Description
An easy, no-bake dessert that delivers maximum flavor with minimal effort.
Ingredients
Units
Scale
For the crust:
- 1/2 cup pistachios
- 8 graham crackers
- 1/2 teaspoon salt
- 2 tablespoons melted butter
For the filling:
- 8 ounces cream cheese, room temperature
- 15-ounce container whole milk ricotta, room temperature
- 1 cup white chocolate
- zest of 1/2 small lemon
- 1 tablespoon honey
- 1/2 teaspoon salt
- 2 tablespoons Manuka honey (optional)
Instructions
- Prepare the crust. Add the pistachios to a food processor and pulse until finely crumbly. Add the graham crackers and salt, and pulse again until the mixture resembles fine crumbs. Pour in the melted butter and pulse just until the texture resembles wet sand.
- Line an 8×8-inch pan with parchment paper, allowing a slight overhang for easy removal. Press the crust firmly and evenly into the pan using the bottom of a glass or measuring cup. Transfer to the refrigerator to chill while you prepare the filling.
- Make the filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and ricotta on low speed until completely smooth and creamy, scraping down the sides as needed. This may take a few minutes.
- Meanwhile, melt the white chocolate in a microwave-safe bowl in 15-second increments, stirring between each, until smooth. Let cool slightly.
- Add the lemon zest, honey, and salt to the ricotta mixture and mix to combine. Once the white chocolate has cooled (it should be warm, not hot), pour it into the filling and mix for another minute, until light and fluffy.
- Assemble. Spread the filling evenly over the chilled crust. Dollop Manuka honey over the top and use a toothpick or knife to gently swirl it into the surface—creating ribbons without fully blending.
- Cover and refrigerate for at least 8 hours, or preferably overnight, until fully set.
- To serve, lift from the pan using the parchment overhang and slice into bars. Enjoy.
- Prep Time: 15
- Category: bar
Keywords: pistachio, ricotta, cheesecake