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Can’t figure out what to do with ricotta cheese? These sweet and luscious ricotta desserts are the answer. Check out this crowd-pleasing list of recipes perfect to turn this fresh Italian cheese into a wonderful treat.
They’re all guaranteed to be hits.
I can’t get enough of fresh ricotta. I’ve published several recipes that use this terrific Italian soft cheese, from this popular lemon ricotta pasta to this collection of wonderful ricotta recipes.
I LOVE this convenient, versatile, creamy cheese for good reason!
First things first. Ricotta, made from milk and whey, has about half the calories and fat of mascarpone and cream cheese and is a much lighter alternative to cook and bake with.
And while lasagnas and pastas may be the first recipes you think of, ricotta can go into all kinds of desserts – from delightful cakes to cookies, and even ice cream!
Secondly, adding ricotta to desserts brings creaminess and moisture without weighing you down and gives you a lovely balance of sweet and tangy.
Finally, its fresh flavor pairs wonderfully with berries, citrus, fresh fruit, chocolate as well as elevating cheesecakes and cakes.
I’ve rounded up my favourite desserts with ricotta cheese that will win over the hearts of anyone who tries them. Wonderful ends to any meal!
Lemon ricotta cake
This is absolutely one of our favorite cakes. It's a typical Italian crumb cake filled with a delightfyl lemon ricotta filling that tastes amazing. This is is my go-to cake recipe for any special occasion and I’ve lost count of the number of times I baked it. It's always a great hit!
Raspberry Ricotta Cake
Moist and bursting with fresh juicy raspberries, this delicious raspberry ricotta makes a real treat. Plus, it’s easy to make in one bowl and turns perfectly every single time. I love it becasue it's perfect for all occasions, easy to transport to potlucks, parties, and any picnics. Everyone loves it!
Eggnog Ricotta Pancakes
Fluffy, scrumptious, and made with a creamy eggnog and ricotta, these easy ricotta pancakes.are rich and flavorful with a hint of spice! Top them with butter, maple syrup, and whipped cream for a cozy family breakfast!
Strawberry Ricotta cake
This is the perfect and moist fruity cake, packed with juicy strawberries, vanilla and lemon hints. No food coloring, no flavorings, but only fresh ingredients and cheerful strawberries for this simple yet super delicious cake. It's also a breeze to whip up (no beating is required!) and sure to impress.
Lemon Ricotta Cookies Recipe
Ricotta cheese, lemons, and almond extract and a sweet lemon glaze make these cookies fresh, light, and irresistible. Make a big batch becasue they are easy to store and they disappear fast!
Baked Ricotta Cheesecake
Creamy, fluffy, and delicious on it’s own or topped with blueberry sauce and berries, this baked ricotta cheesecake is made with a mix of ricotta and cream cheese. It's also easy to make ahead and perfect for a crowd.
No-Churn Ricotta Ice Cream.
The flavor, the light but rich texture, this no-churn ricotta ice cream tastes wonderful and different from your straight up vanilla.
Serve this with a honey drizzle on top and some toasted, sliced almonds, or pistachios. Sweet, crunchy, cold, creamy
Cake with Ricotta
This 1-bowl ricotta cake is moist, with a melt-in-your-mouth texture and a chocolatey taste in every bite. It's simple and easy to make and turns perfect every single time, and it’s so good that you’ll be making it again and again!
Ricotta Cheesecake with Brandied Cherries
Dense, creamy, and decadent, this ricotta cheesecake is baked with homemade ricotta and topped with sweet jarred cherries amped them up with a bit of sugar sugar and brandy. It looks absolutely moreish!
Homemade Cannoli Recipe
Dreaming about an authentic Italian dessert made with ricotta, this cannoli recipe is for you! The crispy shell, the creamy sweetened ricotta cheese make these cannoli to die for and perfect to make you feel like you’re right in Italy.
Blueberry Ricotta Cake Recipe
This soft ricotta cake is topped with juicy blueberries and looks and tastes wonderful if you served slightly warm and dripping with lemon glaze. And it looks amazing too.
Meyer Lemon Ricotta Pancakes
These Meyer Lemon Ricotta Pancakes are super fluffy and the “lemon” flavor is very mild and quite floral. Garnish with homemade candied Meyer lemons and warm maple syrup to make a wonderful treat for your Sunday morning!
If you loved these ricotta desserts…
If you’ve enjoyed this collection of ricotta dessert recipes, what about more indulgent yet easy treats that feature fresh fruit or veggies. Check out these delicious and easy recipes!
- Apple cake
- Easy carrot cake
- Strawberry bread
- Orange cake
- Lemon blueberry muffins
- Blueberry cream cheese muffins
If you make one of these incredible ricotta desserts, please let me know! Leave a comment, rate it or tag a photo #theclevermeal on Instagram. I would love to hear from you!
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10+ Delicious Ricotta Desserts
- 2 large eggs, at room temperature
- ½ cup (100 grams) sugar (I used unrefined cane sugar)
- ½ scant cup (about 80 grams) vegetable oil
- 1 tsp vanilla extract
- 1 lemon zest (optional)
- 1 cup + 1 Tbsp (250 grams) ricotta, possibly at room temperature
- 1 ½ cup (190 grams) all-purpose flour
- 1 ½ tsp baking powder
- pinch of fine salt
- 1 ½ cup (180-200 grams) raspberries (fresh or frozen)
- powdered sugar to dust (optional)
- Preheat the oven to 350°F/180°C and place the rack in the middle position.
- Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
- Place flour, baking powder and a pinch of salt in a bowl and whisk well to distribuite the baking powder evenly.
- In second bowl, whisk eggs and sugar until well combined.
- Stir in the vegetable oil, then add ricotta, vanilla extract, lemon zest and mix well until smooth.
- Add the flour mix and stir until combined, but do not overmix (a few lumps are ok).
- Gently fold the raspberries by passing a spatula down through the mixture, across the bottom, and up over the top.
- Scrape the batter into the prepared pan and smooth the top. Bake for 30 minutes at 350°F/180°C, the reduce the temperature to 340°F/170°C for a further 15-20 minutes. Each oven is different, check the doneness after 45 minutes, the cake is ready when a skewer inserted into the center of the cake comes out clean.
- When the cake is done, remove it from the oven and place on a wire rack to cool. Serve dusted with some powdered sugar if you wish.
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