Ricotta Cheesecake Bars with Pistachio Crust (Easy and No-Bake)

I’m entering my era of simplicity: clearing clutter, simplifying routines, and letting go of what no longer serves me. During a recent kitchen reset, I discovered several half-open bags of nuts and seeds hidden in the back of the refrigerator, including three separate bags of pistachios. (Yes, this was an organizational failure that has since been fixed.) Fortunately, it led to some inspired recipes; these ricotta cheesecake bars are a standout.

This is one of those wonderfully simple desserts that feels easy enough for a weeknight but impressive enough to serve to friends. Pistachios in the crust add unexpected nutty depth and subtle crunch, while ricotta and honey in the filling make each bite rich, creamy, and just enough indulgent. Best of all, it’s a no-bake recipe you’ll come back to all season long.

What You’ll Need to Make These Ricotta Cheesecake Bars

The ingredient list for these Ricotta Cheesecake Bars is refreshingly simple, so when possible, lean on quality. With a short list like this, each item really shines.

Pistachios. You can swap them out for walnuts or pecans, but pistachios add a subtle sweetness and buttery depth that make the crust feel special.

Graham crackers. The classic base of any good cheesecake: it provides structure and that familiar, toasty flavor.

Cream cheese. Essential, even in the unbaked version. It adds flavor and gives the filling its characteristic richness.

Whole milk ricotta. This is what sets these bars apart. The ricotta provides a delicate, almost buttery creaminess that feels lighter than traditional cheesecake, but just as satisfying.

White chocolate. My favorite trick for no-bake desserts. The melted white chocolate adds a smooth, milky sweetness while helping the filling set beautifully.

Lemon zest. Not because of its obvious lemon flavor, but because of its enhancement. A small amount brightens the richness and balances the sweetness.

Honey. A touch in the filling to give it warmth, plus an optional drizzle on top. If you have Manuka honey on hand it will give a gorgeous finish, but any good honey will do.

How to Make These Ricotta Cheesecake Bars

These cheesecake bars are wonderfully simple, but a few small details will ensure the best texture and flavor possible.

Start with room temperature ingredients. Let the ricotta and cream cheese sit at room temperature before mixing. Especially if you mix by hand, the softened dairy will incorporate more easily and give you a smoother, lighter, lump-free filling.

Give the crust an edge. Press the crust into the pan and let it cool briefly before adding the filling. Even a brief rest helps it harden, making it easier to distribute the filling evenly without disturbing the base.

Cool the white chocolate a little before mixing it. Melt the white chocolate in 15-second increments until smooth, then let sit for a few minutes to cool. Adding it when it’s too hot can affect the texture of the filling, so a brief pause here helps everything blend perfectly.

Once those small steps are taken, the rest is accomplished effortlessly.

Other no-bake desserts we love

I will always say yes to a no-bake dessert. They’re easy to make, easy to throw together, and feel perfect any night of the week. Here are a few more that we have repeated:

Unbaked lemon and cardamom slices. Bright citrus and warm cardamom combine in a delicately spiced and perfectly chilled treat.

Raspberry tiramisu. A fresh, berry-flavored version of the classic, with layers of cream and just enough sweetness.

Cookie tiramisu. All the richness of traditional tiramisu, but even easier with cookies instead of cakes.

Mango and cardamom ice cream cake. Lush mango and gently spiced whipped cream layer in a chilled dessert that looks (and tastes) like sunshine.

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