These Ricotta Crumb Bars are really tender, creamy and soft. They have a sandy, buttery crust and topping, with a sweet cheese filling.
Ricotta cheese is an excellent filling in desserts and in this case, makes these Ricotta bars taste very much like cheesecake. The sandy, super tender crust just melts in your mouth and the cheesecake-like center is much more delicate and soft than a traditional cheesecake made with cream cheese. The crumb topping gives these simple treats a "bakery" finishing touch. Altogether, this dessert is SO quick to put together and then all you have to do is cut them up and serve.
As an introvert, I’ve always loved to spend time at home. There is nothing more comforting to me than relaxing in our "humble abode”, no matter what I might be doing - housework, cooking, cleaning, reading a good book while curled up on the couch, spending time with my husband or sipping a cup of tea while watching all the deer and turkeys paying us a visit in our yard.
Even though I love spending time with people, I’m definitely more comfortable in my bedroom slippers than in party shoes.
I think this dessert is just like me, very simple, homey and quiet. It doesn’t call attention to itself and isn’t very complicated or fancy. The delicious aroma of dessert baking in the oven adds another dimension of coziness to the atmosphere. It's perfect anytime of the year, any day of the week.
Video of How To Make Ricotta Crumb Bars
Ingredients for the Ricotta Crumb Bars:
The crust and topping are made with all purpose flour, baking soda, a bit of salt and butter.
The cheesecake like filling is made with ricotta cheese, granulated sugar, eggs and vanilla extract.
What Can You Use Instead of Ricotta Cheese?
Instead of ricotta cheese, you can also use cottage cheese, drain it first though. You can also use farmer's cheese, which will work perfectly.
If you want to use cream cheese, you can do so, although it will have a different texture.
Making the Crust and Topping:
Combine the flour, baking soda and salt in a food processor. Pulse a few times to combine and then add the butter, in 1 Tablespoon pieces. The butter should be soft, at room temperature.
Pulse to combine, until the butter is dispersed in the flour and is a crumbly texture with pea sized butter pieces throughout.
Instead of a food processor, you can use a pastry blender or a fork to combine the flour with the butter.
If you want the crust to have a more buttery and shortbread cookie consistency, not as crumbly add more butter. You can use about ¼ - ⅓ cup more butter and the crust will not be as crumbly.
Preparing the Filling, Assembling and Baking the Ricotta Crumb Bars:
Mix the ricotta cheese, sugar, eggs and vanilla until thoroughly combined. You can use a mixer or mix it by hand with a whisk, or even use the same food processor that you used for the crust, just put the flour mixture into another bowl.
Put ⅔ of the flour mixture into the bottom of the prepared baking dish and press it into the bottom of the dish. Be sure to press the crust very firmly into the bottom of the baking dish, using a large spoon or the bottom of a measuring cup.
At this point, you might be wondering, how is this ever going to work? I know. Even though I've made these bars many times, it still amazes me every time that it comes together at the end.
Pour the cheese mixture over the crust and sprinkle the remaining flour mixture over the top of the ricotta filling.
Bake in the preheated oven for 35-40 minutes. Let the bars cool for 10 minutes before cutting them into pieces.They will be very delicate and tender, so be gently when you are handling them. There will be crumbs - that's why I called them Ricotta Crumb Bars:).
Store at room temperature, covered, up to 3 days or in the refrigerator up to a week, covered.
Other Ricotta Desserts:
PrintRicotta Crumb Bars
These Ricotta Crumb Bars are really tender, creamy and soft. They have a sandy, buttery crust and topping, with a sweet cheese filling.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 mins
- Yield: 36 bars
- Category: Sweets
Ingredients
Crust/Crumb Mixture:
- 2 cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (12 Tablespoons) butter, plus 1 Tablespoon for greasing the baking dish (room temperature)
Filling:
- 2 cups ricotta cheese (1 lb)
- ¾ cup granulated sugar
- 4 eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 13 x 9 inch baking dish with 1 Tablespoon of butter.
- In a food processor, combine the flour, baking soda and salt. Pulse a few times to combine. Add the butter, in 1 Tablespoon pieces to the flour and pulse to combine, until the butter is dispersed in the flour and is a crumbly texture with pea sized butter pieces throughout.
- In a medium bowl, mix the ricotta cheese, sugar, eggs and vanilla until thoroughly combined.
- Put ⅔ of the flour mixture into the bottom of the prepared baking dish and firmly press it into the bottom of the dish.
- Pour the cheese mixture over the crust and sprinkle the remaining flour mixture over the top of the ricotta filling.
- Bake in the preheated oven for 35-40 minutes. Let the bars cool for 10 minutes before cutting them into pieces.
- They will be very delicate and tender, so be gently when you are handling them. Store at room temperature, covered.
Notes
If you want the crust to have a more buttery and shortbread cookie consistency, not as crumbly add more butter. You can use about ¼ - ⅓ cup more butter and the crust will not be as crumbly.
This recipe was originally published here at Olga's Flavor Factory on August 31, 2014. I added a video and clarified the instructions, but the recipe is still the same. This has been our family favorite and many readers' favorite for years. Enjoy!
Hi ) do the eggs have to be room temperature?
In this particular recipe, the eggs do not need to be room temperature. You can use them right out of the refrigerator, Veronika.
Great. We made some adjustments: extra 1/4 cup butter, 1/4 tsp salt, and 1/4 cup sugar for more of a shortbread crust. We used a 9x9 pan (for a thicker crust) and parked the crust for 10 minutes. We made half of the cheese mixture and included vanilla. For the crumb topping, added 1/4 tsp cinnamon and a sprinkling of chocolate chips. In the last 10 minutes of baking, we sprinkled it with turbinado sugar for crunch. Excluding the 10 min par baking, bake time was 35 minutes.
Hi Christine,
Thank you so much for sharing your adjustments! It sounds like you made some delicious tweaks to the recipe. It’s wonderful to hear that your adjustments worked out so well, and I’m so glad you enjoyed the bars. Thanks again for taking the time to share your experience, and happy baking!
I am baking this recipe right now. I thought it sounded delish!!! I will finish my response after they come out of the oven. We just tasted them and they are light and yummy. I added the 1/4 cup of sugar to the cust and I used 1 cup of butter in the crust after tasting them I added a powdered sugar glaze, we have a sweet tooth at my house. They are light and yummy and they leave you wanting another. They definitely morish. I am really glad I tried it Thank you!
Thanks for sharing! Does it freeze well?
I've never tried freezing them, so I can't say for sure, but if you try it, let me know how it goes.
This looks so good! What a great combination of flavors!
Very good! Light and sweet, such a good desert!
This recipe is very good and easy, however it did taste a little too eggy maybe because I used 4 extra large eggs. Question: will the recipe still work if 3 extra large eggs are used instead of 4 eggs? Can lemon zest be added as well? Thank you
Hi Joanne! I'm pretty sure it will still work with 3 eggs. If you prefer not to have an "eggy flavor", I would recommend using less egg whites. Egg whites are what give things an eggy flavor. You can just use egg yolks and remove the egg whites and it will probably still work and won't taste eggy at all.
I’m disappointed cheese mix taste great but it’s so dry taste like flour and did recipe to the T. How can I save it. Is there something I can add to baked squares to help serve it up
Please and thanks
It sounds like the butter wasn't worked into the flour enough. If the butter isn't incorpoarted into the flour enough, it could be too dry. Next time, you can even add more butter.
So sorry it didn't work out for you. You can add some fruit to add some "juiciness", or even pie filling or whipped cream. Hope that helps.