When tangy lemon meets creamy ricotta and rich cream cheese, something magical happens in the kitchen. This Ricotta and Cream Cheese Tart with Lemon is that sunshine-infused creation you’ll find yourself craving on lazy weekends or fancy gatherings alike. A buttery graham cracker crust provides a satisfying crunch, while the custardy filling strikes the perfect balance between sweet and bright. Each bite feels like a playful dance of flavors—soft, smooth, and utterly irresistible. Pulling it from the oven fills your home with an inviting warmth, and the final chill in the fridge sharpens the citrus notes into a clean, refreshing finish that makes you want just one more slice.
I first fell in love with this dessert during a summer picnic, when friends couldn’t stop raving about its silky texture and zesty punch. As someone who adores combining simple ingredients into standout dishes, I love that this tart feels fancy but is so approachable. Even if you’re a complete beginner in the kitchen, the recipe’s straightforward steps will guide you to success. Whether it’s a weeknight treat, a holiday platter centerpiece, or an anytime pick-me-up, this lemony ricotta tart delivers smiles all around.
KEY INGREDIENTS IN RICOTTA AND CREAM CHEESE TART WITH LEMON
Every great tart starts with top-notch ingredients that each play a special role. From building the perfect crust to crafting that dreamy filling, these are the stars of our Ricotta and Cream Cheese Tart with Lemon.
- Crushed graham crackers
A classic foundation for the crust, these crumbs offer just the right amount of sweetness and texture. Their golden hue and subtle honey-kissed flavor complement the tangy filling beautifully.
- Unsalted butter
Melted and mixed with the crumbs, butter binds everything together into a sturdy, tender base. Because it’s unsalted, you control exactly how sweet or savory your crust turns out.
- Granulated sugar
Used both in the crust and in the filling, sugar balances the tang of lemon, smooths out the dairy, and helps achieve that lightly golden hue around the edges. It’s the sweet backbone of this dessert.
- Ricotta cheese
Drained so it’s not watery, ricotta brings a gentle, milky flavor and lusciously creamy texture. It pairs perfectly with cream cheese for a lighter, silkier finish.
- Cream cheese
Softened to room temperature, cream cheese adds tang and richness that elevate the filling to a luscious, cheesecake-like consistency.
- Eggs
Each egg contributes structure and a smooth custard base. Added one by one, they help the filling set without cracking or becoming rubbery.
- Lemon zest
Finely grated outer peel infuses bright citrus oils into the filling, offering bursts of lemon fragrance with every forkful.
- Fresh lemon juice
The liquid gold that delivers that unmistakable tartness. It balances the sweetness and enhances the overall freshness of the tart.
- Vanilla extract
A splash of pure vanilla rounds out the flavors, adding a warm, aromatic depth to the citrus and cheeses.
- Salt
Just a pinch heightens every flavor, cutting through richness and accentuating the sweet-tart harmony.
HOW TO MAKE RICOTTA AND CREAM CHEESE TART WITH LEMON
Let’s dive into the step-by-step process to transform simple ingredients into an elegant dessert. Follow these detailed instructions to ensure your tart bakes up flawless, boasting a crisp crust and a silky, flavorful filling.
1. Preheat the oven to 350°F (175°C). This ensures even baking and helps the filling set without overcooking the edges.
2. In a small bowl, mix the crushed graham crackers, melted butter, and 2 tablespoons of sugar until well combined. Use a fork or pastry cutter to achieve an even, damp crumb mixture.
3. Press the mixture evenly onto the bottom of a 9-inch tart pan. Apply firm, even pressure (a measuring cup works well) to form a compact, level crust. Set aside.
4. In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy. Scrap down the sides occasionally to incorporate every bit.
5. Gradually add the 2/3 cup sugar, continuing to beat until well blended and the mixture is glossy.
6. Add the eggs one at a time, beating well after each addition so the filling stays perfectly emulsified.
7. Stir in the lemon zest, lemon juice, vanilla extract, and salt until fully incorporated. The mixture should look uniform and fragrant.
8. Pour the cheese mixture over the prepared crust, spreading it evenly with a spatula so the surface is smooth.
9. Bake the tart in the preheated oven for 35–40 minutes or until the center is set and the edges are slightly golden. A gentle jiggle in the middle is fine—it will firm up as it cools.
10. Remove the tart from the oven and let it cool to room temperature on a wire rack. Then refrigerate for at least 2 hours before serving to lock in that creamy texture.
11. Serve chilled, optionally garnished with fresh lemon slices or a sprinkle of powdered sugar for a final decorative touch.
