No-Bake Honey Pistachio Ricotta Bars
A delightful treat that combines a creamy texture with a crunchy pistachio topping, these No-Bake Honey Pistachio Ricotta Bars are perfect for a sweet snack or a show-stopping dessert for any occasion.
Servings: 12 bars
Calories: 225kcal
Ingredients
For the crust
- 200 g graham crackers or digestive biscuits, crushed This forms a crunchy base.
- 80 g unsalted butter, melted Brings richness and binds the crust.
- 1 tbsp honey Adds sweetness.
For the ricotta filling
- 250 g whole-milk ricotta Provides the creamy texture.
- 100 g cream cheese, softened Enhances creaminess and adds tang.
- 60 ml honey Adds depth and sweetness.
- 1 tsp vanilla extract Elevates the flavor.
- 1 tsp lemon zest Adds refreshing brightness.
For the topping
- 100 g shelled pistachios, chopped Provides essential crunch.
- 1 tbsp brown sugar Adds caramel flavor.
- 1 tbsp honey Binds the topping ingredients.
- 1 tbsp unsalted butter, melted Helps combine the topping ingredients.
- Optional dried cranberries or chopped dates For added sweetness and chew.
Instructions
Preparation of the crust
- Mix the crushed biscuits with melted butter and a tablespoon of honey in a mixing bowl until it resembles wet sand.
- Transfer to a parchment-lined 20x20 cm pan and press it firmly into an even layer.
- Chill the crust in the refrigerator while preparing the filling.
Mixing the ricotta filling
- Beat together the ricotta cheese, softened cream cheese, 60 ml of honey, vanilla extract, and lemon zest in a separate bowl until smooth and fluffy.
- Spread the ricotta mixture evenly over the chilled crust.
Preparing the topping
- In a small bowl, combine the chopped pistachios with brown sugar, melted butter, and honey.
- Mix in dried cranberries or chopped dates if using.
Assembly and chilling
- Sprinkle the pistachio mixture over the ricotta layer, pressing down lightly.
- Cover the pan and refrigerate for at least 4 hours or overnight to set.
Serving
- Slice into squares or rectangles using a hot knife for clean edges.
- Serve chilled for the best texture.
Notes
Bars can be made a day in advance. Consider using a hot knife for slicing.