No-Bake Lemon Ricotta Cheesecake Bars Recipe

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Ingredients:

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 18 servings.

Crust:

• 6 tablespoons unsalted butter
• 3 tablespoons firmly packed light brown sugar
• 1 pinch salt
• 1 pinch ground nutmeg
• 1 1/3 cups finely ground graham cracker crumbs (from about 9 crackers)
• 1/2 cup finely chopped roasted, unsalted pistachios
• 1/8 teaspoon almond extract

Filling:

• 1 1/2 cups whole milk ricotta cheese, drained
• 16 ounces full-fat cream cheese, softened
• 1 cup confectioners sugar, or to taste
• 2 tablespoons freshly grated lemon zest
• 3 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 2 tablespoons finely chopped roasted, unsalted pistachios (optional)

Directions:

Step 1: Place ricotta into a fine mesh strainer set over a bowl. Allow to drain for at least 1 hour before using.

Step 2: Line an 8x8-inch square pan with parchment paper, ensuring it overhangs on all sides.

Step 3: For the crust, combine butter, brown sugar, salt, and nutmeg in a microwave-safe bowl. Microwave, stopping to stir every 30 seconds, until the mixture starts to foam, bubble, and the sugar is mostly dissolved (about 2 minutes).

Step 4: Stir in graham cracker crumbs, pistachios, and almond extract until the mixture is evenly moistened.

Step 5: Press the crust mixture very firmly and evenly into the bottom of the prepared pan. Freeze the crust for about 20 minutes or until it is chilled and set.

Step 6: For the filling, combine the drained ricotta and softened cream cheese in a large bowl. Beat with an electric mixer on medium speed until smooth and fully combined.

Step 7: Add confectioners sugar, lemon zest, lemon juice, vanilla extract, and salt. Beat on medium speed until the mixture is smooth and well-combined.

Step 8: Remove the crust from the freezer. Pour the filling over the crust and smooth it into an even layer.

Step 9: Return the pan to the freezer and chill for at least 3 hours, or until the filling is set.

Step 10: To cut the bars, remove them from the pan using the parchment overhang, and place onto a cutting board.

Step 11: Run a sharp knife under hot water for several seconds, wipe it dry, then cut the bars with the hot knife, wiping the knife off between each cut and running it under hot water again as needed.

Step 12: Sprinkle the bars with chopped pistachios before serving.

Step 13: Store the bars in the freezer, but allow them to sit at room temperature for about 30 minutes before serving to soften.

Nutrition Facts (per serving):

• Calories: 236
• Fat: 17g (22% DV)
• Saturated Fat: 9g (47% DV)
• Cholesterol: 46mg (15% DV)
• Sodium: 156mg (7% DV)
• Total Carbohydrate: 16g (6% DV)
• Dietary Fiber: 1g (2% DV)
• Total Sugars: 11g
• Protein: 5g (10% DV)
• Vitamin C: 1mg (1% DV)
• Calcium: 79mg (6% DV)
• Iron: 1mg (3% DV)
• Potassium: 108mg (2% DV)

Servings Per Recipe: 18

Note: Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

These delightful cheesecake bars offer a refreshing twist on a classic dessert, combining the creamy texture of ricotta cheese with a burst of fresh lemon flavor. Topped with a pistachio-infused graham cracker crust, they provide a perfect balance of sweetness and tanginess without the need for baking.

History of Origin

The origins of cheesecake can be traced back to ancient Greece, where it was served to athletes during the first Olympic Games. However, the modern cheesecake as we know it has evolved significantly, especially with the advent of New York-style cheesecakes made with cream cheese. The no-bake variant, like these lemon ricotta cheesecake bars, became popular in the mid-20th century when people sought quicker and simpler ways to enjoy this decadent dessert without the need for an oven. Ricotta, a cheese traditionally used in Italian desserts like cannoli, adds a unique creamy texture to these bars, giving them a fresh, rich taste.

Regional Variations

Cheesecake is enjoyed worldwide, but regional variations are abundant. In the U.S., the New York-style cheesecake is the most famous, while in Italy, ricotta cheese is often used in desserts like cassata and cannoli. The use of pistachios in the crust and as a garnish adds an element typical of Mediterranean cuisine, particularly in Sicilian desserts. This is a nod to the use of pistachios in many Italian sweet recipes, where the nuts lend both texture and a slightly salty contrast to the sweetness of the dessert.

How It Differs from Similar Dishes

What sets the No-Bake Lemon Ricotta Cheesecake Bars apart from traditional cheesecakes or other no-bake desserts is the use of ricotta cheese instead of cream cheese. Ricotta provides a lighter, more delicate texture and a slightly grainy finish that contrasts beautifully with the smooth filling. The lemon zest and juice bring a bright, citrusy flavor that elevates the richness of the cheese, making it a refreshing summer treat. Additionally, the pistachio crust adds an unexpected crunch and savory flavor, making these bars unique compared to more common graham cracker crusts found in many cheesecakes.

Where It's Usually Served

No-Bake Lemon Ricotta Cheesecake Bars are a versatile dessert perfect for many occasions. They are ideal for outdoor gatherings, summer parties, or picnics due to their no-bake nature and refreshing citrus flavor. These bars are also a popular choice for brunches or casual family dinners, offering a light yet satisfying dessert after a hearty meal. The combination of fresh lemon and creamy ricotta also makes them a delightful addition to holiday tables, especially during spring and summer celebrations like Easter or Memorial Day.

Interesting Facts

• Ricotta cheese is often used in Italian desserts due to its light, fluffy texture, making it an excellent substitute for cream cheese in lighter cheesecake recipes.
• The pistachio is often referred to as the "smiling nut" because of its unique shape and vibrant color, which pairs wonderfully with both sweet and savory dishes.
• The no-bake cheesecake trend grew significantly in the 1960s when American kitchens began to embrace more convenient cooking methods and equipment like refrigerators and mixers.
• Lemon zest, the outer peel of the lemon, contains essential oils that give off a vibrant, intense flavor, making it a prized ingredient in both savory and sweet dishes.
• The no-bake style of cheesecake is perfect for hot weather as it doesnt require the oven to heat up the kitchen, making it an ideal treat for summer months.

Conclusion

The No-Bake Lemon Ricotta Cheesecake Bars represent a perfect marriage of simplicity and sophistication. They offer a bright, creamy dessert that is easy to prepare and sure to impress. Whether youre enjoying them at a summer picnic or serving them as a sweet ending to a meal, these bars are a refreshing alternative to traditional baked cheesecakes. Their unique flavor profile, combined with a crunchy pistachio crust, makes them a delightful treat for any occasion.

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