When it comes to rich and creamy desserts, cream cheese is often the star of the show– but that’s not the case today! These Ricotta Crumb Bars are reminiscent of cheesecake, only with a lighter and airy texture. They’re not over-the-top sweet and strike the perfect balance of rich and elegant. It’s that kind of understated dessert that sneaks onto the plate and ends up stealing the show. Let’s get into the simple recipe…
As the name suggests, these bars go heavy on the ricotta! You’ll be using a full 15 ounce tub for this recipe. Mix in a scoop of granulated sugar, eggs, vanilla, and a dash of salt to balance the sweetness. Once that filling is silky smooth, it’s poured over a simple butter crust and topped with the remaining crust crumbles, giving it that class crumb finish!
Bake that beauty until it reaches golden perfection, then let the bars cool (if you have the patience). This will help them set and slice cleanly. One of the things I love most about this recipe is how adaptable it is. Add a bit of lemon zest or a handful of mini chocolate chips to the filling. Plenty of room to get creative! However you make it, this is one of those tried-and-true recipes that you’ll find yourself turning to again and again!
Ricotta Crumb Bars
Crust
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup butter, cubed
Filling
- 1 (15 oz) tub ricotta cheese
- 1 cup granulated sugar
- 4 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon salt
Preparation
- Preheat oven to 350 degrees F and lightly grease a 9x13-inch baking dish.
- Combine the flour, baking soda, and salt in a food processor and pulse to sift together. Add cubed butter and process until mixture reaches a sandy, crumbly texture.
- Spoon about ⅔ of the crust mixture into the prepared baking dish and press to form an even crust across the bottom of the dish.
- In a medium-sized bowl, combine all filling ingredients and mix until smooth.
- Pour filling over crust and sprinkle remaining crust mixture over the top.
- Bake for 40 minutes.
- Allow bars to cool before slicing.
Recipe adapted from Olgasflavorfactory.com