If you’re a fan of creamy, dreamy desserts with a buttery, nutty crust, these Vanilla Ricotta Pie Bars are about to become your new favorite treat! They’re everything you love about a classic ricotta cheesecake—smooth, lightly sweet, and infused with warm vanilla—paired with a delicate yet sturdy almond crust that melts in your mouth.
Perfect for brunch, dessert, or a midday indulgence, these bars are simple to make but taste absolutely luxurious. Ready to bake up something incredible? Let’s get started!
⭐ Why You’ll Love These Vanilla Ricotta Pie Bars
🍯 Lusciously Creamy: The ricotta filling is smooth, light, and subtly sweet with a hint of vanilla.
🌰 Perfectly Buttery Almond Crust: It’s crumbly yet firm enough to hold the filling beautifully.
🍋 Bright & Balanced Flavor: A touch of lemon zest lifts the richness, making each bite irresistible.
💡 Simple Yet Elegant: No complicated steps—just mix, bake, and enjoy!
🥄 Naturally Gluten-Free: Made with almond flour, these bars are a great option for those avoiding gluten.
🛒 Ingredients You’ll Need
For the Buttery Almond Crust:
1 ½ cups almond flour (more for a thicker, sturdier base)
¼ cup unsalted butter, melted (for richness)
2 tbsp powdered sugar (creates a finer texture)
¼ tsp salt (enhances the flavors)
For the Creamy Ricotta Filling:
2 cups whole milk ricotta cheese (drained if too wet)
½ cup granulated sugar
1 vanilla bean, seeds scraped (or 2 tsp vanilla extract)
1 tbsp lemon zest (for a bright contrast)
2 large eggs (room temperature, for a smooth texture)
1 tbsp cornstarch (helps firm up the filling)
Powdered sugar (for garnish)
🍽️ Kitchen Tools You’ll Need
✔️ 8×8-inch baking pan
✔️ Parchment paper (for easy lifting)
✔️ Mixing bowls
✔️ Whisk or hand mixer
✔️ Spatula
✔️ Measuring cups & spoons
👩🍳 How to Make Vanilla Ricotta Pie Bars
1️⃣ Preheat the Oven
Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides. This will make removing the bars super easy later!
2️⃣ Prepare the Almond Crust
In a mixing bowl, combine almond flour, melted butter, powdered sugar, and salt. Stir until the mixture becomes crumbly but holds together when pressed.
Press the dough evenly into the bottom of the prepared pan, making sure it’s packed firmly for a solid base.
3️⃣ Par-Bake the Crust
Bake the crust for 12-15 minutes, or until lightly golden and fragrant. Let it cool for about 5 minutes while you prepare the filling.
4️⃣ Make the Creamy Ricotta Filling
In a large bowl, beat the ricotta cheese, sugar, vanilla bean seeds (or extract), and lemon zest until creamy and well combined.
Add the eggs one at a time, mixing gently after each addition to keep the filling light and smooth.
Finally, stir in the cornstarch—this helps create a firm yet creamy consistency, similar to cheesecake.
5️⃣ Pour & Bake
Pour the ricotta filling over the slightly cooled crust and smooth the top with a spatula.
Bake for 30-35 minutes, or until the filling is set with a light golden hue on top. The center should have a slight jiggle when gently shaken.
6️⃣ Cool Completely
Allow the bars to cool fully in the pan at room temperature. Then, for best results, chill them in the fridge for 1-2 hours before slicing. This extra step ensures the filling firms up properly.
7️⃣ Slice & Serve
Once chilled, lift the bars out of the pan using the parchment paper and place them on a cutting board.
Dust with powdered sugar, slice into squares or bars, and enjoy!
🍽️ What to Serve with These Ricotta Pie Bars
These bars are delicious on their own, but if you want to take them to the next level, try pairing them with:
🍓 Fresh Berries – Strawberries, raspberries, or blueberries add a fresh contrast.
🍯 Drizzle of Honey – A little extra sweetness makes these bars shine.
☕ Espresso or Coffee – The creamy, vanilla-filled bars are perfect with a bold coffee.
🍫 Dark Chocolate Shavings – For an elegant, indulgent touch.
🔥 Pro Tips for the Perfect Bars
✅ Drain the ricotta if it’s too wet – If your ricotta has a lot of liquid, place it in a fine-mesh strainer or cheesecloth for 30 minutes to remove excess moisture.
✅ Use vanilla bean for maximum flavor – If you can, scrape the seeds from a whole vanilla bean—it makes a world of difference!
✅ Don’t overbake! – The center should still have a slight jiggle when you take them out of the oven.
✅ Chill before slicing – This helps the filling firm up for those clean, picture-perfect cuts.
✅ For a thicker crust – Add ¼ cup more almond flour to the crust mixture.
🥶 Storage & Freezing Instructions
🍰 Fridge: Store the bars in an airtight container in the refrigerator for up to 4 days.
❄️ Freezer: These bars freeze well! Wrap individual bars in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
❓ Frequently Asked Questions
Can I make these bars ahead of time?
Yes! In fact, they taste even better the next day. Make them a day in advance and store in the fridge until ready to serve.
Can I use a different crust?
Absolutely! You can swap the almond flour crust for a traditional graham cracker crust if you prefer.
Do I have to use cornstarch?
Cornstarch helps the filling set properly, but if you don’t have it, all-purpose flour or arrowroot starch can be used as substitutes.
Can I make these dairy-free?
For a dairy-free version, try substituting the ricotta with blended silken tofu or a dairy-free ricotta alternative. Use coconut oil instead of butter in the crust.
✨ Final Thoughts
These Vanilla Ricotta Pie Bars with Buttery Almond Crust are a little slice of heaven! Rich, creamy, and bursting with vanilla flavor, they’re easy to make yet elegant enough for any special occasion.
So go ahead, bake a batch, dust them with powdered sugar, and enjoy every luscious bite!
📸 Made this recipe? Snap a pic and share it on Pinterest or Instagram—I’d love to see your delicious creations!
🍰 More Sweet Treats to Try
🍋 Lemon Ricotta Almond Pancakes – Light, fluffy, and full of citrusy goodness.
🍫 Chocolate Almond Flour Brownies – Rich, fudgy, and naturally gluten-free!
🥥 Coconut Macaroons Dipped in Dark Chocolate – A chewy, coconut lover’s dream.
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