I can still smell the warm crust of my grandmother’s oven on a rainy Saturday, the way simple sweets tied the whole family together around the kitchen table. Those small, crumbly bars she made taught me how comfort can live in a single bite.
I grew up stirring batter beside my mama, thumbing through church cookbooks and scribbling notes on the backs of recipes. Now I’m a home cook who likes food that feels like a hug cozy casseroles, skillet dinners, and humble desserts you can trust. I test everything in a real weeknight kitchen and keep things simple and family friendly. My recipes steer clear of pork and focus on ingredients most pantries already have. Over the years I learned to lean on reliable techniques, like a buttery crumb that browns just right or a ricotta filling that stays tender.
The ricotta crumb bars I share here grew from those small lessons: easy steps, a gentle hand, and a recipe that welcomes variations. If you want a no-fuss dessert to feed a crowd or something to send with a neighbor, these ricotta crumb bars do the trick. They slice tidy, travel well, and show up differently depending on your jam, citrus zest, or a sprinkle of powdered sugar. You can also check a similar no-bake take for inspiration at no-bake honey pistachio ricotta bars, which lean into honeyed flavors if you want to swap textures while keeping the same comforting ricotta spirit.
Table of Contents
Table of Contents
Why this recipe works
These ricotta crumb bars succeed because they balance a tender, creamy filling with a crisp, buttery crumb. The texture contrast keeps each bite interesting: the bottom layer presses into a stable base, the ricotta filling stays moist and light, and the crumb topping browns and adds a pleasant chew. You don’t overwork the dough here; pulse the butter into the flour so you keep those pea-sized pieces that melt in the oven and create pockets of buttered-flour goodness. If you’re used to denser cheesecakes, the ricotta in these ricotta crumb bars makes them feel more homey and less formal perfect for potlucks, school events, or an afternoon treat with coffee.
Because the recipe uses simple pantry staples, you get reliable results every time. A few tiny habits make a big difference: room-temperature butter for easier pulsing, regular ricotta (not drained too aggressively), and gentle handling when slicing because the bars stay delicate. If you want to explore other ricotta desserts for ideas, take a peek at no-bake honey pistachio ricotta bars for inspiration on flavor swaps. When you follow the steps, these ricotta crumb bars deliver a classic, nostalgic dessert that never feels fussy.
Ingredients :
2 cups all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 3/4 cup (12 Tablespoons) butter, plus 1 Tablespoon for greasing the baking dish (room temperature), 2 cups ricotta cheese (1 lb), 3/4 cup granulated sugar, 4 eggs, 1 teaspoon vanilla extract
Directions :
Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and sides of a 13 x 9 inch baking dish with 1 Tablespoon of butter., In a food processor, combine the flour, baking soda and salt. Pulse a few times to combine. Add the butter, in 1 Tablespoon pieces to the flour and pulse to combine, until the butter is dispersed in the flour and is a crumbly texture with pea sized butter pieces throughout.
In a medium bowl, mix the ricotta cheese, sugar, eggs and vanilla until thoroughly combined. , Put 2/3 of the flour mixture into the bottom of the prepared baking dish and firmly press it into the bottom of the dish., Pour the cheese mixture over the crust and sprinkle the remaining flour mixture over the top of the ricotta filling., Bake in the preheated oven for 35-40 minutes. Let the bars cool for 10 minutes before cutting them into pieces., They will be very delicate and tender, so be gently when you are handling them. Store at room temperature, covered.
Serving ideas
Start by letting the ricotta crumb bars cool just enough to slice; they hold together better as they firm slightly but still feel tender. For a simple presentation, dust the tops lightly with powdered sugar and place on a cake stand or a simple platter. If you want to dress them up, a thin line of jam across each slice apricot or raspberry work nicely brightens the filling without overpowering the soft ricotta flavor. Fresh berries on the side make a pretty, seasonal plate and add a bright contrast to the buttery crumb of the ricotta crumb bars. Serve with strong coffee or a milky tea for a classic afternoon spread.
For gatherings, cut the bars into bite-sized squares and arrange on a tiered tray; guests can help themselves and the little squares look charming. If you prefer warm, pop a piece in a low oven for a few minutes or microwave briefly and pair with vanilla ice cream for a warmer, more indulgent take. These ricotta crumb bars also travel well wrap them individually in parchment for school lunches or a neighborly treat. For more ways to pair ricotta desserts with citrus or spice, try ideas from orange ricotta festive puffs and adapt flavors that appeal to you.
How to store it properly
Because these ricotta crumb bars stay delicate, storage matters. Room temperature works for a short time: if you plan to serve within a day, cover the tray loosely with a clean dish towel or place them in a shallow container with a lid. For longer storage, refrigerate the bars in an airtight container. They keep well in the fridge for about three days; bring them to room temperature for 20–30 minutes before serving so the crumb softens a bit and the ricotta regains a creamy mouthfeel. Avoid stacking slices directly on top of one another unless you use parchment between layers to keep crumbs from sticking and tearing the tops.
If you want to freeze ricotta crumb bars, flash-freeze the tray first on a baking sheet, then wrap individual pieces tightly in plastic wrap and store them in a freezer-safe bag for up to two months. Thaw overnight in the fridge and then bring to room temperature before serving. These steps help the ricotta crumb bars maintain texture and flavor, and they make it easy to keep a stash of quick treats on hand.
