18 Decadent Ricotta Dessert Recipes Irresistible

Got a sweet tooth and a tub of ricotta in your fridge? You’re in luck! From creamy cheesecakes to fluffy pancakes, ricotta is the secret ingredient that makes desserts irresistibly rich yet surprisingly light. Whether you’re craving something elegant for a dinner party or a cozy treat for yourself, these 18 decadent ricotta dessert recipes will have you swooning. Get ready to indulge—your spoon (and your taste buds) will thank you!

Lemon Ricotta Cheesecake with Blueberry Compote

This dreamy cheesecake is light yet rich, with a bright lemon twist and a sweet-tart blueberry topping that’ll make it the star of any brunch or dessert spread.

Ingredients:

• Crust: 1 ½ cups graham cracker crumbs, ¼ cup granulated sugar, 6 tbsp melted unsalted butter
• Filling: 2 cups ricotta cheese, 8 oz cream cheese (softened), ¾ cup granulated sugar, 3 large eggs, ¼ cup fresh lemon juice, 1 tbsp lemon zest, 1 tsp vanilla extract, ¼ tsp salt
• Compote: 2 cups fresh blueberries, ¼ cup granulated sugar, 1 tbsp lemon juice, 1 tsp cornstarch

Instructions:

1. Prep crust: Mix 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tbsp melted butter. Press into a 9-inch springform pan. Bake at 350°F for 8 minutes. Cool.
2. Make filling: Beat 2 cups ricotta, 8 oz cream cheese, and ¾ cup sugar until smooth. Add 3 eggs one at a time, then mix in ¼ cup lemon juice, 1 tbsp zest, 1 tsp vanilla, and ¼ tsp salt. Pour over crust.
3. Bake: Bake at 325°F for 50–55 minutes until set but slightly jiggly. Cool completely, then chill 4+ hours.
4. Compote: Simmer 2 cups blueberries, ¼ cup sugar, 1 tbsp lemon juice, and 1 tsp cornstarch over medium heat for 5–7 minutes until thickened. Cool before serving.

The ricotta keeps this cheesecake luxuriously creamy without being heavy, while the lemon cuts through the sweetness for the perfect balance.

Tip: For extra tang, swap half the blueberries in the compote with blackberries!

Ricotta and Honey Cannoli with Pistachios

These crispy, creamy cannoli are a dreamy dessert with just the right balance of sweet and nutty—perfect for impressing guests or treating yourself!

Ingredients

• 8 store-bought cannoli shells
• 1 cup whole-milk ricotta cheese, drained
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp ground cinnamon
• 2 tbsp honey, plus extra for drizzling
• 1/4 cup finely chopped pistachios

Instructions

1. In a medium bowl, whisk together the ricotta, powdered sugar, vanilla extract, cinnamon, and 2 tbsp honey until smooth and creamy.
2. Transfer the filling to a piping bag or a zip-top bag with a corner snipped off. Gently pipe the mixture into both ends of each cannoli shell until evenly filled.
3. Roll the exposed filling at the ends of the cannoli in the chopped pistachios, pressing lightly so they stick.
4. Drizzle the cannoli with a little extra honey and serve immediately for the crispiest shells.

The contrast of the crunchy shell, velvety ricotta, and floral honey makes these cannoli irresistible—plus, no frying required!

Tip: For extra freshness, fill the shells no more than 30 minutes before serving to prevent sogginess.

Chocolate Ricotta Mousse with Whipped Cream

This dreamy, light-as-air mousse combines rich chocolate with creamy ricotta for a dessert that feels indulgent but won’t weigh you down.

Ingredients

• 1 cup whole-milk ricotta cheese
• 1/2 cup heavy cream, cold
• 1/4 cup powdered sugar
• 1/2 cup semi-sweet chocolate chips, melted
• 1 tsp vanilla extract
• Pinch of salt

Instructions

1. In a food processor, blend ricotta until completely smooth, about 1 minute. Scrape down the sides as needed.
2. Add melted chocolate, vanilla extract, and a pinch of salt to the ricotta. Blend again until fully combined, about 30 seconds. Transfer to a bowl and refrigerate for 30 minutes.
3. Meanwhile, whip the heavy cream and powdered sugar in a chilled bowl with a hand mixer until stiff peaks form, about 3–4 minutes.
4. Gently fold half of the whipped cream into the chilled chocolate mixture until just combined, then repeat with the remaining whipped cream.
5. Divide into serving glasses and chill for at least 1 hour before serving.

The magic here? Ricotta adds a subtle tang and velvety texture that makes this mousse taste luxe without being overly heavy.

