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No-bake honey pistachio ricotta bars topped with crushed pistachios
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No-Bake Honey Pistachio Ricotta Bars

A quick and easy dessert combining creamy ricotta cheese and crunchy pistachios, set in a sweet graham cracker crust, perfect for any occasion.
Prep Time20 minutes
Total Time4 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Easy Recipes, no-bake dessert, Pistachio Desserts, Ricotta Bars, Sweet Treats
Servings: 16 servings
Calories: 190kcal

Ingredients

For the Crust

  • 200 g graham crackers or digestive biscuits, crushed These will form a thick, crumbly base.
  • 80 g unsalted butter, melted This binds the crust together.
  • 1 tbsp honey Adds natural sweetness.

For the Ricotta Layer

  • 250 g whole-milk ricotta The star ingredient, adds rich texture.
  • 100 g cream cheese, softened Adds creaminess and helps achieve a smooth filling.
  • 60 ml honey Additional sweetness.
  • 1 tsp vanilla extract Enhances flavors.
  • 1 tsp lemon zest Adds freshness.

For the Topping

  • 100 g shelled pistachios, chopped Adds crunch and color.
  • 1 tbsp brown sugar For added sweetness and depth.
  • 1 tbsp honey To enhance flavors.
  • 1 tbsp unsalted butter, melted Helps bring the topping together.
  • optional dried cranberries or chopped dates Adds bursts of sweetness.

Instructions

Make the Crust

  • Mix the crushed graham crackers or digestive biscuits with melted butter and 1 tablespoon of honey in a bowl until it resembles wet sand.
  • Press the mixture firmly into a 20x20 cm pan lined with parchment paper.
  • Refrigerate the crust while preparing the filling.

Mix the Ricotta Layer

  • In a mixing bowl, beat the ricotta, cream cheese, 60 ml honey, vanilla extract, and lemon zest until smooth and fluffy.
  • Spread the ricotta mixture evenly over the chilled crust.

Prepare the Topping

  • Combine chopped pistachios, brown sugar, melted butter, and honey in another bowl.
  • If using, stir in the dried cranberries or chopped dates.

Top and Chill

  • Sprinkle pistachio topping over the ricotta layer and press lightly.
  • Cover with plastic wrap and refrigerate for at least 4 hours.

Slice and Serve

  • Use a hot knife to slice into squares or rectangles.
  • Serve cold.

Notes

Make ahead for the best flavor; can substitute nuts and flavors as preferred. Store covered in the refrigerator for up to 5 days, or freeze with parchment paper between layers.