berries – 1½ cups
Honey – 2 tbsp
Granola – ½ cup
Instructions
1. Place 1 cup of ricotta cheese in a medium mixing bowl.2. Add 2 tablespoons of honey to the ricotta cheese.3. Whisk the ricotta and honey together vigorously for 45-60 seconds until completely smooth and well combined.4. Wash 1½ cups of mixed berries under cold running water for 30 seconds.5. Pat the washed berries completely dry with paper towels to prevent the granola from getting soggy.6. Slice any large strawberries into ¼-inch pieces if using mixed berries that include strawberries.7. Spoon 2 tablespoons of the honey-ricotta mixture into the bottom of a parfait glass or serving bowl.8. Layer ¼ cup of mixed berries evenly over the ricotta mixture.9. Sprinkle 1 tablespoon of granola over the berry layer.10. Repeat the layering process two more times, ending with a final layer of granola on top.11. Let the assembled parfait rest at room temperature for 5 minutes to allow the flavors to meld together.12. Serve immediately while the granola remains crisp.Ultimately, what I love most about this parfait is how the creamy ricotta contrasts with the juicy berries and crunchy granola. The honey adds just enough sweetness without overpowering the fresh berry flavors, making it perfect for breakfast or an afternoon snack. Sometimes I’ll even make a larger batch and layer it in mason jars for grab-and-go mornings when I’m rushing out the door.
Orange Ricotta Pound Cake
During my weekend baking experiments, I stumbled upon this orange ricotta pound cake that’s become my new go-to for brunch gatherings. There’s something magical about how the ricotta creates this incredibly moist crumb while the orange zest brightens every bite—it reminds me of those sunny California mornings visiting my grandmother’s citrus grove.
Ingredients
- All-purpose flour – 2 cups
- Granulated sugar – 1½ cups
- Unsalted butter – 1 cup
- Ricotta cheese – 1 cup
- Eggs – 3 large
- Orange zest – 2 tbsp
- Baking powder – 2 tsp
- Salt – ½ tsp
- Vanilla extract – 1 tsp
Instructions
- Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly.
- Combine 2 cups all-purpose flour, 2 tsp baking powder, and ½ tsp salt in a medium bowl.
- Beat 1 cup softened unsalted butter and 1½ cups granulated sugar together in a large bowl for exactly 3 minutes until pale and fluffy.
- Add 3 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in 1 cup ricotta cheese, 2 tbsp orange zest, and 1 tsp vanilla extract until just combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula until no flour streaks remain. Tip: Don’t overmix—this keeps the cake tender.
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 55-65 minutes until a toothpick inserted in the center comes out completely clean. Tip: Rotate the pan halfway through baking for even browning.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack. Tip: Running a knife around the edges helps release it cleanly.
- Let the cake cool completely for at least 2 hours before slicing.
You’ll notice the texture is remarkably dense yet moist, with the ricotta creating tiny pockets of creaminess throughout. That bright orange flavor shines through without being overpowering, making this cake perfect for afternoon tea or toasted with a smear of marmalade for breakfast.
Ricotta Almond Biscotti
Finally, after years of testing various biscotti recipes, I’ve perfected one that’s both tender and crunchy—these ricotta almond biscotti are my new go-to for coffee dipping. I actually started making these when my neighbor gifted me a huge container of homemade ricotta, and now I always keep extra on hand just for this recipe. They’re surprisingly simple but feel fancy enough for holiday gifting.
Ingredients
Flour – 2 cups
Sugar – ¾ cup
Baking powder – 1 tsp
Salt – ½ tsp
Ricotta cheese – 1 cup
Eggs – 2 large
Almond extract – 1 tsp
Sliced almonds – ½ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together 2 cups flour, ¾ cup sugar, 1 tsp baking powder, and ½ tsp salt in a large bowl.
3. In a separate bowl, combine 1 cup ricotta cheese, 2 eggs, and 1 tsp almond extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Fold in ½ cup sliced almonds with a spatula until evenly distributed.