Tip: For extra flair, top with shaved chocolate or fresh berries right before serving.

Ricotta Almond Cake with Citrus Glaze

This Ricotta Almond Cake with Citrus Glaze is a dreamy, moist dessert that feels fancy but comes together with pantry staples—perfect for impressing guests or treating yourself!

• 1 ½ cups all-purpose flour
• 1 cup almond flour
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup whole-milk ricotta
• 1 tsp vanilla extract
• Zest of 1 lemon
• Zest of 1 orange
• 1 cup powdered sugar
• 2 tbsp fresh orange juice
• 1 tbsp fresh lemon juice

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups all-purpose flour, 1 cup almond flour, 1 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. In a separate bowl, beat ¾ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 cup ricotta, 1 tsp vanilla, and the zest of 1 lemon and 1 orange.
4. Gently fold the dry ingredients into the wet until just combined. Pour batter into the prepared pan.
5. Bake for 45–50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Whisk 1 cup powdered sugar with 2 tbsp orange juice and 1 tbsp lemon juice until smooth. Drizzle over the cooled cake.

The ricotta keeps this cake luxuriously tender, while the citrus glaze adds a sunny, tangy contrast. Serve slightly warm for the best texture!

Tip: For extra almond flavor, toast the almond flour in a dry skillet for 2–3 minutes before using.

Strawberry Ricotta Tart with Shortbread Crust

This dreamy tart pairs a buttery shortbread crust with creamy ricotta and juicy strawberries—it’s like summer on a plate!

Ingredients

• For the crust: 1 1/2 cups all-purpose flour, 1/2 cup powdered sugar, 1/2 tsp salt, 1/2 cup cold unsalted butter (cubed), 1 large egg yolk
• For the filling: 1 1/2 cups whole-milk ricotta, 1/4 cup honey, 1 tsp vanilla extract, 1/2 tsp lemon zest
• For the topping: 1 lb fresh strawberries (hulled and halved), 2 tbsp apricot jam (warmed)

Instructions

1. Make the crust: Pulse flour, powdered sugar, and 1/2 tsp salt in a food processor. Add butter and egg yolk; pulse until crumbs form. Press into a 9-inch tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Bake crust 20-25 minutes until golden. Cool completely.
3. Make the filling: Whisk ricotta, honey, 1 tsp vanilla, and 1/2 tsp lemon zest until smooth. Spread over cooled crust.
4. Arrange strawberry halves over filling. Brush with warmed apricot jam for shine.
5. Chill 1 hour before slicing. The contrast of the crisp crust, velvety filling, and glossy berries is pure magic!

Tip: For extra flavor, toast the crust crumbs left in the food processor and sprinkle over the tart before serving.

Ricotta and Dark Chocolate Tiramisu

This twist on classic tiramisu swaps mascarpone for creamy ricotta and layers in rich dark chocolate for a decadent yet balanced dessert.

Ingredients:

• 1 1/2 cups whole-milk ricotta, drained
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur (optional)
• 24 ladyfinger cookies
• 1/2 cup finely chopped dark chocolate (70% cacao)
• 2 tbsp unsweetened cocoa powder

Instructions:

1. In a bowl, whisk ricotta, heavy cream, sugar, vanilla extract, and salt until smooth and slightly fluffy, about 2 minutes.
2. Stir together cooled coffee and coffee liqueur (if using) in a shallow dish. Quickly dip each ladyfinger into the mixture (1–2 seconds per side) and arrange in a single layer in an 8×8″ dish.
3. Spread half the ricotta mixture over the ladyfingers, then sprinkle evenly with 1/4 cup chopped chocolate. Repeat layers with remaining dipped ladyfingers, ricotta, and chocolate.
4. Dust the top with cocoa powder. Cover and refrigerate for at least 4 hours (or overnight) to set.

The ricotta keeps this tiramisu light, while the dark chocolate adds a grown-up bitterness that cuts through the sweetness. Tip: For extra texture, reserve some chocolate chunks to sprinkle on top just before serving.

Vanilla Ricotta Panna Cotta with Raspberry Sauce

Silky, creamy, and just sweet enough, this panna cotta gets a dreamy lift from ricotta and a tangy raspberry swirl.

