Ricotta Crumb Bars

Name: Ricotta Crumb Bars
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups all purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup (12 Tablespoons) butter, plus 1 Tablespoon for greasing the baking dish (room temperature); 2 cups ricotta cheese (1 lb); 3/4 cup granulated sugar; 4 eggs; 1 teaspoon vanilla extract

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:

How to make the crust and topping for the Ricotta Crumb Bars in the food processor.

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 1/4 – 1/3 cup more butter and the crust will not be as crumbly.

Preparing the Filling, Assembling and Baking the Ricotta Crumb Bars:

Ricotta Crumb Bars tutorial; preparing the cheese filling, layering the crust, sprinkling with the topping and baking.

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 2/3 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:

Ricotta Cheesecake

Chocolate Ricotta Cheesecake