Ricotta Cream, ready in 5 minutes!

This fresh melt-in-your-mouth ricotta cream uses only 3 ingredients, it’s ready in minutes and pairs beautifully with berries or shortbread cookies.

It’s so easy, delicious, and elegant; it will blow your mind!

Ricotta cheese is a staple in Italian cuisine, and I’ve already shared quite a few ricotta recipes including this collection of wonderful ricotta desserts that features lovely muffins, cakes and more!

Today, I’m back with another super easy recipe inspired by the creamy cheese filling used for the iconic Sicilian cannoli.

But don’t let the simplicity fool you – this ricotta cream is so delicious, soft, fluffy, and perfect to please everyone!

All you need are 3 ingredients, a bowl, and an electric whisk to make a slightly sweet ricotta cream with notes of vanilla and bits of rich dark chocolate.

Spoon or pipe it into nice serving glasses or bowls and serve with beautiful fresh berries or crispy shortbread.

It’s a dessert you can whip up for dinner tonight, but it’s also an excellent make-ahead dessert for a fancy dinner (and it holds its shape!),

Want to make ricotta cream for a crowd? Double or triple the recipe and you’ll have enough for a party. Enjoy.

List of the ingredients

• Fresh Ricotta
• Powdered sugar
• Vanilla extract (optional)
• Dark chocolate

How to make fresh ricotta cream

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Place the fresh ricotta in a clean tea towel, roll up the towel, and twist to squeeze out the excess water.
• Transfer ricotta to a bowl, add sugar, vanilla extract and whip until soft and smooth. You can use a food processor or an electric whisk.

• Fold in the chocolate bits using a spatula, or spoon or pipe the ricotta cream into serving glasses and sprinkle the chocolate bits on top.
• Enjoy with fresh strawberries, blueberries, raspberries and crispy cookies on the side!

Note: use a large plain piping nozzle to pipe ricotta cream and chocolate bits.

Recipe Notes

Ricotta cream ingredients

Ricotta: For the best flavor and texture, use whole milk ricotta cheese, but remember that not all ricotta is equal – some brands are good, and others are not so good. Taste your ricotta and make sure you like it; you don’t want to use dry and tasteless ricotta cheese for this dessert.

Powdered sugar: I recommend using powdered sugar that dissolves easily (icing sugar for my UK readers). But regular sugar works fine if it’s all you have on hand.

Vanilla extract: for flavor, but I leave it optional.

Dark chocolate: Use good-quality chocolate to make this simple dessert scrumptious. You can use chocolate chips or cut a chocolate bar using a sharp knife. I prefer small bits of chocolate to chips; they look elegant and evenly distributed.

How to store Ricotta cream?

This ricotta cream can be made up to 24 hours in advance and then stored in an airtight container in the refrigerator until you are ready to serve it. You can also make single servings and keep the glasses/bowls covered with plastic wrap.

More ricotta recipes?

This fresh Italian cheese is brilliant for sweet or savory recipes, from scrumptious quick pasta dishes to moist cakes. And if you have ricotta leftovers, check out these fantastic recipes:

• Ricotta meatballs
• Ricotta crostini with peas
• Easy cake with ricotta
• Herbed whipped ricotta
• Lemon ricotta pasta
• Ricotta crostini

If you make this easy ricotta cream, or if you have a question, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!