6. Divide the dough in half and shape each portion into a 12-inch long log on the prepared baking sheet.
7. Bake for 25 minutes until the logs are firm and lightly golden around the edges.
8. Remove the baking sheet from the oven and let the logs cool for 10 minutes.
9. Reduce the oven temperature to 325°F while the logs cool.
10. Transfer one log to a cutting board and slice diagonally into ½-inch thick pieces using a serrated knife.
11. Arrange the slices cut-side down on the baking sheet and repeat with the second log.
12. Bake for 15 minutes, then flip each biscotti and bake for another 15 minutes until crisp and golden.
13. Transfer the biscotti to a wire rack to cool completely.
14. Store in an airtight container at room temperature for up to 2 weeks.
Once cooled, these biscotti develop that perfect snap when you bite into them, with a subtle richness from the ricotta that pairs beautifully with the almond flavor. I love dunking them in my afternoon espresso or crumbling them over vanilla ice cream for an easy dessert—they’re sturdy enough to hold up to liquid but delicate enough to melt in your mouth.
Ricotta Stuffed French Toast with Maple Syrup
Just when I thought French toast couldn’t get any better, I discovered the magic of stuffing it with creamy ricotta—it’s become my weekend breakfast obsession that feels like dessert for breakfast. My kids now demand “the fancy French toast” every Saturday morning, and honestly, I don’t mind one bit since it’s surprisingly simple to whip up.
Ingredients
- Bread – 8 slices
- Ricotta cheese – 1 cup
- Eggs – 4
- Milk – ½ cup
- Cinnamon – 1 tsp
- Vanilla extract – 1 tsp
- Butter – 2 tbsp
- Maple syrup – ¼ cup
Instructions
- Spread 2 tablespoons of ricotta cheese evenly onto one slice of bread.
- Place another slice of bread on top to create a sandwich, pressing gently to seal.
- Repeat with remaining bread and ricotta to make 4 sandwiches total.
- In a shallow bowl, whisk together 4 eggs, ½ cup milk, 1 teaspoon cinnamon, and 1 teaspoon vanilla extract until fully combined.
- Dip each sandwich into the egg mixture, letting it soak for 30 seconds per side to ensure even absorption.
- Melt 1 tablespoon of butter in a large skillet over medium heat (350°F).
- Cook 2 sandwiches at a time for 4-5 minutes per side until golden brown and crisp.
- Flip the sandwiches using a spatula and cook for another 4-5 minutes on the second side.
- Transfer cooked French toast to a plate and repeat with remaining 1 tablespoon butter and 2 sandwiches.
- Drizzle ¼ cup maple syrup over the finished French toast just before serving.
Lightly crisp on the outside with that warm, melty ricotta center, this French toast delivers the perfect balance of creamy and custardy textures. The maple syrup caramelizes slightly against the golden crust, creating little pockets of sweetness in every bite—try serving it with fresh berries for a bright contrast that cuts through the richness beautifully.
Ricotta Chocolate Swirl Brownies
Finally, after testing countless brownie recipes, I’ve landed on this decadent ricotta chocolate swirl version that’s become my go-t0 for potlucks. My kids actually cheer when they see me pulling out the mixing bowls for this one, and I love how the ricotta adds a subtle tang that balances the rich chocolate.
Ingredients
– Unsalted butter – ½ cup
– Semi-sweet chocolate chips – 1 cup
– Granulated sugar – ¾ cup
– Eggs – 2 large
– Vanilla extract – 1 tsp
– All-purpose flour – ½ cup
– Cocoa powder – ¼ cup
– Salt – ¼ tsp
– Whole milk ricotta – 1 cup
Instructions
1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Melt the butter and chocolate chips together in a microwave-safe bowl using 30-second intervals, stirring between each until completely smooth.
3. Whisk the granulated sugar into the melted chocolate mixture until fully incorporated.
4. Beat in the eggs one at a time, mixing thoroughly after each addition.
5. Stir in the vanilla extract until combined.
6. Sift the flour, cocoa powder, and salt directly into the wet ingredients to prevent lumps.
7. Gently fold the dry ingredients into the wet until just combined, being careful not to overmix.
8. Spread about two-thirds of the brownie batter evenly into the prepared pan.
9. Dollop the ricotta cheese by spoonfuls across the surface of the brownie batter.
10. Drop remaining brownie batter between the ricotta dollops.
11. Use a knife to gently swirl through the layers, creating a marbled pattern without overmixing.
12. Bake for 25-30 minutes until the edges are set but the center still appears slightly moist.
13. Cool completely in the pan on a wire rack before slicing.
Gooey, fudgy centers meet creamy ricotta pockets in every bite of these brownies. The subtle tang from the cheese cuts through the chocolate intensity beautifully. I love serving them slightly warmed with a dusting of powdered sugar for an extra special treat.
