A Light and Airy Whipped Ricotta Cheese Dessert
This Whipped Ricotta cream (Crema di Ricotta) is a dessert for people who are lazy — there, I said it. It’s no-bake, low-stress, and totally delicious. Plus, it can be used as the base for a ton of different Italian desserts, such as ricotta tarts, cakes or filling for fritters and pastries!
All you need to bring this dreamy 5 minute dessert to life is 3 simple ingredients you probably already have on hand. And if you don’t have ricotta cheese, consider making it yourself — homemade ricotta is rich, thick, creamy, and truly so simple to make. My daughter, Nora, has been helping me make it for a few years now!
My personal favorite toppings? Chopped pistachios, dark chocolate, and a drizzle of extra virgin olive oil. Just try to tell me that doesn’t sound amazing!
For more quick and easy dessert recipes, consider trying our 15-Minute Cannoli Cream Parfaits, No-Bake Cookie Butter Icebox Cake (with Speculoos), or Creamy Stove Top Rice Pudding next!
Ingredients Needed
- Ricotta cheese: I love to make homemade ricotta, but store-bought is totally fine.
- Heavy cream: Use heavy whipping cream instead of light whipping cream for the thickest, richest texture.
- Almond extract: This adds such a wonderful nutty flavor, but you can also use other extracts like orange extract, hazelnut extract, or good ol’ vanilla extract. Orange zest would add a beautiful flavor here as well.
- Toppings: I like chopped toasted pistachios and dark chocolate. If you’re a fan of sweet and salty like me, definitely go for it and drizzle a little high quality extra virgin olive oil on top before serving.
If you haven’t noticed, I love almond desserts! In fact, this Impossibly Tender Almond Ricotta Cake is my favorite dessert of all time.
Ingredient Substitutions
- Ricotta: While whole milk ricotta provides the creamiest result. Part-skim ricotta can be used, but you should expect a less creamy texture.
- Extract: Instead of almond extract, consider trying vanilla extract, hazelnut extract, or orange extract. Remember, a little goes a long way!
- Like it sweet? You can, of course, add sweeteners. Either confectioners’ sugar, honey, or maple syrup work well. Granulated sugar will leave the ricotta cheese with a grainy texture, but yes, you can use that if you like.
Directions
- Mix cheese and cream. In a large bowl, whisk together ricotta cheese, heavy cream, and a splash of almond extract until well mixed.
- Chill (optional). While the ricotta mixture can be enjoyed immediately, it will firm up a bit if refrigerated. Optional: chill for 15-20 minutes.
- When ready to serve, divide between a few bowls, then top each with chopped pistachios and shaved chocolate. Enjoy immediately (with an optional drizzle of extra virgin olive oil)! A pinch of flaky sea salt is also always welcome in my bowl!
If you have any leftover ricotta, try my easy baked ricotta recipe next!
Ari’s Best Tips!
- Keep the ingredients cold! Ensure your ricotta and heavy cream are cold; it helps in achieving a fluffier texture.
- It’s worth repeating, but whole milk ricotta cheese is your best bet here for the creamiest results.
- For an extra light, fluffy texture, you can whip the ricotta and cream with a handheld mixer for 2 minutes.
Make-Ahead and Store
- To make-ahead: Whip it up to a day in advance and store it covered in the refrigerator.
- Leftovers and storage: If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days.
Can I freeze this? Honestly, I wouldn’t. The texture of the ricotta will change during the freezing and thawing process. Best to enjoy this fresh or within a few days. Plus, it’s so easy to make that you can simply make a single portion if you don’t want any leftovers!
Serving Suggestions
I could cozy on up with a small bowl of this whipped ricotta cream after a heavy meal and call it a day! If you want a dessert that’s a bit more substantial, consider pairing it with graham crackers, pretzel sticks, or fruit slices — kind of like a whipped ricotta dip!
Alternatively, you could dollop it over fresh berries or spread it over crostini, then add the same pistachio and chocolate topping. Dessert crostini? Sign me up!
Other Toppings To Try!
- Nuts: You can use any nuts you love, not just pistachios. Try it with candied pecans, sliced almonds, or crushed hazelnuts to name a few.
- If you’re nut-free, you can get the same delicious crunch by adding pumpkin seeds or sunflower seeds.
- Fruit: Top with strawberries, blueberries, raspberries, or even sautéed peaches. I usually keep a bag of frozen Wild Maine blueberries in the freezer — those would be good here too!
- Turn it savory: I love a creamy whipped ricotta dip! It’s a great way to use up leftover fresh herbs. With a little added garlic, it makes a fantastic topping for pastas.
This is one of those easy dessert recipes for people who are sort of kind of in the mood for something sweet, but have no energy or desire to spend a lot of time in the kitchen. Not every day can feature homemade tiramisu or Crème Brûlée.
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5-Minute Whipped Ricotta Cream
Equipment
Ingredients
- 1 (16oz) container whole-milk ricotta cheese
- 3 Tbsp(45ml) heavy cream
- ½ tsp pure almond extract
- ⅓ cup pistachios, roughly chopped
- 2 oz dark chocolate, shaved, or mini chocolate chips
- Drizzle of high quality extra virgin olive oil, optional
- Optional sweetener: ¼ cup powdered sugar, 2 Tbsp maple syrup, or 2 Tbsp honey
Instructions
- Mix cheese and cream. In a large mixing bowl, whisk together 16 oz whole-milk ricotta cheese, 3 Tbsp (45mL) heavy cream, and ½ tsp almond extract until well mixed. Optional: If you want to sweeten the cream, add ¼ cup powdered sugar or 1-2 Tbsp of maple syrup or honey.
- Chill (optional). While the ricotta mixture can be enjoyed immediately, it will firm up a bit if refrigerated. Optional: chill for 15-20 minutes.
- When ready to serve, divide between 4 bowls, then top each with ¼ of the chopped pistachios and shaved chocolate. Enjoy immediately (with an optional drizzle of extra virgin olive oil)!
Notes
- To make-ahead: Whip it up to a day in advance and store it covered in the refrigerator.
- Leftovers and storage: If you have any leftovers (which is rare in my house!), store them in an airtight container in the fridge for up to 3 days.
- I do not recommend freezing.
- For an extra light, fluffy texture, you can whip the ricotta and cream with a handheld mixer for 2 minutes.
Let us know your thoughts!