No Bake Lemon Ricotta Cheesecake Bars

These no-bake lemon ricotta cheesecake bars get an extra creamy boost from the addition of ricotta cheese. Make sure to take the time to drain the ricotta before adding it to the filling. The pistachios in the crust and garnish, are optional; but totally recommended. You can use almonds, or simply use more graham cracker crumbs instead.

Ingredients

  • 6 tablespoons unsalted butter
  • 3 tablespoons firmly packed light brown sugar
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 1 1/3 cups finely ground graham cracker crumbs (from about 9 crackers)
  • 1/2 cup finely chopped roasted, unsalted pistachios
  • 1/8 teaspoon almond extract
  • 1 1/2 cups whole milk ricotta cheese, drained
  • 16 ounces full-fat cream cheese, softened
  • 1 cup confectioners sugar, or to taste
  • 2 tablespoons freshly grated lemon zest
  • 3 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 2 tablespoons finely chopped roasted, unsalted pistachios (optional)

Directions

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