Ricotta and Fig Crostata
Finally, after years of trying to perfect my rustic dessert game, I’ve landed on this ricotta and fig crostata that’s become my go-to for casual dinner parties. There’s something magical about how the sweet figs caramelize against the creamy ricotta filling—it always reminds me of those late summer afternoons at my grandmother’s farm when we’d pick figs straight from the tree.
Ingredients
All-purpose flour – 1 ½ cups
Salt – ½ tsp
Unsalted butter – ½ cup
Ice water – 3 tbsp
Ricotta cheese – 1 cup
Fresh figs – 8
Granulated sugar – ¼ cup
Egg – 1
Instructions
1. Combine 1 ½ cups all-purpose flour and ½ tsp salt in a large mixing bowl.
2. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.
3. Use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
4. Drizzle 3 tbsp ice water over the mixture while tossing with a fork until the dough just comes together.
5. Turn the dough out onto a lightly floured surface and gently knead it 2-3 times until it forms a cohesive ball.
6. Flatten the dough into a disk, wrap tightly in plastic wrap, and refrigerate for exactly 30 minutes.
7. While the dough chills, slice 8 fresh figs into ¼-inch thick rounds.
8. In a separate bowl, mix 1 cup ricotta cheese with ¼ cup granulated sugar until well combined.
9. Preheat your oven to 375°F and line a baking sheet with parchment paper.
10. Remove the chilled dough from the refrigerator and roll it out on a floured surface to a 12-inch circle.
11. Transfer the dough circle to the prepared baking sheet.
12. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border around the edges.
13. Arrange the sliced figs in a single layer over the ricotta mixture.
14. Fold the edges of the dough over the filling, pleating as you go to create a rustic look.
15. Beat 1 egg with 1 tbsp water to create an egg wash.
16. Brush the egg wash over the exposed crust edges.
17. Bake at 375°F for 35-40 minutes until the crust is golden brown and the filling is bubbly.
18. Remove from the oven and let cool on the baking sheet for 15 minutes before slicing.
What makes this crostata truly special is how the creamy ricotta base contrasts with the jammy, caramelized figs that almost melt into the flaky, buttery crust. I love serving it slightly warm with a dollop of mascarpone or a drizzle of honey, though it’s equally delicious at room temperature when the flavors have had time to meld together perfectly.
Lemon Ricotta Pancakes with Raspberry Sauce
Perfectly fluffy and bursting with bright citrus flavor, these lemon ricotta pancakes have become my absolute weekend obsession. I first discovered this recipe during a cozy brunch at my aunt’s house last spring, and now I make them whenever I need a little sunshine on my plate. There’s something magical about how the creamy ricotta creates the most tender texture while the lemon zest wakes up your taste buds.
Ingredients
- Flour – 1 cup
- Baking powder – 2 tsp
- Salt – ½ tsp
- Ricotta cheese – 1 cup
- Eggs – 2
- Milk – ¾ cup
- Lemon zest – 2 tsp
- Sugar – 2 tbsp
- Vanilla extract – 1 tsp
- Butter – 2 tbsp
- Frozen raspberries – 2 cups
- Maple syrup – ¼ cup
Instructions
- Whisk together 1 cup flour, 2 tsp baking powder, and ½ tsp salt in a large bowl.
- In a separate bowl, combine 1 cup ricotta cheese, 2 eggs, ¾ cup milk, 2 tsp lemon zest, 2 tbsp sugar, and 1 tsp vanilla extract until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined—don’t overmix or your pancakes will be tough.
- Melt 1 tbsp butter on a griddle or large non-stick skillet over medium heat (350°F).
- Pour ¼ cup batter for each pancake, cooking until bubbles form on the surface and edges look set, about 3 minutes.
- Flip pancakes carefully and cook until golden brown on the second side, about 2 more minutes.
- Repeat with remaining batter, adding more butter as needed to prevent sticking.
- While pancakes cook, combine 2 cups frozen raspberries and ¼ cup maple syrup in a small saucepan.
- Simmer the raspberry sauce over medium-low heat for 8-10 minutes, stirring occasionally until berries break down and sauce thickens slightly.
