No Bake Ricotta Crumb Cake

The No Bake Ricotta Crumb Cake is a quick and easy recipe, perfect for every moment of the day and for every season of the year. To prepare it we are not going to use neither the over nor the hand mixer, we are only going to use a food processor, some bowls and wooden spoons. Let’s see the recipe!

No Bake Ricotta Crumb Cake
  • DifficultyEasy
  • CostCheap
  • Preparation time20 Minutes
  • Serving8 Slices
  • CuisineItalian


  • 300 gDigestive Biscuits
  • 150 gUnsalted Butter
  • 500 gRicotta
  • 150 gCondensed Milk
  • 100 gChocolate Chips


  1. 1- Set aside a 7-8 inches springform cake pan, we’ll need it later.

  2. 2- Make the crumble: Grind the biscuits using a food processor or crushing them in a plastic bag.

  3. 3- Melt the Butter, pour it into a bowl, add the ground biscuits then mix the ingredients using a spoon, set aside.

  4. 4- Make the filling: Place the ricotta and the condensed milk in a bowl, mix until smooth, add the chocolate chips then mix together. You can use a spoon or an hand mixer.

  5. 5- Pour half of the crumble in the cake pan, form the crust by pressing well using the back of a spoon.

  6. 6- Spread the filling into the crust, level it using the back of a spoon then cover it with the rest of the crumble without pressing it.

  7. 7- Place the Ricotta No Bake Crumb Cake into the fridge for at least 3 hours.


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