Pistachio Ricotta Mousse tastes like a fancy dessert you ordered at a little cafe, but it takes almost no effort. Maybe you’ve got folks coming over and no time to bake. Or you’re craving something creamy and nutty, but not heavy or too sweet. This is that dessert that feels special and still fits into a busy weeknight. It’s smooth, light, and a little bit dreamy with the crunch of pistachio on top. Stick with me, and you’ll be spooning into it by tonight. 
What is Ricotta and Pistachio Mousse?
At its core, this dessert is a soft, airy blend of ricotta cheese, whipped cream, and pistachio flavor folded together into a cloud. Think of it as the playful cousin of cheesecake with none of the fuss. No oven, no water bath, and no crust. Just a few bowls, a whisk, and some chill time.
Pistachio Ricotta Mousse is creamy without being heavy, slightly sweet with a lush nutty finish, and surprisingly refreshing. Ricotta adds body and a gentle tang, while pistachio paste or finely ground pistachios bring that signature flavor. A bit of sugar and vanilla ties everything together. Chill it long enough and you’ll get spoonfuls that sit tall on your spoon but melt as soon as they hit your tongue.
Why I Love It
I started making this whenever I wanted the vibe of a restaurant dessert without complicated steps. It’s also one of those recipes you can dress up or keep super simple. I’ve served it in tiny espresso cups after dinner, and I’ve also piled it into a glass bowl with crushed cookies for a family-style dessert. Both work. Both get compliments.
Key Ingredients for Ricotta and Pistachio Mousse
Let’s keep the ingredient list simple but smart. Quality matters here, because the flavors are pure and clean. You don’t need a lot, but choose well and your mousse will taste amazing.
- Ricotta: Whole milk ricotta gives the best texture. Look for a brand with minimal ingredients, or strain it if it seems watery. If you like projects, you can even make your own ricotta for extra freshness.
- Whipping cream: Cold heavy cream or double cream, whipped to soft peaks.
- Pistachio: Use pistachio paste for a bold, consistent flavor. If you can’t find it, blend shelled pistachios with a splash of neutral oil until creamy. Toasting the nuts first deepens flavor.
- Sugar: Granulated or superfine sugar dissolves easily. Adjust to taste.
- Vanilla: A small splash enhances the sweetness and rounds out the pistachio.
- Salt: Just a pinch to make the flavors pop.
- Lemon zest or orange zest (optional): For a little sparkle.
Ingredient Notes
Ricotta should be smooth and not gritty. If yours is grainy, blitz it briefly in a food processor. For pistachios, if you’re starting with whole nuts, peel the skins after warming them in a towel to get a clean, bright green color. And don’t forget that tiny pinch of salt. It matters more than you’d think.
Pro tip: If you’re worried about sweetness, start with less sugar and taste as you fold the cream in. You can always sprinkle a little powdered sugar on top at serving time if you want more sweetness.
Step-by-Step Preparation Guide
Set yourself up with two mixing bowls, a whisk, and a spatula. Chill the bowl for your cream if you can. Cold tools help the cream whip faster and hold its shape.
1. Prep the ricotta base: In a bowl, combine ricotta, sugar, vanilla, and pistachio paste. Add a pinch of salt and a little citrus zest if using. Whisk until smooth and creamy. If you want a silkier finish, use an immersion blender for 10 to 15 seconds.
2. Whip the cream: In your cold bowl, whip the cream to soft peaks. It should hold its shape but still look glossy and supple.
3. Fold, don’t stir: Add one-third of the whipped cream to the ricotta mixture. Fold gently with a spatula. Repeat with the remaining cream in two additions. The goal is to keep it airy. Overmixing will deflate it and make it dense.
4. Taste and adjust: Need more sweetness or pistachio power? Add a touch more sugar or paste and fold once or twice to combine.
5. Chill: Spoon into cups, bowls, or jars. Cover and chill for at least 1 hour. Two to four hours is even better for flavor and texture.
If you’re making your own nut base, check out how to properly warm and crisp your nuts so the flavor really sings. Here’s a handy guide to how to toast pistachios without burning them.
“I whipped this up for a weeknight date at home, and my partner asked what bakery it came from. The texture was cloud-like and the pistachio flavor felt luxurious. New favorite.”
Troubleshooting
My mousse is too loose: Chill it longer. If it’s still soft, fold in a bit more whipped cream or a spoonful of mascarpone next time.
