No-Crust Ricotta Cheesecake with Fresh Fruit is a light, naturally creamy Italian-style dessert that skips the traditional crust for a simpler, healthier treat. Made with smooth ricotta cheese and topped with colorful fresh fruit, this cheesecake is delicate, refreshing, and perfect for brunches, family gatherings, or summer celebrations. Its airy texture and fresh fruit topping create a beautiful balance of richness and natural sweetness.
Preheat the oven to 170°C (340°F) and lightly grease an 8-inch or 9-inch springform pan.
In a large mixing bowl, beat the ricotta cheese until smooth and creamy.
Add the sugar and mix until fully combined.
Beat in the eggs one at a time.
Stir in the vanilla extract and lemon zest.
Fold in the flour until the batter is smooth.
Pour the batter directly into the prepared pan and smooth the top.
Bake for 45–55 minutes or until the center is set and lightly golden.
Allow the cheesecake to cool completely at room temperature.
Refrigerate for at least 4 hours or overnight.
Before serving, top with fresh mixed fruit and mint leaves if desired.
Slice and serve chilled.
500g ricotta cheese
1 tablespoon lemon zest
¾ cup granulated sugar
3 tablespoons all-purpose flour
4 large eggs
2 cups fresh mixed fruit (strawberries, blueberries, kiwi, peaches, or grapes)
1 teaspoon vanilla extract
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