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 fight 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
You'll only need three simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Ricotta cheese: You should definitely use whole-milk cheese in this recipe. Reduced-fat ricotta isn't very good in terms of flavor and texture.
- 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.
- Vanilla extract: Try to use the real thing - pure vanilla extract - and not the artificially flavored stuff.
Variations
The best way to vary this recipe is by using different flavor extracts. 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! 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.
Expert Tip
I highly recommend making this dessert ahead of time. Spending a few hours in the fridge will allow the flavors to meld, and the texture will also improve and become creamier. Give it another stir before serving.
Recipe FAQs
Yes. You can mix it by hand using a hand whisk, and it will be delicious, but it won’t be as smooth. 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 do 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 that the creamy dessert is nice and smooth. If you use a granulated (not powdered) sweetener, the granules will affect the texture.
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 fresh berries, blueberry compote, chocolate whipped cream, or a drizzle of melted dark chocolate and chopped nuts.
Storing Leftovers
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.
More Ricotta Recipes
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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 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 in this recipe.
- 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.
Tracy says
This is really yummy and easy to make.
Vered DeLeeuw says
Glad you liked it, Tracy!
Katie Summerfield says
So simple and so yummy!! It was only me eating so I cut the recipe in half, used sweetened condensed milk, and strawberries! Bombdigady! - Green Witch
Vered DeLeeuw says
I'm so glad you liked this dessert, Katie! Thanks for sharing your delicious tweaks.
Drusilla Cagnoni says
In Northern Italy, we make Strawberry Ricotta Parfait using the exact same recipe. We trade the vanilla extract for almond. Alternate ricotta with fresh strawberries sliced and sweetened in small, dessert cups. Top with toasted, blanched almonds and we have the ultimate summer, Italian dessert.
Vered DeLeeuw says
Sounds amazing, Drusilla!
Reesy says
Thank you!! This is the perfect recipe for my family. I tend to make desserts with minimal ingredients and I can't wait to make this!!
Vered DeLeeuw says
You're very welcome! I hope you enjoy it.
Barbara says
what would be good to serve with this?
Vered DeLeeuw says
Hi Barbara,
This creamy dessert is excellent on its own! I like to serve it in pretty dessert glasses. It's also wonderful when topped with fresh berries, blueberry compote, chocolate whipped cream, or a drizzle of melted dark chocolate and some chopped nuts.
Megan O says
I'm gonna make this tonight. Do you think it could be frozen (would it become like ice cream?? Drool)
Vered DeLeeuw says
Hi Megan, to freeze this dessert, follow the freezing instructions in this frozen yogurt recipe. Stirring the mixture helps prevent large ice crystals from forming.
Ginny says
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.
Vered DeLeeuw says
I love lemon extract in this dessert!
Anthony Fasolo says
Oh! my stars! I've been making something similar to this ricotta dessert for years, but only because I love cannolis so much, but don't always have them around, lol. If you've been hankering for a cannoli, this may help curb that craving.
What I do is add a bit of cinnamon, and either a tablespoon of maraschino cherry juice, or just some chopped up maraschino cherries instead. If you use the cherries, be sure to dry them with a towel to get as much of the extra moisture out of them beforehand, else they will thin out your ricotta. I also include the vanilla and even shaved chocolate or mini-chips too!
This also makes a fantastic cake cream between the layers. If you find that your ricotta is a little too moist and thin, here's what you do.
Before using it to make the cream, take it and place it in a cheese cloth, or a clean white flour cloth napkin. Twist it so it forms a ball of sorts, and set it in a strainer. Place the strainer in or above a bowl and put it in the refrigerator for a few hours or even overnight. You should see some of the extra whey in the bowl the longer you let it drain. You can use that whey (there won't be too much), in your cake recipe, or just about anything if you choose. But unless your ricotta is horribly wet, you may just have enough to chug quickly before you begin making your cream, lol. Yes, I'm one of those people. . .
I drink the tuna water after draining the can, the liquid from canned beans, and even the juice left behind from canned beets! Yep. . . my mom sets it aside in the cooler if I am coming to dinner and any of that is in the mix at all. 🙂
The only thing I never thought to do was to run this through the food processor. But seeing how lovely and creamy it looks in your photos, I am not going to hesitate to do it. As a matter of fact, I have four 15oz containers of ricotta in my cooler at this very moment, so I know what I'm going to try tonight! I better pull the processor out from behind the instant pot lol!
Vered DeLeeuw says
Maraschino cherries sound like a wonderful addition, Anthony! Thanks for the tip on how to make the ricotta thicker.
Kristen says
This was so easy and yummy! I used almond extract and topped with sliced almonds and a few chocolate chips. Great way to use up extra ricotta from (skinny) lasagna soup. Thanks!
Vered DeLeeuw says
Almond extract with almonds and chocolate chips - that's brilliant, Kristen!
Jerry says
I've made this recipe for the third time. this time I added Limoncello liquor. Everyone loved it.
Vered DeLeeuw says
Sounds amazing, Jerry!