- Strain the sauce through a fine-mesh sieve if you prefer a smooth consistency, pressing with a spatula to extract all the liquid.
Amazingly light yet satisfyingly rich, these pancakes have the most delightful tender crumb thanks to the ricotta. The bright lemon flavor cuts through the richness beautifully, while the raspberry sauce adds just the right amount of tart sweetness. I love serving these stacked high with extra sauce drizzled over the top and a dusting of powdered sugar for that perfect brunch-worthy presentation.
Ricotta Zeppole with Powdered Sugar
Whenever I think of perfect little treats, my mind always goes back to the ricotta zeppole my Italian grandmother would make on Sunday afternoons. I remember standing on a stool at her counter, watching her drop spoonfuls of that magical batter into sizzling oil, the kitchen filling with that unmistakable sweet, fried-dough aroma that still makes my mouth water decades later. These pillowy ricotta zeppole are my ultimate comfort food—simple enough for a beginner but impressive enough for any gathering.
Ingredients
– Ricotta cheese – 1 cup
– Flour – 1 cup
– Eggs – 2
– Baking powder – 1 tsp
– Sugar – ¼ cup
– Vanilla extract – 1 tsp
– Vegetable oil – 2 cups
– Powdered sugar – ½ cup
Instructions
1. Combine 1 cup ricotta cheese, 2 eggs, ¼ cup sugar, and 1 tsp vanilla extract in a large bowl.
2. Whisk the mixture vigorously for 1 minute until completely smooth and slightly frothy.
3. Add 1 cup flour and 1 tsp baking powder to the wet ingredients.
4. Fold gently with a spatula until just combined—do not overmix or the zeppole will become tough.
5. Heat 2 cups vegetable oil in a heavy-bottomed pot over medium heat until it reaches 350°F on a deep-fry thermometer.
6. Test the oil temperature by dropping a tiny bit of batter in; it should sizzle and float immediately.
7. Use a small cookie scoop to drop tablespoon-sized portions of batter into the hot oil, frying 4-5 at a time to avoid crowding.
8. Fry for 2-3 minutes, flipping halfway through, until golden brown on all sides.
9. Remove zeppole with a slotted spoon and drain on a paper towel-lined plate for 1 minute to absorb excess oil.
10. Dust warm zeppole generously with ½ cup powdered sugar using a fine-mesh sieve for even coverage.
Keeping these zeppole warm is key—they develop an irresistible crackly sugar crust while staying cloud-soft inside. The ricotta gives them a subtle tang that balances the sweetness beautifully, and I love serving them stacked high on a wooden board with espresso for dipping.
Ricotta and Cherry Clafoutis
Gosh, I stumbled upon this Ricotta and Cherry Clafoutis recipe during a frantic farmers market trip last summer when cherries were overflowing every stall—it’s become my go-to for using up that seasonal bounty. Honestly, it’s the kind of effortless dessert that feels fancy but comes together in minutes, perfect for those “I need something sweet now” moments. I love how the ricotta keeps it light, almost like a custardy pancake, without the fuss of traditional pastries.
Ingredients
– Cherries – 1 ½ cups
– Ricotta – 1 cup
– Eggs – 3
– Sugar – ½ cup
– Flour – ⅓ cup
– Milk – ¾ cup
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
– Butter – 1 tbsp
Instructions
1. Preheat your oven to 375°F and grease a 9-inch pie dish with the butter, making sure to coat the sides evenly to prevent sticking.
2. Pit the cherries and spread them in a single layer across the bottom of the prepared dish for even baking.
3. In a medium bowl, whisk the eggs and sugar together for about 2 minutes until pale and slightly thickened to incorporate air for a fluffier texture.
4. Add the ricotta, milk, and vanilla extract to the egg mixture, whisking until smooth and fully combined with no lumps.
5. Sift the flour and salt directly into the wet ingredients, then whisk gently just until no dry streaks remain—overmixing can make the clafoutis tough.
6. Pour the batter evenly over the cherries in the dish, tapping it lightly on the counter to release any air bubbles.
7. Bake at 375°F for 35–40 minutes, until the edges are golden brown and the center jiggles only slightly when shaken.
8. Remove from the oven and let it cool on a wire rack for at least 15 minutes to set properly before slicing.
Really, the magic here is in the texture—creamy from the ricotta yet firm enough to hold a slice, with bursts of tart cherries cutting through the sweetness. Serve it warm with a dusting of powdered sugar or a scoop of vanilla ice cream for that cozy, rustic vibe that’ll have everyone asking for seconds.
