Easter No Bake Ricotta Cheesecake

This is a great way to make a good use of all the Easter cookies that tend to “remain” in your kitchen drawer. Click here for my Easter cookies recipe.


  • 2 cups ground Easter cookies
  • 5 tablespoons butter - melted
  • 3 tablespoons honey
  • 250 g. cream cheese
  • 150 g. whole milk ricotta
  • 4 tablespoons honey


  • Thoroughly mix all crust ingredients.
  • Distribute between 6 cups.
  • Press the crust mixture firmly into the bottoms of tins.
  • Cool in freezer while prepping filling.
  • Blend all filling ingredients in food processor until mixture is thick and smooth.
  • Spoon cheesecake mixture into cups.
  • Refrigerate at least for 4 hours to set.
  • Add strawberry jam on top and decorate with an Easter cookie.

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