This easy ricotta dessert is made with just three ingredients. You can quickly whip it by hand or use the food processor. Depending on the sweetener you use, it can be low-carb, too, and it keeps well in the fridge for several days.
I have a pretty wild sweet tooth. Apart from trying to tame it, I've developed an arsenal of recipes to calm it down without causing too much damage. 🙂 This ricotta dessert is one of these recipes. It's deliciously creamy and nicely flavored with vanilla and honey. It's like eating the filling of a no-bake cheesecake! Wonderful by itself, even better topped with fresh berries.
Ingredients and Variations
See the recipe card for exact measurements. Here are my comments on the ingredients.
- Ricotta cheese: I use whole-milk ricotta cheese.
- Sweetener: You can use honey, stevia, or a powdered sugar-free sweetener. For the best texture, use a powdered sweetener and not a granulated one.
- Flavor extract: I almost always use vanilla, but if you like coconut, you can use coconut extract instead. Lemon extract is another tasty option, and you can also mix a pinch of finely grated lemon zest into the dessert.
Instructions
Making this creamy ricotta dessert is so easy! The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Simply process the three ingredients in your food processor for about two minutes, then chill the mixture for an hour before serving. The food processor will give you the creamiest results, but you can also mix this dessert by hand. Add the ingredients to a bowl:
Use a small hand whisk and whisk the ingredients vigorously until light and fluffy. The result is so tasty and creamy! It's difficult to believe that so little work is required to produce such lovely results.
Delicious! I made mine with lemon extract. It gave a delicious treat without ruining my diet! You can add so many variations to this! Definitely a keeper.
Ginny
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Delicious! I made mine with lemon extract. It gave a delicious treat without ruining my diet! You can add so many variations to this! Definitely a keeper.Recipe Tip
I highly recommend making this dessert ahead of time. Spending a few hours in the fridge (or better yet, overnight) will allow the flavors to meld, and the texture will also improve and become creamier. Give it another stir before serving.
Recipe FAQs
Both options work. You can mix it by hand using a hand whisk, and it will be delicious, but it won’t be as smooth as when using a food processor. The ricotta will remain a bit grainy.
I don't recommend that. I experimented with using low-fat ricotta, and it wasn't as good. It was too grainy and not creamy enough. So please stick with whole milk ricotta.
Yes. Simply use a sugar-free sweetener. It's best to use stevia or a powdered sweetener. Its fine texture will ensure the creamy dessert is nice and smooth. If you use a granulated (not powdered) sweetener, the granules will affect the texture.
You can keep this dessert in an airtight container in the fridge for up to four days. Give it a good stir before serving it. This is one of those recipes where the leftovers taste great - even better than the freshly prepared recipe. I don't recommend freezing this dessert. If you feel like a frozen treat, try this homemade frozen yogurt.
Serving Suggestions
This creamy dessert is excellent on its own. I like to serve it in pretty dessert glasses. It's also wonderful when topped with any of the following (some are low-carb, some are not):
- Fresh berries
- Chopped nuts
- Blueberry compote
- Chocolate whipped cream
- Keto whipped cream
- Strawberry compote
- Fried bananas
- Stewed prunes
Recipe Card
Creamy Ricotta Dessert
Video
Ingredients
- 1 cup whole milk ricotta cheese - half of a 15-ounce container
- 2 tablespoons honey - or a sugar-free sweetener - see notes below
- ½ teaspoon pure vanilla extract
Instructions
- Place the ricotta, honey, and vanilla in the food processor bowl. Alternatively, place them in a mixing bowl.
- Process (or mix by hand) until very smooth, about 2 minutes.
- Refrigerate for one hour before serving. Serve in small, ⅓ cup dessert bowls or ramekins.
Notes
- You can use stevia or a sugar-free powdered sweetener instead of honey. A granulated sweetener will be too grainy. The low-carb version has 108 calories and 2 grams of carbs per serving.
- You can whisk the dessert by hand, but keep in mind that it won’t be as smooth as when using a food processor. The ricotta will remain a bit grainy.
- Coconut extract or lemon extract are delicious alternatives to vanilla extract.
- I highly recommend making this dessert ahead of time. Spending a few hours in the fridge (and better yet, overnight) will allow the flavors to meld, and the texture will also improve and become creamier. Give it another stir before serving.
- Please use whole-milk ricotta.
- You can keep this dessert in an airtight container in the fridge for up to four days. Give it a good stir before serving. I don't recommend freezing it.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Kelly Parker says
can you use a blender instead of the food processor?
Vered DeLeeuw says
Hi Kelly,
Yes! You can.