Ricotta Panna Cotta with Honey Drizzle
My kitchen experiments don’t always turn out perfectly, but this ricotta panna cotta was one of those happy accidents that’s become my go-to dessert when I want something elegant but effortless. Made it last weekend when friends dropped by unexpectedly, and it saved the day with its creamy simplicity and that beautiful honey drizzle that makes everything feel special.
Ingredients
Ricotta cheese – 1 cup
Heavy cream – 1 cup
Granulated sugar – ¼ cup
Unflavored gelatin – 1 packet (2¼ tsp)
Cold water – 3 tbsp
Vanilla extract – 1 tsp
Honey – 2 tbsp
Instructions
1. Sprinkle gelatin over cold water in a small bowl and let it bloom for 5 minutes until it looks like wet sand.
2. Combine ricotta, heavy cream, and sugar in a blender and blend on high speed for 2 minutes until completely smooth.
3. Microwave the bloomed gelatin for 15 seconds until it becomes liquid, then immediately stir it into the ricotta mixture.
4. Add vanilla extract and blend for another 30 seconds to ensure everything is fully incorporated.
5. Pour the mixture through a fine-mesh strainer into a pouring jug to remove any remaining graininess.
6. Divide the strained mixture evenly among 4 ramekins or serving glasses.
7. Cover each ramekin with plastic wrap, making sure the wrap touches the surface to prevent skin from forming.
8. Refrigerate for at least 4 hours, or until the panna cotta is firmly set and doesn’t jiggle when gently shaken.
9. Drizzle ½ tablespoon of honey over each serving just before serving.
The texture is wonderfully creamy yet light, with the ricotta adding a subtle tang that balances the sweetness of the honey drizzle perfectly. I love serving these in clear glasses to show off the beautiful layers, and sometimes I’ll add fresh berries or toasted nuts for extra texture.
Ricotta and Dark Chocolate Mousse
Browsing through my grandmother’s old recipe box last weekend, I stumbled upon this gem that combines creamy ricotta with rich dark chocolate – a dessert that’s become my new go-to for impromptu dinner parties. There’s something magical about how these two ingredients transform into such an elegant mousse with minimal effort, and I love that I can whip it up while chatting with guests in the kitchen.
Ingredients
Ricotta cheese – 1 cup
Dark chocolate chips – ½ cup
Heavy cream – ¾ cup
Powdered sugar – ¼ cup
Vanilla extract – 1 tsp
Instructions
1. Place ½ cup dark chocolate chips in a microwave-safe bowl and microwave on high for 30 seconds.
2. Stir the chocolate chips and microwave for another 15 seconds until completely melted and smooth. Tip: Stop microwaving when just a few lumps remain – the residual heat will finish melting them without burning the chocolate.
3. In a separate large bowl, combine 1 cup ricotta cheese, ¼ cup powdered sugar, and 1 teaspoon vanilla extract.
4. Using an electric mixer on medium speed, beat the ricotta mixture for 2 minutes until smooth and creamy.
5. Pour the melted chocolate into the ricotta mixture and beat on low speed for 1 minute until fully incorporated.
6. In another chilled bowl, pour ¾ cup heavy cream and beat on high speed for 3-4 minutes until stiff peaks form. Tip: Chill your bowl and beaters in the freezer for 15 minutes beforehand for faster whipping and better volume.
7. Gently fold the whipped cream into the chocolate-ricotta mixture using a spatula, making figure-eight motions until no white streaks remain.
8. Divide the mousse evenly among 4 serving glasses or ramekins.
9. Cover each container with plastic wrap and refrigerate for at least 4 hours, or overnight for best results. Tip: The mousse develops better flavor and texture when chilled overnight – the ricotta becomes incredibly smooth while the chocolate flavor deepens.
Light and airy yet surprisingly substantial, this mousse has the perfect balance between the tangy ricotta and intense dark chocolate. I love serving it in vintage teacups with a sprinkle of cocoa powder, or layering it with crushed amaretti cookies for extra texture that makes every spoonful exciting.