Ingredients

• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 cup granulated sugar
• 1 1/2 tsp vanilla extract
• 1 envelope (2 1/4 tsp) unflavored gelatin
• 1 cup whole-milk ricotta, strained if watery
• 1 cup fresh or frozen raspberries
• 2 tbsp honey
• 1 tbsp lemon juice

Instructions

1. In a saucepan, combine 1 1/2 cups heavy cream, 1/2 cup whole milk, and 1/2 cup granulated sugar. Warm over medium heat, stirring until sugar dissolves (about 3 minutes—do not boil). Remove from heat, stir in 1 1/2 tsp vanilla extract.
2. Sprinkle 1 envelope gelatin over 2 tbsp cold water in a small bowl; let sit 5 minutes until bloomed. Whisk gelatin into warm cream mixture until fully dissolved.
3. Blend 1 cup ricotta until smooth in a food processor. Slowly pour in cream mixture while blending until silky. Divide among 4 ramekins; chill 4 hours or until set.
4. For the sauce, simmer 1 cup raspberries, 2 tbsp honey, and 1 tbsp lemon juice in a small pan over low heat, crushing berries lightly, until saucy (5 minutes). Strain if desired, cool slightly.
5. To serve, run a knife around each panna cotta, invert onto plates, and drizzle with raspberry sauce.

The ricotta adds a subtle richness that makes this dessert feel indulgent yet light—perfect for ending a summer dinner on a sweet note.

Tip: For cleaner slices, dip ramekins briefly in hot water before inverting.

Ricotta Zeppole with Powdered Sugar

These light, pillowy Italian doughnuts are a dreamy dessert—crisp outside, tender inside, and dusted with a snowy shower of powdered sugar.

Ingredients

• 1 cup whole-milk ricotta cheese
• 2 large eggs
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large bowl, whisk together ricotta, eggs, 1/4 cup granulated sugar, and 1 tsp vanilla until smooth.
2. Sift in flour, baking powder, and 1/4 tsp salt, then gently fold until just combined (don’t overmix—a few lumps are okay).
3. Heat 2 inches of vegetable oil in a heavy pot to 350°F over medium heat. Drop tablespoon-sized scoops of batter into the oil, frying 4–5 at a time to avoid crowding.
4. Fry for 3–4 minutes, flipping halfway, until deep golden brown. Drain on paper towels.
5. While warm, dust zeppole generously with powdered sugar. Serve immediately.

The ricotta keeps these doughnuts impossibly moist, while the quick fry gives them an addictive crackly shell. Perfect for impromptu celebrations!

Tip: For extra flair, add a pinch of lemon zest to the batter or drizzle with honey before dusting.

Orange Ricotta Cookies with White Chocolate Drizzle

These tender, citrus-kissed cookies are like little clouds of happiness—soft, bright, and finished with a decadent white chocolate drizzle.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 cup whole-milk ricotta cheese
• 1 tbsp freshly grated orange zest
• 1 tsp vanilla extract
• 1/2 cup white chocolate chips, melted

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a bowl, whisk together 2 1/4 cups flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
3. Beat 1/2 cup butter and 1 cup sugar in a large bowl until fluffy. Add 1 egg, 1 cup ricotta, 1 tbsp orange zest, and 1 tsp vanilla; mix until smooth.
4. Gradually fold in the dry ingredients until just combined (dough will be soft).
5. Drop 1-tbsp scoops of dough onto prepared sheets, spacing 2 inches apart. Bake for 12–14 minutes until bottoms are lightly golden. Cool completely.
6. Drizzle melted 1/2 cup white chocolate over cookies. Let set before serving.

The ricotta keeps these cookies irresistibly moist, while the orange zest cuts through the sweetness for a perfectly balanced bite.

Tip: For extra zing, add a pinch of orange zest to the melted white chocolate before drizzling.

Ricotta and Fig Galette with Honey Drizzle

This rustic galette is a showstopper with its creamy ricotta, jammy figs, and golden, flaky crust—perfect for impressing guests or treating yourself.

Ingredients:

• 1 store-bought pie crust (or homemade, rolled to 12-inch diameter)
• 1 cup whole-milk ricotta
• 1 tbsp lemon zest
• 1 tbsp granulated sugar
• 1/4 tsp vanilla extract
• 8 fresh figs, halved lengthwise
• 1 tbsp unsalted butter, melted
• 1 tbsp turbinado sugar
• 2 tbsp honey, for drizzling

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment.
2. In a bowl, mix ricotta, lemon zest, granulated sugar, and vanilla extract. Spread evenly over the pie crust, leaving a 2-inch border.
3. Arrange fig halves cut-side up on the ricotta. Fold crust edges over the filling, pleating as you go.
4. Brush crust with melted butter and sprinkle with turbinado sugar. Bake for 25–30 minutes until golden and bubbly.
5. Drizzle warm galette with honey. Let cool 10 minutes before slicing.

The contrast of tangy ricotta against sweet figs and honey makes every bite irresistible—plus, the free-form shape means perfection isn’t required!

