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My Ricotta Cheese Dessert Recipe Is A Creamy, High Protein Treat In 10 Minutes
I first made this ricotta dessert recipe when I wanted something light after Italian dinners, but since then, I’ve found several more reasons to make it — some of them unexpected:
- Rich, creamy, and so pretty – The texture reminds me of a richer, creamier yogurt or mousse, and the presentation with colorful berries makes me enjoy it that much more.
- High protein treat with no added sugar – Over 20 grams of protein each! And unlike many ricotta cheese dessert recipes, this one is gluten-free with no refined sugar. I’ve even had it as a healthy breakfast.
- Red, white, and blue – With the festive colors, this has become one of my favorite 4th of July recipes! It’s great for Memorial Day and Labor Day, too.
- Fast and easy – You only need 10 minutes and a few simple ingredients to throw together this ricotta cheese dessert. Much easier than baking anything! It’s perfect for last-minute guests, sweet cravings, or when it’s too hot to turn on the oven.
If you’re looking for a red, white, and blue dessert, or just want a sweet fix fast today, grab some ricotta and make this ricotta dessert with me!
Ingredients & Substitutions
Here I explain the best ingredients for my ricotta cheese dessert recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Ricotta Cheese – The main, creamy ingredient, and a great source of protein! I prefer whole milk ricotta cheese, but 2% works, too. You can also swap in cottage cheese or farmer’s cheese.
- Heavy Cream – This helps the ricotta blend into a silky, mousse-like texture. You can use half and half or milk instead, but they aren’t as thick, so I’d start with less.
- Besti Powdered Monk Fruit Allulose Blend – The only sweetener I recommend here! It’s natural, tastes great with no aftertaste, has zero calories, and most importantly, dissolves just like powdered sugar. Most sugar alternatives will leave a gritty texture or can crystallize, and liquid sweeteners will make the ricotta dessert too runny. The only other option that I’ve found works well is plain powdered allulose, but you’ll need more, about 2/3 cup.
- Flavor Boosters – Including lemon zest and vanilla extract. Feel free to double the zest, or even add a splash of lemon juice (but not too much or the texture gets runny).
- Berries – I layered in raspberries, blueberries, and blackberries to get that red, white, and blue look… perfect for summer holidays! Any fruit you like is great.
- Optional Toppings – I like a swirl of my sugar-free whipped cream and a sprinkle of sliced almonds. You can also opt for chocolate chips, other nuts, seeds, a shake of cinnamon, sprigs of mint leaves, or a drizzle of my sugar-free honey.
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How To Make Ricotta Dessert
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the ricotta whip. Combine the ricotta, cream, lemon zest, Besti, and vanilla in a blender, and blend until smooth. If it’s too thick, add a splash of cream. If it’s too thin, you can add more ricotta. Taste and sweeten more if needed.
- Layer it up. Spoon the ricotta into bowls, layering with the berries. I used these clear mini trifle bowls, pictured here. I usually do two layers of each, then top with whipped cream and almonds if I’m feeling fancy.
My Recipe Tips
- Make sure your ricotta is cold straight from the fridge. Not only does it taste better, it has a firmer texture. I once let it sit out for a while by accident, and the result was more runny.
- A high-speed blender works best to make the ricotta smooth and airy. Weaker blenders can still work, but the result won’t be as smooth.
- The texture can vary depending on your ricotta. Sometimes I get a thicker, creamier ricotta cheese dessert, other times it’s a bit more like yogurt. So if you want it thicker…
- For a thicker texture, blend in a few tablespoons of cream cheese or mascarpone. Make sure it’s at room temperature, so it mixes in smoothly.
- Adjust the sweetness to your taste. This recipe is mildly sweet, not super sweet, so feel free to add more powdered Besti if you like it sweeter. If you go overboard and it turns out too sweet, you can cut the sweetness with a small splash of lemon juice or a pinch of salt.
- Want to lighten it up? Half and half or milk will work instead of heavy cream, but it will be less rich. I recommend starting with less if you use these, since they aren’t as thick.
- If you want to see the berry layers on the sides, it helps to place the berries tightly against the edge of your container. Otherwise the creamy ricotta mixture will run down the sides and cover them up. Your ricotta dessert will be delicious either way, I just think it’s prettier when the berries are peeking out!
- These are quite filling, so make them smaller for a lighter treat. You can choose smaller serving cups and make 8 from this recipe instead of 4.
- Chocolate flavor variation: Add several teaspoons of cocoa power to the ricotta cheese mixture, blending after each addition until it’s as chocolaty as you like. Or just use sugar free chocolate chips as topping!
Ricotta Dessert
By
Whip up my easy ricotta dessert in just 10 minutes! This ricotta cheese recipe has layers of sweet, creamy whip and fresh berries.