I can’t find pistachio paste: Blend shelled, unsalted pistachios with a splash of oil until smooth. You can also add a drop of almond extract to amplify the nutty aroma.
It’s grainy: Your ricotta likely had too much liquid or was coarse. Strain it next time and blend it smooth before folding in the cream.
Serving Suggestions for Mousse
This part is fun. The base recipe is simple, which means you can style it a dozen different ways without stress.
- Classic: Serve in small glasses with chopped pistachios on top and a light drizzle of honey.
- Fruity: Spoon over macerated strawberries or raspberries. The tartness plays so well with the creamy sweetness.
- Crunchy layers: Alternate mousse with crushed amaretti or graham crackers for a quick parfait.
- Chocolate touch: Shave dark chocolate over each cup. A tiny bit goes a long way.
- Breakfast twist: Add a spoonful on top of granola and sliced pears for a lazy weekend treat.
- Holiday vibe: Swirl in orange zest and top with candied citrus peels.
For more ideas to build a dessert spread that feels special, try these Italian dessert ideas that compliment this mousse perfectly.
Related Recipes and Variations
Once you get the hang of this mousse, you can riff endlessly. Keep the base method the same and swap flavors or add layers.
Chocolate swirl: Fold in a ribbon of melted and cooled dark chocolate at the end for a marbled effect.
Lemon pistachio: Increase the lemon zest and add a teaspoon of lemon juice for a brighter, sharper finish.
Espresso pistachio: Dissolve a teaspoon of instant espresso in a splash of warm cream, cool it, then fold it in. Coffee and pistachio are secretly best friends.
Vegan-friendly: Use a thick plant-based yogurt or a smooth tofu ricotta alternative, and swap the cream with coconut cream. Whip the coconut cream and fold it like you would dairy cream.
Layered dessert: Turn your Pistachio Ricotta Mousse into a layered trifle with store-bought sponge cake, crushed pistachios, and berries. This looks like you spent hours when it took 20 minutes.
If no-bake treats are your thing, bookmark these no bake desserts to keep your fridge stocked with easy wins.
Make-Ahead and Storage
Mousse is at its best within 24 hours. Store it covered in the fridge. If you need to hold it for up to 48 hours, don’t add crunchy toppings until serving time so they stay crisp. Leftovers are wonderful spooned over fruit for a light snack. And yes, you can make the base in the morning and serve it after dinner with zero stress.
Common Questions
Can I use part-skim ricotta? Yes, but whole milk ricotta gives a creamier, smoother texture. If you use part-skim, consider blending it to smooth out the curds.
What if I can’t find pistachio paste? Blend shelled pistachios with a neutral oil until creamy. Taste and add a pinch of sugar if your nuts are very earthy.
How sweet should it be? Aim for gently sweet. Start with less sugar, then taste as you fold in the cream. The flavor blooms after chilling.
How long does it need to chill? At least 1 hour. Two to four hours is ideal for the best texture. Overnight is fine if you plan to add crunchy toppings right before serving.
Can I freeze it? I don’t recommend it. Freezing changes the texture and you’ll lose that nice airy feel.
A Sweet Finish You Can Actually Pull Off
Now you’ve got a solid, reliable method for Pistachio Ricotta Mousse that tastes luxurious and still fits into real life. Pick a couple of toppings, pour it into small glasses, and let the fridge do the work. If you love digging into more versions, this guide to Ricotta and pistachio mousse – Babbi is a great resource for inspiration and flavor twists. I hope you try it soon, and when you do, tag me so I can see your spin. Happy whisking and even happier spooning. 
Ricotta and Pistachio Mousse
- Total Time: 75 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light and creamy dessert blending ricotta cheese, whipped cream, and pistachio flavor for a refreshing finish.
Ingredients
- 2 cups whole milk ricotta
- 1 cup cold heavy cream
- 1/2 cup pistachio paste or finely ground pistachios
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- Zest of 1 lemon or orange (optional)
- Chopped pistachios for garnish
Instructions
- In a bowl, combine ricotta, sugar, vanilla, and pistachio paste. Add a pinch of salt and zest if using. Whisk until smooth.
- In a cold bowl, whip the cream to soft peaks.
- Fold one-third of the whipped cream into the ricotta mixture, then carefully fold in the remaining cream.
- Taste and adjust sweetness or pistachio flavor as needed.
- Spoon the mixture into cups and chill for at least 1 hour before serving.
Notes
Mousse is best enjoyed within 24 hours; store covered in the fridge. Add toppings just before serving to keep them crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian