Ricotta Mousse

Ricotta Mousse is a velvety smooth slightly sweet dessert. Using only four simple ingredients you have a creamy decadent dessert for any occasion.

Ricotta mousse in a stemless martini glass garnished with strawberries, blueberries, basil, and honey.

Why You’ll Love This

This is a simple and easy to make dessert that’s sophisticated enough for a dinner party or just a weeknight treat.

This ricotta mousse made without gelatin is light, creamy, and cool topped with fresh summer fruits and a drizzle of honey!

This ricotta mousse comes together in under 10 minutes, chill for at least 1 hour to firm up, and you have a no bake dessert that is sure to please!

This is a great dessert anytime you’re craving a fuss-free treat. Especially on those hot summer days, you don’t want to turn the oven on!

Some of our other favorite dessert recipes are Carrot Coffee Cake, Southern Peach Pie, Eggless Key Lime Pie, Strawberry Shortcake Recipe, and Lemon Sandwich Cookies.

Ricotta mousse recipe ingredients on a dark surface.

How to Make Ricotta Mousse

  • Drain the ricotta overnight for the best results. Place the ricotta in a cheesecloth-lined fine mesh strainer. Place it over a bowl, weigh it down, and refrigerate for at least 4 hours, overnight is best.
  • In the bowl of a food processor process the drained ricotta, vanilla extract, honey, and kosher salt until very smooth, about 2-3 minutes. Scraping down the sides as needed.
Ricotta in a cheesecloth lined strainer over a dark bowl, weighed down with another dark bowl.
Ricotta mousse whipped in the bowl of a food processor.
  • In a large bowl using an electric mixer whip the heavy cream until it forms stiff peaks, 1-2 minutes. Add the ricotta mixture and give it a whirl or two using the electric mixer just until it starts to mix together. Then switch to a rubber spatula and fold the mixture until it is evenly incorporated.
Whipped heavy cream in a glass mixing bowl.
Ricotta mixture folded into the whipped cream in a glass mixing bowl.
  • Cover the bowl and refrigerate for at least 1 hour up to overnight. Serve in a glass bowl or cup, and garnish with honey, torn fresh basil, and fresh fruit.
Ricotta mousse in a stemless martini glass garnished with strawberries, blueberries, basil, and honey.

Tips

  • I recommend using a high quality ricotta cheese and drain it well overnight.
  • If you don’t have a food processor or blender, use the electric mixer to whip the ricotta cheese until very smooth.
  • When using the electric mixer to blend the ricotta and whipped cream together, only mix just a little to get it to start combining. The ricotta mixture is very thick and a little difficult to blend at the beginning.
  • This can be made up to 1 day ahead. Cover it tightly and refrigerate.
  • Store any leftover ricotta mousse in the refrigerator covered tightly for up to 3 days.

Variations

  • Top with toasted slivered almonds, pistachios, or pine nuts.
  • Use any fresh fruit such as fresh raspberries, blackberries, strawberries, blueberries, or orange segments.
  • Instead of basil, you can use fresh mint.
  • Try a drizzle of balsamic vinegar or maple syrup instead of honey.

More No Bake Desserts

Are you on Pinterest? Click the button below to add this recipe to one of your boards!
Ricotta mousse in a stemless martini glass garnished with strawberries, blueberries, basil, and honey.

Ricotta Mousse Recipe

This ricotta mousse is a creamy, velvety smooth, decadent dessert that's perfect for any occasion. Only 4 ingredients whipped up in under 10 minutes!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Chilling Time: 1 hour
Servings: 4
Calories: 436kcal
Author: Leigh Harris

Ingredients
 

  • 16 oz Whole milk ricotta (15-16oz) 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, and wrap the cheesecloth over the top of the ricotta. Place it over a bowl, weigh it down, and refrigerate for at least 4 hours, overnight is best.
    16 oz Whole milk ricotta
  • In the bowl of a food processor or blender process the drained ricotta, vanilla extract, honey, and kosher salt until very smooth, about 2-3 minutes. Scraping down the sides as needed.
    1 1/2 tsp Vanilla extract, 2 tbsp Honey, 1/8 tsp Kosher salt
  • In a large bowl using an electric mixer whip the heavy cream until it forms stiff peaks, 1-2 minutes. Add the ricotta mixture and give it a whirl or two using the electric mixer just until it starts to mix. Then switch to a rubber spatula and fold the mixture until it is evenly incorporated.
    1 cup Heavy cream
  • Cover the bowl and refrigerate for at least 1 hour or until it is firm, up to overnight. Serve in a glass bowl or cup, and garnish with honey, torn fresh basil, and fresh fruit.
    Sliced strawberries, fresh blueberries, torn fresh basil, and honey

Notes

When using the electric mixer to blend the ricotta and whipped cream together, only mix just a little to get it to start combining. The ricotta mixture is very thick and a little difficult to blend at the beginning.

Nutrition

Calories: 436kcal | Carbohydrates: 14g | Protein: 14g | Fat: 36g | Saturated Fat: 23g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 125mg | Sodium: 185mg | Potassium: 183mg | Fiber: 0.02g | Sugar: 11g | Vitamin A: 1379IU | Vitamin C: 0.4mg | Calcium: 275mg | Iron: 1mg

Share With Your Friends And Family!

2 Comments

5 from 2 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *