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!
Thanks for sharing! Does it keep long?
We've never had it last more than 1-2 days in our house, since everyone devours it so quickly:).
This looks so good! What a fun recipe to make with kids!
Has anyone made these in cupcake tin with paper liners? I'm thinking of making these for a bake sale and would be easier to sell in that form.
Olga,
I normally don’t comment but I HAD TO with this recipe. I made these this past weekend and they are AMAZING! 🤩 can’t believe I haven’t tried making them before. I’m obsessed.
Thank you for sharing your love of food with the rest of us gals. God bless you, and everything you do.
Could I pop some fresh blueberries into the cheese mix?
I don't see why not - sounds like a yummy combination.
I made these this morning. They're good, but to serve as a dessert, I think the topping needs to be sweetened a little bit. I drizzled some powdered sugar icing over the top. Also, the recipe doesn't say whether or not these should be refrigerated after they are cooled.
I'm glad you enjoyed the Ricotta bars, Connie:).
I don't refrigerate the bars, but you can if you prefer.
So delicious and easy! I did tweak it a little. I used a cup of butter and I did use my hands rather than the food processor. I used 2/3 of the mixture for the crust. Then I added another 1/4 stick of butter and about 1/4 cup of sugar to the mixture that was left for the topping . I mixed it with my hands working it into a crumble. I made a blueberry reduction which was almost at a jam consistency…added a bit of lemon juice to that. I also added lemon zest to the ricotta mixture. Assembly: crust, ricotta mixture, blueberry reduction, crumble topping and baked for 40 min. The sugar in the topping created a bit of a crunch in the top…yum! I will definitely make this again!!
Thank you for sharing your feedback, Michelle:).
Can you make this with gluten free flour ?
I have never tried it, but I'd love to hear how it works if you experiment with it.
Don't you have to refrigerate this cake?
I personally never do, Rosalie, but you can, if you want to.
I made these Ricotta Crumb Bars at the end of December 2021...about a week ago. I made the recipe exactly as stated but instead of using the food processor for the crumb topping, I just used my hands to brake up the butter into the flour mixture...came out just fine. The bars looked just like the picture above. These bar are so delicious! My husband and I ate the whole pan by ourselves...it took us a few days lol. I will definitely make these over and over again. It will be put into my yummy dessert folder. Thank you for sharing your recipe.
That's wonderful, Bonnie-Marie! I'm always so happy to hear such great feedback. Thank you for taking the time to write.
The filling is delicious but the crust is to floury and to blah. I put some sugar on top which tasted much better. Next time I make the cheese cake I will put about a half cup of sugar in the crust mixtures.
I had some leftover ricotta from making eggplant parmesean the other day and searched for a recipe to use it and stumbled on this one. I made them last night with the intention to cut the recipe in half and made the mistake of using all 4 eggs. Needless to say it can out “eggy” and wasn’t good at all. Determined to try these I made them again tonight and they were pretty good, not sweet at all. Actually my husband want them sweeter so the next I make them I’ll add sugar to the filling. Otherwise I enjoyed them; thanks!!
Thank you for sharing your feedback, Teena. I really enjoy "eggy" desserts, but I can understand that it's not for everyone. I'm glad you made it work for your taste preference.
I only have three eggs on hand instead of four. Do you think three eggs will work in this receipt?
I haven't tried it with less eggs, Tavia. It will probably still work but it may have a slightly different texture.
The concept is good, and the bars are delicious!! We still ate the whole batch, BUT I felt the base and crumb coat was pretty floury, so next time I will be trying them with a little more butter! (Granted I did cut the recipe in half so some of the measurements weren’t perfect and that might have made the difference).
Would it be possible to substitute Orange flavor for the vanilla? Or any flavor?
You can add whatever flavor you like.
Looks so delicious. If I want to add lemon juice to add some lemon flavor to it, can I do that? How much lemon juice do I need to add? Thank you!