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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In a high-power blender, combine the ricotta cheese, heavy cream, lemon zest, powdered Besti, and vanilla. Blend for about 1 minute, until smooth and creamy.
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If the mixture has trouble blending or is too thick, add more cream, 1 tablespoon at a time, to get the consistency you like. Adjust sweetener to your taste if needed.
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In 4 parfait cups, build alternating layers of ricotta whip and berries. (I do 2 layers of each.)
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If you like, garnish with whipped cream and sliced almonds.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 1 large ricotta dessert cup
- Tips: Check out my recipe tips above to help you get the perfect texture, ways to adjust the flavor, and how to get those picture-perfect berry layers.
- Storage & meal prep: Cover the ricotta desserts with plastic wrap and keep them in the fridge for up to 3-4 days. Sometimes I meal prep them for breakfast!
- Freeze: You can freeze these, but the texture gets a little grainy. I still like them half-frozen, as they remind me of ice cream.
- Note on nutrition info: The optional almonds and whipped cream are not included. Some of you have asked where the sugar comes from — it’s from the ricotta and berries.
- Note on serving size: These are pretty big desserts. When I want smaller, lighter ones, I divide this ricotta cheese dessert recipe into 8 servings instead of 4, and use smaller cups.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Ricotta Dessert
97 Comments
Carmen Banks
0I had some Ricotta cheese that I needed to use so I decided to make this recipe. Although I wasn’t exactly sure how to calculate 1 1/2 lb to cups, I guesstimated using the Ricotta that I had which was about 24 oz. It turned out delicious!!! I also used an emulsifier instead of a blender. I didn’t want to have to scrape off the sides because I didn’t want to waste any of this deliciousness. I used strawberries, blueberries, and blackberries. OH MY–DELISH!!!! Thanks so much for putting this recipe out there for us.
Jonel
0You are awesome!!!! Luv every recipe. New to keto, trying to get my husband on board. With these recipes I think it will be easy. Can’t wait to try them. Super excited for this lifestyle change. Thank you, thank you, thank you!!! I’m excited.
Jay Bursky
0Maya, this recipe looks great. I do have a question. The nutrition indicates that there are 4 grams of sugar. Since the sugar added to the recipe is from artificial sweeteners, then I am assuming that the 4 grams of sugar are from the fruit itself. Assuming that is true, what can be done to reduce the amount of sugar? Reduce the amount of fruit? Is there anything else I am missing that can reduce the sugar?
Thanks in advance for your response.
Wholesome Yum A
0Hi Jay, a small amount of sugar comes from the ricotta, but you’re correct. Reducing the berries is the best way to reduce the sugar.
Valerie Lane
0Tastes like a cannoli! Yum!
Justin
0I doubled the lemon zest and skipped the berries and whipped cream and it made a decent lemon pudding.
Suzy
0This looks absolutely wonderful! Will be trying this soon and I’m sure it will be a family favorite all summer long!
Suzy
0Wow! This dessert was everything and more that I hoped for! Will be making it again!
Toni
0This is such a gorgeous dessert for Fourth of July!! Yummy!!
Nicolas Hortense
0Wow nice!! It is amazing how simple this is!! Loving that beautiful creamy ricotta mixture, so tasty!!
Veena Azmanov
0I love the presentation to this amazing dessert. I love it.
Alina
0I usually use Mascarpone for similar desserts, but your combination of ricotta and vanilla makes we want to try! I love that you just blended it, so easy! I need to try it with mint. Oh, so good for a lazy summer weekend!
Shiho
0Looks delicious! and so intrigued to make this. I was wondering if I could replace ricotta with mascarpone ?
Wholesome Yum
0I haven’t tried that, Shiho, but it should work!
Louanne Campbell
0I just made this. I bought the extra creamy ricotta. I don’t have one of those blenders, so I whisked it. It’s fine for me, but still a bit grainy for my hubby. Is this just a ricotta texture thing, or would the blender have eliminated it? The flavors are wonderful, though!
Wholesome Yum
0Hi Louanne, did you use powdered erythritol in the recipe? A granulated version would have made a texture like you described. Otherwise, blending is the next best way to avoid graininess.
Monica Davis
0I love that this is gluten free! Great for summer!
Taylor
0YUM!!!! What a perfect summer dessert! Sweet and refreshing!
Sara Welch
0This is the best treat for summer! So refreshing and comes together quickly too! Delish!
Julie Evink
0I always want a sweet ending to my dinner so I tied this to keep in line with my meal plans and I was blown out of the water. I can’t wait to eat it again!
Julia
0I love using ricotta to make desserts! And this one is so easy to make – perfect for the summer!
Carrie
0This is so pretty – I love desserts made with ricotta – so creamy! Will be sharing with my keto friends too!
Ivana
0This looks so perfect for an after-dinner dessert! Saving for tonight!