Ricotta mousse is a velvety, lightly sweet dessert that’s elegant enough for a dinner party but simple enough for a weeknight treat. Made with just four ingredients, it becomes a creamy, decadent no-bake dessert you can whip up in minutes and chill until ready to serve.
Why You’ll Love This
This ricotta mousse is light, smooth, and refreshingly creamy. It’s made without gelatin and takes under 10 minutes of active time to prepare. After a short chill, you have a cool dessert perfect for warm weather when you don’t want to turn on the oven.
Top it with fresh summer fruit and a drizzle of honey for a pretty, flavor-packed finish. It’s fuss-free, versatile, and works well for casual gatherings or special occasions.
How to Make Ricotta Mousse
- Drain the ricotta: For the best texture, place whole-milk ricotta in a cheesecloth-lined fine-mesh strainer set over a bowl, weigh it down, and refrigerate for at least 4 hours—overnight is ideal.
- Purée the ricotta: In a food processor or blender, combine the drained ricotta with vanilla extract, honey, and a pinch of kosher salt. Process until very smooth, scraping down the sides as needed (about 2–3 minutes).
- Whip the cream: In a large bowl, whip cold heavy cream with an electric mixer until stiff peaks form (about 1–2 minutes).
- Combine gently: Add the ricotta mixture to the whipped cream and mix briefly with the electric mixer just to start combining. Finish folding together with a rubber spatula until evenly incorporated to keep the mousse light and airy.
- Chill and serve: Cover and refrigerate at least 1 hour (or up to overnight) to firm. Spoon or pipe the mousse into serving glasses and garnish with honey, torn basil (or mint), and fresh fruit.
Tips
- Choose quality ricotta: Whole-milk ricotta gives the creamiest texture. Drain it well for the best results.
- No food processor? Use an electric mixer to beat the ricotta until smooth before folding into the whipped cream.
- Mix gently: When combining whipped cream with the ricotta base, mix minimally with the mixer and finish folding by hand to retain airiness.
- Make ahead: The mousse can be prepared up to one day in advance—cover and refrigerate.
- Storage: Keep leftovers refrigerated, tightly covered, for up to 3 days.
Variations
- Crunch: Sprinkle toasted slivered almonds, chopped pistachios, or pine nuts on top for texture.
- Fruit: Try raspberries, blackberries, sliced strawberries, blueberries, or orange segments for a bright topping.
- Herbs: Substitute fresh mint for basil if you prefer.
- Sweeteners: Swap honey for maple syrup or try a small drizzle of aged balsamic for a savory-sweet contrast.
More No Bake Desserts
No Bake Samoa Cake (icebox cake)
Lemon Icebox Cake
Strawberry Pretzel Salad
Ricotta Mousse Recipe
Ingredients
- 16 oz Whole milk ricotta (15–16 oz) well drained
- 1 1/2 tsp Vanilla extract
- 2 tbsp Honey more for garnish
- 1/8 tsp Kosher salt
- 1 cup Heavy cream cold
Garnish
- Sliced strawberries, fresh blueberries, torn fresh basil, and honey
Instructions
- Place the ricotta in a cheesecloth-lined fine-mesh strainer, wrap the cheesecloth over the top, set it over a bowl, weigh it down, and refrigerate for at least 4 hours (overnight is best).
- In a food processor or blender, process the drained ricotta with vanilla, honey, and kosher salt until very smooth, about 2–3 minutes, scraping down the sides as needed.
- In a large bowl, whip cold heavy cream with an electric mixer to stiff peaks (1–2 minutes). Add the ricotta mixture and pulse briefly with the mixer to begin combining, then fold gently with a rubber spatula until evenly incorporated.
- Cover and refrigerate at least 1 hour or until firm, up to overnight. Serve in glasses or bowls and garnish with honey, torn basil, and fresh fruit.
Notes
When combining: Blend the ricotta and whipped cream gently. The ricotta base is thick at first, so minimal mixing preserves the mousse’s light texture.
Nutrition
Calories: 436 kcal | Carbohydrates: 14 g | Protein: 14 g | Fat: 36 g