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!
What an amazing, delicious treat it is! I made it many times and writing a review now. I, personally, love Ricotta (well, actually I love tvorog - hi, Russia🤭), so I've tried some baking with Ricotta before but this one is the best! Even my picky son loved it and asks me to make "his favorite pie" (мой любимый пирог). My guests also enjoyed it too. Thank you so much for sharing amazing recipes! I'm SO glad I found you, now I never worry what to cook for my family or for my guests 🥰
Will adding lemon zest change the filling
No, it will only change the flavor. You can certainly add it if you like.
I found this recipe tonight while looking for something to use up some extra ricotta, and they were a big hit! I made a half size batch and baked in an 8"x8" pan. I used a bit of extra butter to make the crust a little more short bread-ish, and just mixed it by hand like I do for scones. My husband described them as "somewhere between bread and cheesecake" and ate three pieces!
Made this for dessert this evening. Stunningly yummy. Thank you for recipe, Will save to make again. Needed to use up some ricotta. Found it hard to convert to French measures(metric but 2c flour = 300g ; 3/4+ c butter = 200g; 2 250g tubs ricotta; 170g sugar; teaspoons are same. Incase someone else wants equivalents Also cook at 175*C for 350*F
Brilliant!
That's wonderful, Jill! So happy to hear that you enjoyed the Ricotta Bars. Thank you for taking the time to write.
Quick and easy recipe for leftover ricotta; however, the ricotta I normally used downsized to a 15 ounce container, so I augmented with 1/4 cup of sour cream. My BF had two HUGE pieces after dinner! Thanks for posting this!
I'm so glad you enjoyed it. I like adding sour cream for the same reason too - 15 oz is just not enough:).
Just out of the oven. Well not quite, I've already had 2 small squares. This is a perfect recipe for me. Not too sweet. I added a couple of tablespoons butter as suggested. Came together easily and will be a wonderful addition to my recipe collection. I look forward to dinner parties again.
I found this looking for ways to use ricotta. What a find!
I'm so happy to hear that you enjoyed the Ricotta Bars, Marianne. Thank you for taking the time to write.
I stumbled onto this recipe a couple of months ago and had only just now tried it and don't regret a thing! They are so yummy and way simpler to make than some other recipes out there, also very filling for a dessert. Definitely recommend and will try them again!
I'm so glad you enjoyed them, Kate. Thank you for taking the time to write.
I made these and they were absolutely delicious! I added a little sugar to the crumb topping and also sprinkled some cinnamon. Will definitely make again!
That's great, Barbara! Thank you for taking the time to write. I'm so glad you enjoyed them.
I made these and they were delicious! After they came out of the oven the crust was a very crumbly. We stored it in the fridge and the next day they held together nicely. We recommend them cold! Thank you for the recipe.
Thank you so much for this recipe! I Iook forward to making these bars. Do the bars need to be refrigerated afterwards or can they be left out?
You can leave them at room temperature for 1-2 days, Stacy.
The bottom layer never turned into a crust for me...it literally stayed a flour mixture with little buttery lumps. Do you have idea what I did wrong? The filling was delicious so I’d love to try these again if I can figure out how to make the crust correctly!
You may have needed to mix it up more so that the flour melted into the flour better.
Thank you for such a yummy recipe, Olga! I honestly lost count how many times I've made this crumb bar in this month alone and its only the 16th! 🙂 Thank you again!
That's wonderful, Yana! I'm so happy to hear that. Thank you for taking the time to write.
Hello my dear. These bars look sooo good. I’m wondering. Can they be frozen ??
I haven't tried it myself, but they probably can. There aren't usually very many left whenever I make them:).
My flour on the top never cooked. Did i put in too much? 🙁
Thank you so much! Been meaning to find this recipe!🙈For these bars! Can't wait to try it!
I hope you enjoy them, Rose.
Does the butter need to be frozen?
No, it just has to be cold.