Ricotta cheesecake with strawberries and chocolate - In viaggio in cucina

Ricotta cheesecake with strawberries and chocolate

15 April 2019
Recipe - Dessert
Ricotta cheesecake with strawberries and chocolate

At my place they are all happy when I bring a dessert to the table, but this ricotta cheesecake with strawberries and chocolate is really special to me: it’s the first cake I’ve been preparing since I am in the new house !! What happiness!

Since Easter is just around the corner, I decided to offer you a particularly delicious dessert, decorated with small chocolate eggs to make it more suitable for the event.

Some tricks before directions

This ricotta cheesecake with chocolate and strawberries is no-bake, to prepare it you need a springform pan or a circle for desserts, otherwise it would be impossible to take it out from the mould without damaging it.

You need a fresh and dry ricotta, otherwise I recommend you to leave it in a colander for at least a couple of hours so that it loses its serum, in this case weigh it only after this operation.

To decorate my cake I chose to use small chocolate eggs because I thought about a dessert for Easter, but you can replace them with other chocolates or chocolate chips according to your tastes and needs.

If possible, decorate your ricotta cheesecake with strawberries and chocolate at the last moment, just before serving.

If you plan to eat the cake in a very short time after having decorated it, it is not necessary to brush the fruit with gelatine, this is used not only for a shining effect, but also to preserve the sliced strawberries from oxidation and making them keep their fresh and pleasant appearance longer.

For a better visual effect choose fruits and slices more or less the same size.

You can also enrich this dessert by serving it with chocolate sauce.

No-bake ricotta cheesecake

Ricotta cheesecake with strawberries and chocolate recipe

Preparation times
1 h 15 min
Cooking times
0 min
Nutritional values
( per serving )
Carbohydrates: 21 gr
Calories: 380 kcal


Serves 10
For a 18 cm cake pan

    For a cake pan diameter 18 cm

    For the base

  • 140 gr of cocoa biscuits
  • 60 gr of butter
  • 15 gr of pine nuts (or hazelnuts or almonds)
  • 15 gr of dark chocolate drops
  • For the cream

  • 500 gr of ricotta at room temperature
  • 250 gr of heavy whipping cream
  • 100 gr of icing sugar (not vanilla flavored)
  • 15 gr of gelatine leaves
  • The grated rind of an untreated lemon
  • For the top

  • A basket of strawberries
  • 7 chocolate eggs (or other chocolates)
  • Powdered gelatine for cakes as required


First put a sheet of baking paper on the bottom of a springform pan and close over its opening circle.

To cover the inside edges of the mould acetate sheets are perfect, alternatively you can cut a strip of baking paper as high and long as the circumference of the pan and slightly moisten it so that it can adhere more easily and without making folds.

Making the base

Cut the butter into small pieces and put it in a bowl, let it melt in the microwave, being careful not to overheat it (it should not be fried), then let it cool for a few minutes.

Put the biscuits with chocolate drops and pine nuts in a mixer, blend until crumbled thinly.

Add the crumbled biscuits to the melted butter and mix with a spatula, pour the mixture on the bottom of the cake pan, distribute it and press it well with the back of a spoon.

Let the base rest in the fridge for at least 30 minutes, while preparing the cream for your ricotta and strawberry cheesecake.

Making the ricotta cream

Put your gelatine in cold water and let it soak for at least ten minutes.

After this time, heat 50 grams of cream without bringing it to a boil (20-25 seconds in the microwave), squeeze the gelatine and let it dissolve in the cream, then let it cool for a few minutes.

Meanwhile pass your ricotta through a sieve, then add the grated lemon rind and 80 grams of icing sugar, mix well.

Whip the remaining 200 ml of cream with the remaining 20 g of icing sugar.

Add the tepid gelatine to your ricotta cream and mix with a spatula.

Finally, insert your whipped cream by adding it to the cream, moving the spatula from the bottom upwards.

Pour the filling into the pan over the cold base and level it, cover the pan with plastic wrap and place in the fridge for at least 8 hours.

After the rest time, turn out the cake and gently remove the acetate or baking paper around.

Rinse and dry the strawberries, cut them into slices and cover the cake, in the center place the chocolate eggs.

Prepare the gelatin for cakes by following the instructions on the package and cover the strawberries with the help of a brush.

Ricotta cheesecake with chocolate and strawberries should be served cold.