SERVING SUGGESTIONS FOR RICOTTA AND CREAM CHEESE TART WITH LEMON
When it comes time to present this tart, how you serve it can elevate the experience even further. Whether you’re hosting a brunch, a dinner party, or simply treating yourself, these ideas will help you showcase your creation in style.
- Lightly dust the top with powdered sugar just before serving for an elegant, snow-dusted look. The fine sugar adds a delicate sweetness that contrasts beautifully with the tart lemon tang.
- Arrange fresh berry medley—such as raspberries, blueberries, and sliced strawberries—around each slice. The vibrant colors and juicy bursts marry perfectly with the creamy, citrus layer.
- Garnish each plate with a sprig of fresh mint or edible flowers. These bright green accents not only look stunning against the pale yellow filling but also add a fresh herbal note to every bite.
- Serve alongside a hot beverage like Earl Grey tea or lightly roasted coffee. The warm drink balances the cold, creamy texture, creating a comforting contrast of temperatures and flavors.
HOW TO STORE RICOTTA AND CREAM CHEESE TART WITH LEMON
Proper storage is key to maintaining the tart’s creamy texture and vibrant lemon flavor. With a few simple techniques, you can keep this dessert at its best for days, making it perfect for make-ahead celebrations or last-minute treats.
- Refrigerate in an airtight container or cover the tart pan tightly with plastic wrap. This prevents any odors from seeping in and ensures the filling stays moist without drying out.
- For longer storage, slice the tart first and individually wrap each piece in plastic wrap before placing in a sealed freezer bag. When you’re ready, thaw slices in the fridge overnight for a quick dessert fix.
- If you plan to serve within two days, simply cover with foil and keep in the coldest part of your refrigerator (usually the back). This gentle method helps preserve the creamy consistency.
- Avoid leaving the tart at room temperature for more than two hours to maintain food safety and prevent the dairy from spoiling.
CONCLUSION
This Ricotta and Cream Cheese Tart with Lemon is a celebration of contrasts: tangy citrus brightness nestled in a smooth, creamy filling, all supported by a crumbly, buttery crust. From novice bakers to seasoned dessert devotees, the recipe’s clear steps and flexible make-ahead options ensure you’ll feel confident every time you whip one up. The natural sweetness of the graham cracker crust pairs seamlessly with the lush ricotta-cream cheese blend, while the fresh lemon juice and zest deliver just the right zing. Whether you choose to garnish with berries, mint, or a simple dusting of powdered sugar, each presentation will highlight the tart’s sunny disposition. You can easily prepare it a day in advance, freeing you up to focus on other dishes or simply enjoy some relaxing moments before your gathering begins.
Feel free to print this article and save it for later reference—your future self will thank you when you need a dependable, crowd-pleasing dessert recipe at short notice. Below, you’ll find a handy FAQ to troubleshoot any questions that might pop up while you bake. If you try this tart, I’d love to hear how it turned out: drop your comments, questions, or feedback so we can all learn, experiment, and share in the joy of creating sweet, lemony memories together!
Ricotta and Cream Cheese Tart with Lemon
Description
This Ricotta and Cream Cheese Tart with Lemon features a smooth, creamy filling with a bright citrus kick, all resting on a buttery graham cracker crust. A delightful treat for the senses!
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a small bowl, mix the crushed graham crackers, melted butter, and 2 tablespoons of sugar until well combined.
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Press the mixture evenly onto the bottom of a 9-inch tart pan. Set aside.
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In a large mixing bowl, beat the ricotta cheese and cream cheese together until smooth and creamy.
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Gradually add the 2/3 cup sugar, continuing to beat until well blended.
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Add the eggs one at a time, beating well after each addition.
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Stir in the lemon zest, lemon juice, vanilla extract, and salt until fully incorporated.
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Pour the cheese mixture over the prepared crust, spreading it evenly.
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Bake the tart in the preheated oven for 35-40 minutes or until the center is set and the edges are slightly golden.
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Remove the tart from the oven and let it cool to room temperature. Then refrigerate for at least 2 hours before serving.
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Serve chilled, optionally garnished with fresh lemon slices or a sprinkle of powdered sugar.
Note
- This tart can be prepared a day in advance and stored in the refrigerator.
- For a nutty twist, add ground almonds or pecans to the crust mixture.
- For a brighter flavor, increase the lemon zest or lemon juice to your taste preference.
- Ensure all dairy ingredients are at room temperature for a smoother filling.
- Try topping the tart with fresh berries for a burst of color and flavor.
