| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1 1/2 cups chocolate graham cracker crumbs (from about 12 full graham cracker sheets)
- 2 tablespoons sugar
- 5 to 6 tablespoons unsalted butter, melted
- 1/2 cup heavy cream
- 1 1/2 teaspoons powdered gelatin
- 1/2 cup sugar
- 1 tablespoon espresso powder
- 8 ounces cream cheese, at room temperature
- 1 pound good-quality fresh ricotta
- 1 teaspoon pure vanilla extract
- One 21-ounce jar Amarena cherries in syrup
- 1/2 lemon, juiced
Instructions
- For the crust: Combine the graham crackers and sugar in a food processor and pulse to process. Drizzle in 5 tablespoons of the butter and pulse to combine. The mixture should clump together slightly when pressed in your fingers. If not, add the remaining tablespoon of butter and toss again. Press the mixture firmly and evenly into the bottom of an 8-inch springform pan. Freeze to firm the crust, about 15 minutes.
- For the filling: Pour the cream into a small bowl and sprinkle the gelatin over. Let sit to bloom the gelatin, about 5 minutes. Transfer the mixture to a small saucepan and add the sugar and espresso powder. Warm over very low heat, whisking constantly just to dissolve the gelatin; do not let the mixture simmer or boil. Remove from the heat, whisk until completely smooth and let cool, about 5 minutes.
- Beat the cream cheese on medium-high speed in a mixer fitted with the paddle attachment until light and smooth, 1 to 2 minutes. Add the ricotta and beat just until smooth, scraping down the sides of the bowl with a rubber spatula to ensure even mixing. Add the cooled cream mixture and vanilla and beat again until just smooth. Scrape the mixture into the crust and smooth the top. Cover the cheesecake and chill until set, at least 3 hours.
- For the topping: Add the cherries and syrup to a small saucepan and warm over low heat. Remove from the heat and stir in the lemon juice. Serve slices of the cheesecake topped with the warm cherry syrup.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 383 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 2 g |
| Sugar | 22 g |
| Protein | 8 g |
| Cholesterol | 81 mg |
| Sodium | 184 mg |
Reviews
Thanks Trisha, you did it again! This No-Bake Cheesecake is so good and very easy to make. Thanks again!
I couldn’t find the cherries so I chose to not opt for it. It tastes delicious! I used half fat free, and half reduced fat cream cheese, adding an extra 1oz because I couldn’t only find 15oz of ricotta! I also added a little extra espresso instant coffee.
Omg. So good. Seriously one of the best things I’ve had. Followed the base recipe, but not into fruit desserts, so did a chocolate toffee pretzel topping and homemade butterscotch ganache. Incredible.
My hubby has the sweet tooth and was not sweet at all for him but I liked it
This is very good! I am so happy because it is so easy but seems so fancy. I was skeptical because of the review saying it wasn’t sweet enough but it is perfect for me. It’s delicious just plain, without the cherry sauce too 🙂 Love it!
1 1/2 teaspoons powdered gelatin? Is this the correct amount?
Wasnt very sweet or flavorful at all, except for the cherries. Didnt taste like cheesecake at all.
So delicious and not overly sweet. Super easy to make. Tested with and without the cherry topping. Delicious both ways!
I saw this episode last week, and my husband requested I make it for our anniversary today. I didn’t have the ricotta and, due to social distancing, had to make a substitution with something I already had. I had marscarpone and used that. Had to add a little powdered sugar and a splash of cream to that to make it work. It turned out delicious, but I can’t wait to make it per the recipe.
This recipe was a total waste of time. The cheesecake did not set up and was grainy and lacked much taste. Don’t waste your time on this one!