Tip: For extra flavor, add a pinch of black pepper to the ricotta mixture.

Lavender Ricotta Cupcakes with Lemon Frosting

These delicate cupcakes blend floral lavender with creamy ricotta, topped with a bright lemon frosting for a dreamy springtime treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1 tbsp culinary lavender buds
• 3/4 cup whole-milk ricotta
• 1/4 cup milk
• 2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla and 1 tbsp lavender.
4. Alternately fold in the flour mixture and 3/4 cup ricotta + 1/4 cup milk until just combined.
5. Divide batter evenly among liners. Bake 18-20 minutes until tops spring back. Cool completely.
6. For frosting, beat 1/4 cup butter, 2 cups powdered sugar, 2 tbsp lemon juice, and 1 tsp zest until smooth. Pipe onto cooled cupcakes.

The ricotta keeps these cupcakes impossibly moist, while the lavender-lemon duo sings in every bite.

Tip: Rub lavender buds between your fingers before adding to release more fragrance!

Ricotta and Cherry Clafoutis

This rustic French dessert gets a creamy upgrade with ricotta, balancing the tart sweetness of cherries for a dessert that’s effortlessly elegant.

Ingredients

• 1 cup whole milk
• 3 large eggs
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1 cup fresh or thawed frozen pitted cherries
• 3/4 cup whole-milk ricotta
• Powdered sugar, for dusting

Instructions

1. Preheat oven to 375°F. Lightly grease a 9-inch pie dish or cast-iron skillet.
2. In a blender, combine 1 cup whole milk, 3 large eggs, 1/2 cup granulated sugar, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth, then add 1/2 cup all-purpose flour and pulse just until incorporated.
3. Scatter cherries evenly in the prepared dish. Dollop 3/4 cup ricotta over the cherries, then gently pour the batter over top.
4. Bake for 35–40 minutes until puffed and golden at the edges (center should jiggle slightly). Let cool 15 minutes.
5. Dust with powdered sugar before serving warm or at room temperature.

The ricotta adds a luscious richness to the custard, while the cherries burst with jammy sweetness—no fancy techniques required!

Tip: For extra depth, swap vanilla extract for almond extract or add a sprinkle of lemon zest to the batter.

Cinnamon Ricotta Swirl Bread

This tender, lightly sweet bread is swirled with creamy ricotta and warm cinnamon for a cozy treat that feels like a hug in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup ricotta cheese
• 1/2 cup whole milk
• 1 large egg
• 1/4 cup unsalted butter, melted
• 1 tsp vanilla extract
• 2 tbsp ground cinnamon
• 2 tbsp brown sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
3. In another bowl, mix ricotta, milk, egg, melted butter, and vanilla until smooth. Fold wet ingredients into dry until just combined.
4. In a small bowl, stir cinnamon and brown sugar. Pour half the batter into the pan, sprinkle with half the cinnamon mixture, then repeat layers. Swirl gently with a knife.
5. Bake for 50–55 minutes until a toothpick comes out clean. Cool in pan for 10 minutes before slicing.

The ricotta keeps this bread irresistibly moist, while the cinnamon swirl adds just the right spice—perfect with coffee or as an afternoon pick-me-up.

Tip: For extra richness, swap the milk for buttermilk and top slices with a drizzle of honey.

Ricotta and Pear Phyllo Pastries

These flaky, honey-drizzled pastries are like little bites of autumn—creamy ricotta, tender pears, and a hint of cinnamon wrapped in crisp phyllo.

Ingredients:

• 6 sheets phyllo dough, thawed
• 1/2 cup whole-milk ricotta
• 1 ripe pear, peeled and finely diced (about 1 cup)
• 2 tbsp honey, plus extra for drizzling
• 1/2 tsp ground cinnamon
• 1/4 tsp vanilla extract
• 3 tbsp unsalted butter, melted

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix ricotta, diced pear, 2 tbsp honey, 1/2 tsp cinnamon, and 1/4 tsp vanilla until combined.
3. Place 1 phyllo sheet on a clean surface; brush lightly with melted butter. Layer 2 more sheets, buttering each. Cut stacked sheets into 4 equal rectangles.
4. Spoon 1 tbsp filling onto the center of each rectangle. Fold edges over to enclose, forming small parcels. Repeat with remaining phyllo and filling.
5. Arrange pastries on the baking sheet. Brush tops with remaining butter. Bake for 18–20 minutes until golden and crisp.
6. Drizzle with extra honey while warm.

The contrast of the crackly phyllo with the juicy pear and velvety ricotta is downright addictive—serve these while they’re still warm for maximum swooning.

