Sweet Whipped Ricotta

February 3, 2016
Sweet Whipped Ricotta

Author Notes: My boyfriend (Jonah, if you'd like to be on a first-name basis) made this for me one summer after finding the recipe on Epicurious.com. My version uses the same ratios of ricotta and cream cheese, but adjusts some of the other ratios for my ideal version of the dessert, which is light, creamy, and the perfect solution to a not-too-heavy (but still satisfying) post-dinner sweet. Feel free to add fresh raspberries, or whatever fruit is in season! Jam also works well here. Leslie Stephens

Serves: 2


  • 1 cup ricotta
  • 4 ounces cream cheese
  • 4 tablespoons honey (plus more as desired)
  • 1 splash vanilla extract
  • 1 splash almond extract (optional)
  • 2 handfuls raspberries
  • Lemon juice (to serve)
In This Recipe


  1. In the bowl of a standing mixer, blend the ricotta, cream cheese, honey, vanilla, and almond extract (if using) together. Taste and add more honey, as desired. Serve topped with fresh raspberries and a squeeze of lemon.

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