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 1x
- 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!
YUMMY!!! Honestly I was a bit nervous about the baking soda in these... I was hoping that you won't be able to taste it in the "dough" but let me tell ya, these are DELICIOUS! I love everything ricotta cheese related, especially desserts and these are no exception!!! Now just waiting on the kids and hubby to try these bars when they come home 😉
Yay! I'm thrilled that you enjoyed these Ricotta Crumb Bars, Yelena. Thank you so much for taking the time to write. I hope your family enjoys them too:).
Thank you so much for such a great recipe! I substituted ricotta with Farmers cheese. It was so good I made this 3 times in 2 days! Me and my husband practically ate almost the entire thing in one day (probably not a good thing) but it just melts in your mouth.
Olga, I made these today and they tasted kind of eggy, like a soufle. Do you think I could put one or two fewer eggs in the cheese mixture?
I've only tried it the way I posted the recipe, Aleksandra. I haven't tried it with less eggs. You can give it a try.
Can't wait to make this!!! Can I use brown sugar instead?
It would probably work, although I've never tried it myself, Maria.
I have been making these for a while now and realized I didn't thank you for another great recipe. I added 1/4 cup of sugar to the crust because I didn't like the salty/semi sweet taste and by adding only 1/4 cup it makes its perfect and not overly sweet. Also I don't have a processor and always make all Crumb or streusel recipes with hands and never have problems with butter melting or becoming to soft. Just FYI.
I've had many people ask for recipe so its a winner!! Thanks again 🙂
Thanks for taking the time to write, Jenny. I am so happy to hear that you enjoyed this recipe.
You can definitely make this without a food processor, it just makes it a lot faster.
Hi Olga, quick question. I don't have a food processor. Anything i can use instead?
Lily, you can use a fork to work the butter into the flour mixture and mix it with your hands quickly. You don't want the heat of your hands to melt the butter completely. It should work just fine.
Looks delicious!!! 🙂 I love ricotta, i have to try this.
These are so good! I just made them this morning and have already eaten 2 bars! Even my husband who doesn't like sweets, had a bite and liked it.
Thank you for taking the time to blog, I love following your stories
That's awesome, Yelena. Glad to hear that you liked it.
Thank you Olga for another simple and delicious recipe. These crump bars will be on my quick to-do list when I do not have a lot of spare time. Do you think I can substitute ricotta for tvorog in this recipe? I was even thinking of adding raisins or some other dried fruits to the ricotta.
Absolutely, Lana! I've used farmer's cheese instead of ricotta and it turns out great. Raisins are always a great addition to farmer's cheese or ricotta too.
Hello Olichka,
Yesterday I your Golubtsi 🙂 my hubby loved them 🙂 we had them for dinner 🙂 then at 10 pm just as I'm half asleep his like "where are those Galubtsi" haha 🙂 so he had them late at night 🙂 and took them to work 🙂 (I made a big batch)
Then I made your ricotta crumb bars!! I was dreaming then ever since you posted them 🙂 and as soon as they where cooked we both ate them but honestly had a disappointed face 🙂
Then put it back in the oven for another ten minutes 🙂
And this morning ate 2 🙂 they are absolutely perfect!!!! I should never doubt your site 🙂 it must have been my oven 🙂
They are my fav now!!!
Absolutely Devine! 🙂
Also I read your story about your little angel! That Jesus decided to take to heaven! And I sobbed! Hubby kinda looked like he was going to cry!!
My parents know a family a big family!
Heaps of children! And when they had there first born, it was dying and the church and parents prayed and prayed pretty much begged this baby from God, his said you can have this child but he won't be christian (something along this lines) as far as I heard from my parents he grew up giving the parents grief. And siblings. All his siblings are christian.
He got married and His two daughters became christian.
God knew why, sometimes we have sorrow, but God does things for his best. Also for his Glory.
Your a very inspiring women! I'm going to share this story. It's absolutely a treasure.
Xxx Alinchik!
Thank you for such a sweet comment, Alina. I really appreciate it. Thanks for taking the time to write.
Olga, I made this today and my family loved it! Very easy and so good. Thank you!
Olga, this recipe looks delicious! I was wondering though, how does the flour/butter mixture come out in texture and taste once the dish is baked? One could automatically assume it could be pasty but I feel that you might say that is not quite the case.
It has never come out "pasty" for me, Lana. The bottom crust is similar to a shortbread crust, and the top is just like any crumb topping.
I cannot wait to make this! 🙂 It looks wonderful! 🙂
Can I substitute ricotta with sour cream?
No, sour cream has a completely different texture and will not bake up the same way as ricotta. Since there is a significant amount of ricotta, you shouldn't use sour cream.
Maybe I did something wrong, but this was not good. The amount of egg was too much, and the crust was too floury, so it tasted like sweetened scrambled eggs on flour. It just hit the trash. I'm sad about my ricotta going to waste. If I were to ever try this again, I would do half the amount of egg, and for the crust I would do a graham cracker crumb crust with melted butter and sugar, and add a tiny bit of brown sugar crumble on top.
Olga this looks so yummy! I can see this as a breakfast or dessert dish. Reminds me a little of blini stuffed with cheese
My MIL make a recipe similar to this, but with cream cheese. She also freezes a portion of the crust and grates it over the top before baking. It happens to be my husbands favorite dessert. I can't wait to try your version. We love your blog. Keep it coming!