Ricotta Apple Galette
My kitchen always smells like autumn when I make this rustic dessert—it’s the kind of recipe I turn to when I want something impressive but don’t feel like fussing with a perfect pie crust.
Ingredients
– All-purpose flour – 1 ¼ cups
– Salt – ¼ tsp
– Unsalted butter – ½ cup
– Ice water – 3 tbsp
– Ricotta cheese – ¾ cup
– Honey – 2 tbsp
– Apples – 2 medium
– Egg – 1
– Turbinado sugar – 1 tbsp
Instructions
1. Combine 1 ¼ cups all-purpose flour and ¼ tsp salt in a large bowl.2. Cut ½ cup cold unsalted butter into small cubes and add to the flour mixture.3. Use your fingers or a pastry cutter to work the butter into the flour until pea-sized crumbs form.4. Sprinkle 3 tbsp ice water over the mixture and stir with a fork until the dough just comes together.5. Gently knead the dough into a disk, wrap in plastic, and refrigerate for 30 minutes.6. Preheat your oven to 400°F and line a baking sheet with parchment paper.7. Roll the chilled dough into a 12-inch circle on a lightly floured surface.8. In a small bowl, mix ¾ cup ricotta cheese with 2 tbsp honey until smooth.9. Spread the ricotta mixture evenly over the dough, leaving a 2-inch border.10. Slice 2 medium apples into ¼-inch thick pieces and arrange them over the ricotta.11. Fold the edges of the dough over the filling, pleating as you go.12. Whisk 1 egg with 1 tsp water and brush it over the crust edges.13. Sprinkle 1 tbsp turbinado sugar over the crust and apples.14. Bake at 400°F for 25-30 minutes until the crust is golden brown and apples are tender.15. Let cool on the baking sheet for 10 minutes before slicing.Out of the oven, this galette has a flaky, buttery crust that shatters with each bite, while the ricotta adds a subtle creaminess that balances the sweet-tart apples. I love serving it warm with a drizzle of extra honey or a scoop of vanilla ice cream for the ultimate cozy dessert.
Ricotta Coconut Macaroons
Just when I thought I’d tried every macaroon variation out there, my friend Sarah brought these ricotta coconut wonders to our book club last month. I’ve been obsessed ever since—they’re the perfect balance of chewy and light, and that ricotta adds such a lovely moistness without being heavy. Honestly, I’ve made them three times already, and my family keeps requesting them for every gathering.
Ingredients
– Sweetened shredded coconut – 3 cups
– Ricotta cheese – 1 cup
– Granulated sugar – ½ cup
– Egg whites – 2
– Vanilla extract – 1 tsp
– Salt – ¼ tsp
Instructions
1. Preheat your oven to 325°F and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine 3 cups sweetened shredded coconut, 1 cup ricotta cheese, ½ cup granulated sugar, 2 egg whites, 1 tsp vanilla extract, and ¼ tsp salt.
3. Mix all ingredients thoroughly until a sticky, uniform dough forms. Tip: If the mixture feels too wet, let it rest for 5 minutes—the coconut will absorb excess moisture.
4. Using a 2-tablespoon cookie scoop or your hands, portion the dough into 18 equal mounds and place them 2 inches apart on the prepared baking sheet.
5. Bake at 325°F for 20–22 minutes, rotating the pan halfway through, until the edges are golden brown and the tops are lightly toasted. Tip: Watch carefully during the last few minutes—coconut can burn quickly once it starts browning.
6. Remove from the oven and let the macaroons cool on the baking sheet for 10 minutes. Tip: They’ll be very soft when hot but firm up as they cool, so don’t move them too soon.
7. Transfer the cooled macaroons to a wire rack to cool completely. Sometimes I like to drizzle these with melted dark chocolate for an extra indulgent treat—the slight tang of the ricotta pairs beautifully with the rich chocolate. They stay wonderfully moist for days thanks to the ricotta, making them perfect for make-ahead dessert platters or afternoon coffee breaks.
Ricotta and Peach Tartlets
Gosh, I stumbled upon this ricotta and peach tartlet recipe during a frantic farmers market morning when peaches were practically begging to be bought. There’s something magical about pairing creamy ricotta with juicy, ripe peaches—it feels both indulgent and refreshing, like a little edible hug. I love whipping these up when friends drop by unexpectedly; they’re impressively simple but always steal the show.