Tip: Phyllo dries out fast! Keep unused sheets covered with a damp towel while working.

Pumpkin Ricotta Cheesecake Bars

These Pumpkin Ricotta Cheesecake Bars are a dreamy twist on classic cheesecake—creamy, lightly spiced, and perfect for slicing into squares.

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp melted unsalted butter
• 1 (15 oz) can pumpkin puree
• 1 cup ricotta cheese
• 1 (8 oz) package cream cheese, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt

1. Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
2. In a bowl, mix graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until combined. Press firmly into the pan’s bottom. Bake for 10 minutes, then cool slightly.
3. In a large bowl, beat pumpkin puree, ricotta, cream cheese, brown sugar, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth. Pour over the crust.
4. Bake for 40–45 minutes until edges are set but the center jiggles slightly. Cool completely, then chill for 4 hours before slicing.

The ricotta adds a subtle tang and lightness, making these bars feel indulgent yet not overly dense. Tip: For clean slices, wipe your knife between cuts!

Ricotta and Chocolate Chip Pancakes

Fluffy, creamy, and studded with melty chocolate, these pancakes are a weekend breakfast dream—no fancy techniques required.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup whole milk
• ½ cup ricotta cheese
• 1 large egg
• 1 tsp vanilla extract
• ½ cup semi-sweet chocolate chips
• Butter or oil, for greasing the pan

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1 tbsp sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
2. In another bowl, mix ¾ cup whole milk, ½ cup ricotta, 1 egg, and 1 tsp vanilla extract until smooth. Gently fold into the dry ingredients—don’t overmix (a few lumps are fine!). Stir in ½ cup chocolate chips.
3. Heat a nonstick skillet over medium-low and lightly grease with butter or oil. Pour ¼-cup portions of batter onto the skillet. Cook for 2–3 minutes until bubbles form on top, then flip and cook 1–2 minutes more until golden.

The ricotta keeps these pancakes tender and moist, while the chocolate chips create little pockets of sweetness in every bite.

Tip: For extra-fluffy pancakes, let the batter rest for 5 minutes before cooking.

Ricotta and Apricot Tart with Almond Crust

This elegant yet easy tart pairs creamy ricotta with sweet apricots on a nutty almond crust—perfect for brunch or a light dessert.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 5 tbsp cold unsalted butter, cubed
• 1 large egg yolk
• 1 cup whole-milk ricotta
• 1/4 cup honey
• 1 tsp vanilla extract
• 6 fresh apricots, halved and pitted
• 2 tbsp sliced almonds

Instructions:

1. Make the crust: Pulse 1 1/2 cups almond flour, 1/4 cup sugar, and 1/4 tsp salt in a food processor. Add 5 tbsp butter and 1 egg yolk; pulse until dough clumps. Press into a 9″ tart pan. Chill 30 minutes.
2. Preheat oven to 350°F. Bake crust for 15 minutes until lightly golden. Cool slightly.
3. Fill & bake: Whisk 1 cup ricotta, 1/4 cup honey, and 1 tsp vanilla. Spread over crust. Arrange apricot halves cut-side up, pressing gently into filling. Sprinkle with 2 tbsp sliced almonds.
4. Bake 25–30 minutes until filling is set and apricots soften. Cool before slicing.

The contrast of tangy apricots against the rich, honey-kissed ricotta makes every bite irresistible. The almond crust adds just the right crunch!

Tip: Swap apricots for figs or plums when they’re in season.

Ricotta and Berry Parfait with Granola

This creamy, crunchy parfait is like dessert for breakfast—but totally acceptable to eat any time of day.

Ingredients:

• 1 cup whole-milk ricotta cheese
• 2 tbsp honey, plus extra for drizzling
• 1/2 tsp vanilla extract
• 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1/2 cup granola (store-bought or homemade)
• Fresh mint leaves, for garnish (optional)

Instructions:

1. In a small bowl, whisk together the ricotta, 2 tbsp honey, and vanilla extract until smooth and slightly fluffy.
2. In a glass or bowl, layer half the ricotta mixture, followed by half the berries and half the granola. Repeat layers once more.
3. Drizzle lightly with extra honey and garnish with mint leaves if using.

The magic here is in the textures—silky ricotta, juicy berries, and crunchy granola make every bite a little adventure.

Tip: For extra creaminess, let the ricotta mixture sit for 10 minutes before assembling—it’ll soften even more!

Conclusion

With 18 luscious ricotta desserts to choose from, there’s something here to satisfy every sweet tooth! Whether you’re craving a creamy cheesecake or a light, fluffy treat, these recipes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy baking!