Try this easy no-bake Italian dessert with ricotta and peaches.

Sbriciolata senza cottura con crema di ricotta e pesche

If you’re searching for an easy, no-bake summer dessert, the no-bake crumble cake with ricotta and peaches is the perfect recipe for you. As the temperatures rise, turning on the oven becomes a real challenge, but that doesn’t mean you have to miss out on a delicious, fresh, and impressive dessert. This summer crumble is the perfect solution: a cake that combines the crunchiness of cookies with the creamy allure of an irresistible filling.

This dessert with fresh peaches is designed to highlight the season’s fruits to the fullest. Every bite offers an amazing texture contrast: a crunchy cookie base, enriched with the unmistakable aroma of amaretti, a thin layer of jam, and a rich cold cream of ricotta and peaches. It’s an original alternative to the classic peach cheesecake, great for serving at the end of a dinner with friends or as a refreshing snack on the hottest afternoons.

Don’t miss these other no-bake summer dessert recipes:

• No-bake crumble with mint and chocolate
• Cold ricotta cake
• No-bake tart
• No-bake cookie cake

Ingredients

• 200g digestive biscuits
• 100g amaretti cookies
• 150g butter
• 400g ricotta cheese
• 100g powdered sugar
• 3 peaches
• 100g peach jam

Instructions

Step 1: Crush the digestive biscuits and amaretti into a fine crumb. Melt the butter and mix it with the crumbs until well combined. Press the mixture into the bottom of a cake pan to form a base.

Step 2: In a bowl, mix the ricotta with the powdered sugar until smooth. Dice the peaches and fold them into the ricotta mixture.

Step 3: Spread a thin layer of peach jam over the cookie base. Then, spread the ricotta and peach mixture on top, smoothing it out evenly.

Step 4: Refrigerate the cake for at least 3 hours to set. Serve chilled.

Total Time: 30 min

Cuisine: Italian