Ingredients
– Puff pastry sheets – 1 package (2 sheets)
– Ricotta cheese – 1 cup
– Peaches – 2 medium, sliced
– Honey – 2 tbsp
– Egg – 1, beaten
– Powdered sugar – for dusting
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Unfold the puff pastry sheets on a lightly floured surface and cut each into 4 equal squares.
3. Place the pastry squares on the prepared baking sheet, spacing them 1 inch apart.
4. Prick the center of each square several times with a fork to prevent puffing.
5. Brush the edges of each pastry square with the beaten egg using a pastry brush.
6. Spoon 2 tablespoons of ricotta cheese onto the center of each pastry square, spreading it lightly.
7. Arrange 3-4 peach slices over the ricotta on each tartlet.
8. Drizzle ½ tablespoon of honey evenly over the peaches on each tartlet.
9. Bake for 18-20 minutes until the pastry edges are golden brown and puffed.
10. Remove from the oven and let cool on the baking sheet for 5 minutes.
11. Dust lightly with powdered sugar just before serving.
Here’s the beauty of these tartlets: the flaky, buttery crust gives way to that velvety ricotta, while the peaches caramelize slightly, adding a sweet-tart burst. I adore serving them warm with a dollop of whipped cream or alongside a crisp white wine for a lazy afternoon treat.
Ricotta Espresso Tiramisu
Sometimes you stumble upon a flavor combination that feels both revolutionary and completely obvious at the same time. That’s exactly what happened when I first tried adding a shot of espresso directly into the ricotta mixture for a tiramisu—it was a game-changer that cut the richness perfectly and became my new go-to for dinner parties. I love how it makes a classic dessert feel fresh and exciting without being overly complicated.
Ingredients
– Ladyfinger cookies – 24
– Ricotta cheese – 2 cups
– Heavy cream – 1 cup
– Granulated sugar – ½ cup
– Espresso – 1 cup
– Unsweetened cocoa powder – 2 tbsp
Instructions
1. Brew 1 cup of strong espresso and pour it into a shallow bowl to cool completely to room temperature.
2. Combine 2 cups of ricotta cheese and ½ cup of granulated sugar in a large mixing bowl, then whisk vigorously by hand for 2 full minutes until the sugar is fully dissolved and the mixture is smooth. (Tip: Let the ricotta sit at room temperature for 15 minutes before starting—this prevents a grainy texture.)
3. In a separate, chilled bowl, pour 1 cup of heavy cream and whip it using an electric mixer on medium-high speed for 3-4 minutes until stiff peaks form.
4. Gently fold the whipped cream into the sweetened ricotta mixture using a spatula, making sure to scrape the bottom and sides of the bowl to fully incorporate.
5. Quickly dip 8 ladyfinger cookies, one at a time, into the cooled espresso for exactly 2 seconds per side, then arrange them in a single layer in an 8×8 inch baking dish. (Tip: Don’t oversoak the cookies—they should be moist but not falling apart.)
6. Spread one-third of the ricotta-cream mixture evenly over the layer of espresso-dipped ladyfingers.
7. Repeat the dipping and layering process two more times, creating three complete layers of cookies and cream mixture.
8. Sift 2 tablespoons of unsweetened cocoa powder evenly over the top layer using a fine-mesh sieve for a dusting without clumps. (Tip: For a cleaner finish, place a stencil on top before dusting to create a decorative pattern.)
9. Cover the dish tightly with plastic wrap and refrigerate for at least 8 hours, or ideally overnight, to allow the flavors to meld and the texture to set.
Finally, the magic happens in the fridge—the espresso soaks into the cookies, making them wonderfully soft, while the ricotta and cream create a cloud-like, not-too-sweet filling. I love serving this in clear glasses to show off the beautiful layers, and the bold coffee flavor paired with the light, creamy texture always feels like a sophisticated treat.
Ricotta Pumpkin Spice Muffins
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There’s something magical about the way pumpkin spice fills my kitchen on crisp autumn mornings, especially when paired with creamy ricotta for extra moisture. I first discovered this combination when I had leftover ricotta from a lasagna night and decided to experiment with my favorite muffin recipe. Now these tender, spiced muffins have become my go-to fall breakfast that makes the whole house smell like a cozy café.
