“No-bake” and “whipped” in the same recipe name as “cheesecake”? Sure! This may be the anomaly to cheesecake, but I promise it’s one of the best—I’m not being biased—cheesecakes I’ve had. The

NY-style, Basque, or Italian ricotta cheesecakes you’re familiar with can step back for a second. The best part of the recipe was eating the filling along the way. The whipped ricotta and mascarpone combination lightened with whipped cream is quite dreamy. Also, no shame in this crust game! The no-bake crust is made of your favorite airline snack: Biscoff cookies. So you get a heavy lift of fluffy whipped creamy, cheesy, vanilla filling with a lightly spiced crust. It’s quite a wonderful experience.

Pro tips:
– The gelatin should be mixed with hot water and allowed to cool to room temperature. Don’t let it cool too long, or else it will gel, and you’ll end up with chunks of gelatin in a cheesecake you can’t cut into.
– Ricotta brands matter. The whole-milk varieties I prefer are Galbani or Calabro. Sweet, decadent, and creamy with a tiny curd.
– The vanilla bean adds an elegant subtle contrast to the white cake, but if you don’t have it, use pure vanilla extract instead.
– If you’re in a rush, the cheesecake will slice after 1 1/2 to 2 hours. If you have time, allow it to rest in the fridge overnight so it’s firmed up.
– It might behoove you to freeze the cake, remove it from the pan, and allow it to come to room temperature before serving. As you release the springform, the sides might stick and cling on to the inside of the pan, which will in turn crack the cake. You can also use a small knife and run around the sides to make sure it comes out.