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–+ servings
Italian Ricotta Cake
Italian Ricotta Cake is a cherished no-bake dessert passed down through generations, especially in Italian-American households. Traditionally made with ricotta cheese, ladyfingers, and a medley of sweet, rich ingredients like crème de cacao and chocolate chips, this cake resembles a layered tiramisu but with a creamy ricotta twist. It's a festive treat served during holidays, family gatherings, and special occasions, beloved for its light yet indulgent texture and old-world charm.
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Prep Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American, Italian
Servings 10
Calories 355 kcal

Ingredients
  

  • 2 pkg ladyfingers
  • 2 lbs ricotta cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup crème de cacao
  • 1/4 cup sweet chocolate chips (or 2 Hershey bars, chopped)
  • 1/4 cup candied fruit (optional)
  • 1 pkg Dream Whip (or similar whipped topping)
  • 1/2 pint heavy whipping cream

Instructions
 

Step 1: Prepare Whipped Topping

  • Whip 1 package of Dream Whip with 1/2 pint of heavy whipping cream until stiff peaks form. Set aside.

Step 2: Make Ricotta Mixture

  • In a bowl, whip ricotta cheese with powdered sugar and vanilla. Blend in crème de cacao.

Step 3: Add Chocolate and Fruit

  • Fold in chocolate chips (or chopped Hershey bars) and candied fruit, if using.

Step 4: Layer the Cake

  • Place a layer of ladyfingers in an 11"x8" pan. Spread a layer of ricotta mixture over the ladyfingers. Repeat layers until all ingredients are used, ending with ricotta mixture.

Step 5: Top with Whipped Cream

  • Spread prepared whipped topping over the final layer. Garnish with grated chocolate, sprinkles, or mint leaves if desired.

Step 6: Chill

  • Refrigerate for at least 4 hours or overnight before serving.

Tips

  • Use espresso-soaked ladyfingers for a tiramisu-inspired twist.
  • Swap candied fruit with dried cherries, cranberries, or chopped dates.
  • Add a hint of orange or lemon zest to brighten the ricotta mixture.
  • Fold in mini chocolate chips for stronger chocolate texture.
  • Replace Dream Whip with stabilized whipped cream or mascarpone cream.
  • Add a thin layer of raspberry or apricot jam between ladyfinger layers.
  • For a firmer set, blend in 2–3 tablespoons of mascarpone.
  • Use a springform pan for a cleaner presentation.
  • Dust the top with cocoa powder or powdered sugar before serving.
  • Chill overnight for best structural integrity and flavor.

Nutrition

Calories: 355kcalCarbohydrates: 44gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 4.5gCholesterol: 55mgSodium: 120mgPotassium: 150mgFiber: 0.8gSugar: 28gVitamin A: 740IUVitamin C: 0.5mgCalcium: 150mgIron: 0.9mg
Keyword chocolate, classic comfort food, heirloom dessert, holiday treats, holidays, italian dessert, no-bake, no-bake cake, potluck dessert, ricotta, vintage recipe
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