Ingredients
All-purpose flour – 1 ½ cups
Baking powder – 2 tsp
Salt – ½ tsp
Pumpkin pie spice – 2 tsp
Whole milk ricotta – 1 cup
Granulated sugar – ¾ cup
Large eggs – 2
Pumpkin puree – 1 cup
Vegetable oil – ¼ cup
Vanilla extract – 1 tsp
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, ½ tsp salt, and 2 tsp pumpkin pie spice until fully combined.
3. In a separate large bowl, beat 1 cup whole milk ricotta and ¾ cup granulated sugar with an electric mixer on medium speed for 2 minutes until smooth and slightly fluffy.
4. Tip: Make sure your ricotta is well-drained to prevent soggy muffins – I often pat it dry with paper towels if it seems watery.
5. Add 2 large eggs to the ricotta mixture one at a time, beating for 30 seconds after each addition until fully incorporated.
6. Mix in 1 cup pumpkin puree, ¼ cup vegetable oil, and 1 tsp vanilla extract until the wet ingredients are completely combined.
7. Tip: Don’t overmix once you add the dry ingredients – a few streaks of flour are fine and will prevent tough muffins.
8. Gradually add the dry flour mixture to the wet ingredients, folding gently with a spatula until just combined, about 15-20 strokes.
9. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
10. Bake at 375°F for 20-23 minutes until the tops spring back when lightly pressed and a toothpick inserted in the center comes out clean.
11. Tip: Rotate the muffin tin halfway through baking for even browning, especially if your oven has hot spots.
12. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
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Once cooled, these muffins reveal their perfect texture – incredibly moist and tender with a delicate crumb thanks to the ricotta. The pumpkin spice flavor shines through without being overwhelming, making them ideal for chilly mornings with a hot coffee. I love serving them warm with a pat of butter or even splitting them to make mini pumpkin spice shortcakes with whipped cream for dessert.
Ricotta and Pear Phyllo Cups
Recently, I found myself with some leftover phyllo dough and a few perfectly ripe pears—the kind of happy kitchen coincidence that leads to my favorite kind of recipe creation. These ricotta and pear phyllo cups came together on a lazy Sunday afternoon, and they’ve since become my go-to when I want something that feels fancy but is secretly simple to make. I love how the flaky phyllo contrasts with the creamy, sweet filling—it’s the kind of dessert that always impresses guests but doesn’t keep me tied to the kitchen all day.
Ingredients
Phyllo dough – 6 sheets
Butter – ¼ cup, melted
Ricotta cheese – 1 cup
Pear – 1, peeled and diced
Honey – 2 tbsp
Cinnamon – ½ tsp
Instructions
1. Preheat your oven to 375°F.
2. Lay 1 phyllo sheet on a clean, dry surface and brush it lightly with melted butter using a pastry brush.
3. Place a second phyllo sheet directly on top of the first and brush it with more melted butter.
4. Repeat this layering process until all 6 phyllo sheets are stacked and buttered.
5. Cut the stacked phyllo sheets into 12 equal squares using a sharp knife or pizza cutter.
6. Gently press each phyllo square into the cups of a standard 12-cup muffin tin, shaping them to form small cups.
7. Bake the phyllo cups in the preheated oven for 8–10 minutes, or until they are golden brown and crisp.
8. Remove the phyllo cups from the oven and let them cool completely in the muffin tin on a wire rack.
9. While the phyllo cups are cooling, combine the ricotta cheese, diced pear, honey, and cinnamon in a medium mixing bowl.
10. Stir the ricotta mixture gently with a spatula until all ingredients are evenly incorporated.
11. Spoon the ricotta and pear mixture evenly into the cooled phyllo cups, filling each cup to the top.
12. Serve the filled phyllo cups immediately. During summer, I sometimes chill them for 15 minutes first—the cool, creamy filling against the crisp shell is pure magic. Definitely try drizzling extra honey on top just before serving; it enhances the pear’s natural sweetness and makes each bite glisten. The contrast between the shatteringly crisp phyllo and the soft, subtly spiced filling is what keeps me making these again and again.
Summary
Perfectly rich and versatile, these ricotta desserts prove how this humble ingredient can create extraordinary treats. From creamy cheesecakes to light pastries, there’s something here to satisfy every sweet tooth. We’d love to hear which recipe becomes your new favorite—drop us a comment below! Don’t forget to pin your top picks to Pinterest so you can easily find them again. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
