No Bake Ricotta Cheesecake Bites with Pecan Base


No Bake Ricotta Cheesecake Bites with Pecan Base

Every now and then, I do crave for rich & creamy desserts like cheesecakes. When I do come across recipes I like, I try to make the recipes lighter & healthier. The baked cheesecake requires patience (which I don’t have when it comes to baking) and lots of spare time. This is a quick and simple no-bake dessert that is slightly healthier, that you would happily indulge. And doesn’t these No Bake Ricotta Cheescake Bites with Pecan Base and colourful toppings make a pretty dessert?

The filling is just a combination of ricotta (yes, the earlier homemade ricotta recipe is for this) and cream cheese, flavored with lemon and honey; it’s deliciously creamy when first produced, but sets up well once chilled. Adding ricotta with the cream cheese makes it lower in calorie (ricotta is half the calorie of cream cheese) and by making them into bite sizes, I get to control my portion intake. Instead of the traditional digestive biscuit-butter crust, I use pecan date crust for low carb & gluten-free alternative. Bits of ground pecan adds a nice flavour to the cheesecake.

This No Bake Ricotta Cheesecake doesn’t have the firmness of a baked cheesecake, which usually contains eggs or cornstarch. Instead, it’s quite a delicate thing. But it is firm enough to cut (carefully), and sit up straight on a plate. And good thing it doesn’t require a springform pan.

No Bake Ricotta Cheesecake Bites

As always, I reduced the level of sweetness in my recipes, please add more sugar/honey if you don’t find it sweet enough. My cheesecake bites are topped with what I have in my kitchen – Blueberry with passionfruit sauce, Strawberry sauce, Chocolate ganache and sprinkle of Green Tea powder. You could also top with any soft fresh fruits like berries, peaches or nectarines or  Or you can make a kind of berry sauce (just cook berries with a little water and sugar), and spoon it over the cheesecake.

Just as creamy and heavenly..

4.5 from 2 reviews
No Bake Ricotta Cheesecake Bites with Pecan Base
Prep time
Total time
Quick & Easy No Bake Ricotta Cheescake Bites with Pecan Base - healthier, less calorie, gluten free and helps portion control
Recipe type: Dessert
Serves: 25 servings
  • 1 225g Cream Cheese - bring out from fridge to soften
  • 1 225g Ricotta Cheese
  • 1 tablespoon Honey, or to taste
  • Zest of 1 Lemon
  • 100g moist Dates - pitted
  • 100g Ground Pecans or Walnuts
  • a handful of Blueberries
  • Passionfruit Sauce
  • Strawberry Sauce
  • Chocolate Ganache
  • Green Tea Powder
  1. Combine the Base Ingredients in a food processor.
  2. Press the processed based evenly into bottom of a 20cm square tray/container (lined with parchment paper) to form a crust about ½cm thick.
  3. Using the food processor or mixer, combine cream cheese, ricotta, honey, lemon rind and blend until smooth.
  4. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Chill for 1-2 hours, or until set.
  5. When you are ready to serve, cut into 4cm squares and add the topping.
Blueberry with Passionfruit Sauce Topping
  1. Scoop out passionfruit pulp and press out the juice using a sieve. Cook the juice over low heat with sugar until thicken. (or you can add some pectin to juice to thicken). Place blueberry on cheesecake and spoon passionfruit juice over it.
Strawberry Sauce
  1. Cook strawberry with a bit of water & sugar, until slightly thicken.
Chocolate Ganache Topping
  1. Cook 2parts cream, take off heat and stir in 1 part 70% chocolate until chocolate have melted.
* This is cheesecake bites is to be served immediately. The cheesecake bites does not keep well because the liquid from the cheese seeps into the base and makes it slightly watery the next day. * You can also opt for digestive biscuit base. Combine 16 crushed biscuit with ¼ cup ground pecans or walnuts & 3 tablespoon melted butter

No Bake Ricotta Cheesecake Bites with Pecan Base


  1. Pingback: Individual Cucumber Mint Ricotta No-Bake Cheesecakes | Chameleon Kitchen

  2. Pingback: No Bake Ricotta Cheesecake Bites

  3. Hi Shannon, I think these little cheesecake squares look pretty too and a bonus if they are healthier than most cheesecakes! Nowadays I try to bake less to control my fat intake! But these are delectable!
    Jeannie recently posted..Wishing all a very Merry Christmas and Happy New Year!My Profile

  4. they look so dainty ! i think i will like that flavoured with some honey too! Merry christmas to you, shannon and have a great 2013!
    lena recently posted..Stuffed Tofu GuangXi Style ( 广西酿豆付 )My Profile

  5. Love these Shannon. I even have some leftover ricotta from butternut squash lasagnes I made for work (not homemade, but organic at least), and low fat soft cheese. I have been ignoring the ricotta, hoping it would make itself into something but this looks just the thing to make. Thank you! And for the topping suggestions too. I will be making these for discerning guests arriving on the 27th. I will of course give you credit 😀
    kellie@foodtoglow recently posted..Porcini Mushroom Stroganoff StrudelsMy Profile

  6. I had had one cheesecake too many so much so that it put me off them for life…but these come in small doses, so I guess I wouldn’t mind them that much. Look really good.
    suituapui recently posted..Leaving so soon…My Profile

  7. I wana dive myself into these sweet indulgence!
    Yee Ling recently posted..LING BAKES : TIRAMISU CHARLOTTEMy Profile

  8. Shannon , these cheesecake bites look adorably cute and really yummy ! Love the different toppings . Smaller portions is a great idea when you want to try all those food on the table 😀

    Now , I’m off to bake my calorific cheesecake ! lol

    Happy Holidays !!!

  9. Shannon, these cheesecake bites look so cute and scrumptious! I think they would be perfect to serve during dinner parties. Being a big eater and cheesecake fan, I could polish off a few of them!
    Phong Hong recently posted..Satay Fried RiceMy Profile

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