Try another ricotta-based loaf for a freezer-friendly idea if you like to batch-bake and keep sweets ready at a moment’s notice.
Helpful tips
Handle the dough gently. When you pulse butter into flour, aim for pea-sized butter pieces that gives the crumb bits a flaky finish when baked. Use regular ricotta and don’t overbeat the filling; a few gentle stirs get the eggs and sugar combined without making the mixture too runny. If your ricotta feels watery, drain it briefly in a fine mesh sieve for 10 minutes, but don’t press hard; these ricotta crumb bars rely on a bit of moisture to stay tender.
Press the bottom crust firmly and evenly so the filling has a solid base. When you sprinkle the remaining crumb on top, try to cover the surface as evenly as possible for consistent browning. Test for doneness by checking that the edges set and the center looks mostly firm; a slight jiggle in the center is okay the ricotta will finish setting as it cools. Slice with a sharp knife and wipe it between cuts to keep the pieces neat. If you need more inspiration for ricotta-centered desserts and tips on texture, explore almond ricotta coconut loaf ideas to borrow techniques or flavor combos that suit your pantry.
Easy twists you can try
These ricotta crumb bars welcome small changes. Stir in a tablespoon of lemon or orange zest to the ricotta for a bright lift. A few tablespoons of your favorite jam swirled into the filling before baking give a ribbon of flavor through the bars; berry preserves or apricot both pair beautifully with ricotta. Swap half the sugar for honey for a gentler sweetness, but reduce liquid slightly if your ricotta feels loose. For a spiced version, add 1/2 teaspoon cinnamon and a pinch of nutmeg to the crumb that shows up as a cozy note that complements the creamy filling.
If you like texture, fold in a handful of toasted chopped nuts or a few chocolate chips to the ricotta mixture; those small inclusions change the mouthfeel without masking the classic profile. You can also bake the filling in a smaller pan for thicker bars or a deeper custardy center. No matter which twist you try, the fundamental balance of buttery crumbs and creamy ricotta makes these ricotta crumb bars forgiving and adaptable. For inspiration that plays with nuts and honey textures, compare how other ricotta bars where flavor swaps shine.
Frequently asked questions
Q: Can I use part-skim ricotta instead of whole milks ricotta?
A: Yes. Part-skim ricotta works fine and reduces richness slightly, but watch the moisture. If it seems watery, let it drain briefly in a sieve. The texture of the ricotta affects the tenderness of the ricotta crumb bars, so a slightly drier ricotta will firm up easier.
Q: Why did my crumb topping sink into the filling?
A: If you press the bottom crust too thin or the filling is too loose, the crumb can sink. Make sure you firmly press 2/3 of the flour mixture into the pan for a solid base. Also pulse the butter just enough so crumbs retain small pieces that crisp up in the oven. Gentle layering helps keep the crumb on top of the filling instead of mixing in.
Q: How do I slice delicate bars without them falling apart?
A: Let the ricotta crumb bars cool for 10 minutes, then chill for another 20 if you can a brief cool-down helps them set. Use a sharp knife and wipe it between cuts. If you need very clean squares, refrigerate for an hour before slicing; cold bars slice with less crumbling.
Q: Can I add fruit to the filling?
A: Yes, small diced or macerated fruit works best. Use thick berries or drained fruit so they don’t release too much moisture while baking. Fresh lemon zest or a thin layer of jam also brightens the ricotta without making the bars soggy.
Conclusion
These ricotta crumb bars are the kind of dessert I reach for when I want something that feels like home simple to make, easy to share, and comforting in every bite. If you’d like to compare other versions or see step-by-step photos that inspired this recipe, check out this rendition of Ricotta Crumb Bars – Olga’s Flavor Factory for a similar classic take, or explore a different presentation at Ricotta Crumb Bars | 12 Tomatoes to see more serving ideas and variations. These links give you extra visuals and tips if you want to tweak the recipe the first time you make it.
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Ricotta Crumb Bars
- Total Time: 55 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
These ricotta crumb bars balance a tender, creamy filling with a crisp, buttery crumb, making a comforting dessert that’s easy to share.
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (12 tablespoons) room-temperature butter, plus 1 tablespoon for greasing the dish
- 2 cups ricotta cheese (1 lb)
- 3/4 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease the baking dish with 1 tablespoon of butter.
- In a food processor, combine flour, baking soda, and salt. Pulse a few times to combine.
- Add the butter in 1 tablespoon pieces and pulse until the mixture is crumbly with pea-sized butter pieces.
- In a medium bowl, mix ricotta, sugar, eggs, and vanilla until combined.
- Press 2/3 of the flour mixture firmly into the bottom of the prepared baking dish.
- Pour the ricotta mixture over the crust and sprinkle the remaining flour mixture on top.
- Bake in the preheated oven for 35-40 minutes. Let cool for 10 minutes before cutting into pieces.
- Handle the bars gently as they will be delicate.
Notes
For a simple presentation, dust with powdered sugar. These bars also travel well when wrapped individually in parchment.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian