This sweet ricotta recipe uses only 3 ingredients and is ready in just 5 minutes. Create a quick no-bake dessert by adding a dollop to fresh fruit.
The velvety smooth texture of this lightly sweetened ricotta cheese also makes a delicious creamy dessert filling for zeppole, cannoli, crepes and so much more!
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Introduction
Thick and creamy, fresh Italian ricotta cheese is the starting point to so many easy recipes.
It is so versatile that it can easily be used as an ingredient in either sweet or savory Italian dishes. Use it to make anything from a simple ricotta toast to the best ricotta pie to toothsome ricotta cavatelli.
But there is one catch -the quality of the cheese makes all the difference in the final product.
This easy ricotta recipe comes together in no time when using a food processor. You won’t believe the texture transformation of homemade ricotta into a light and airy ingredient with endless culinary possibilities.
Instructions
Place 14 ounces (or 400 grams) of well-drained homemade ricotta in the bowl of a food processor.
Blend at high speed for approximately 2 minutes. Scrape down the sides of the bowl. Continue to process for another minute.
Add ⅓ cup of icing sugar and ⅛ teaspoon of cinnamon. Process for another minute or until smooth.
Taste for sweetness and adjust for personnel preference.
That’s it!
How to serve
Just like my recipe for cannoli dip, you can serve this sweetened cheese with pizzelle, air fryer cookies, or a platter of fresh fruit. It’s also the perfect ricotta filling for a mini crepe cake.
If you prefer, add a nice big dollop over pudding, fruit salad, macerated strawberries or a slice of pound cake. Garnish with more fruit or chopped roasted nuts like hazelnuts or pistachios.
After an overnight stay in the refrigerator, this whipped cheese thickens and you can easily pipe it into Italian cream puffs or cannoli shells. The possibilities are truly endless!
Tips
- The total yield for this recipe is scant 2 cups.
- If buying commercial, look for high-quality, whole milk ricotta to achieve superior results. If necessary strain it.
- A handheld blender or the whisk attachment of a stand mixer will provide similar results to using a food processor.
Recipe variations
Create flavorful variations by gently folding the following ingredients:
- a small handful of mini chocolate chips, semi-sweet or dark
- one ounce of grated or chopped semisweet chocolate
- candied citrus peel
- a teaspoon or so of finely grated orange or lemon zest for a burst of citrus flavor
- half a teaspoon of pure vanilla or almond extract
FAQ
Yes, you can use store-bought ricotta to make this great recipe. If possible purchase a high-quality whole milk product without any stabilizers. If it appears “wet”, it is best to strain it.
Set a fine-mesh strainer or colander over a large bowl. Line the bottom with a double layer of cheesecloth. Place the ricotta on the cheesecloth-lined strainer and cover with the overhang of the cheesecloth. Placing a dish over the cheesecloth-covered cheese applies a small amount of pressure which encourages additional moisture to be released. After an overnight stay in the refrigerator, the cheese is now ready to be used.
Manually whisking the ingredients together is another alternative, but the light and airy texture can be a little more challenging and longer to achieve when compared to a food processor. Get ready for a ten-minute workout!
Storing
Transfer leftover sweetened ricotta to an airtight container and store in the refrigerator for up to 3 days. Be sure to check the expiry date, if using commercial ricotta or your milk, if making your own.
Recipe inspiration
In the past, I’ve shared with you that one of my mom’s older sisters was an amazing cook and baker. She taught my mom so much, whether it was making biscotti, pizza or homemade egg pasta!
I can’t even begin to tell you how many times the doorbell would ring and there were my Zia Maria and Zio Vito with bags of baked goods, loaves of bread and pizzas.
This was the cheese filling my aunt would make for her homemade cannoli.
When I started experimenting with whipped ricotta, I quickly realized that you could achieve an incredible texture without the addition of whipped cream.
I simply applied this technique to my aunt’s recipe and I’ve used it in a range of Italian desserts ever since.
I hope you enjoy it as much as my family does!
THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.
Ciao for now,
Maria
★★★★★ If you have made this recipe for sweetened ricotta, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Sweet Ricotta Recipe
Ingredients
- 400 grams ricotta cheese well-drained
- ⅓ cup icing sugar sifted, or to taste
- ⅛ teaspoon cinnamon or to taste
Instructions
- Place the well-drained ricotta in the bowl of a food processor.
- Blend at high speed for approximately 2 minutes. Scrape down the sides of the bowl. Continue to process for another minute.
- Add the icing sugar and ⅛ teaspoon of cinnamon. Process for another minute or until smooth.
- Taste for sweetness and adjust for personnel preference.
Notes
- The total yield for this recipe is scant 2 cups.
- If buying commercial, look for high-quality, whole milk ricotta to achieve superior results. If necessary strain it.
- A handheld blender or the whisk attachment of a stand mixer will provide similar results to using a food processor.
- a small handful of mini chocolate chips, semi-sweet or dark
- one ounce of grated or chopped semisweet chocolate
- candied citrus peel
- a teaspoon or so of finely grated orange or lemon zest for a burst of citrus flavor
- half a teaspoon of pure vanilla or almond extract
elisa
Hi Maria
made this recipe, it was a hit with my family, thank you for sharing
Maria
How wonderful, Elisa! Thanks so much for sharing!
Luisa Bellissimo
Hi Maria,
I made this twice already!
Came out fabulous both times.
My eldest son loved it!
I think buying ricotta at the store us passé!
I made quite a few if your recipes!
Thanks so very much for the easy and step by step directions, pictures and videos.
Until next time!
Fondly,
Luisa Bellissimo ( a fellow Italo Canadese) from Woodbridge, Ontario
Maria
Thank you so much for your kind words Luisa!
val
I made this ricotta recipe and served it with pancakes. It was amazing! Thanks for sharing Maria!
Maria
Thanks for sharing Val! So thrilled to read this.