Ricotta Crumb Bars

Tired of the same sugar-cookie routine? Meet Ricotta Crumb Bars a tender, lightly sweet bar that lives somewhere between a cheesecake and a shortbread. I developed this recipe after a summer of testing ricotta-based bakes for quick weeknight desserts and brunch trays. These bars bake up with a buttery crumb crust, a cloud-like ricotta filling, and a delicate top crumb that keeps them both elegant and approachable. They’re forgiving, fast, and perfect for bakers of all levels from Ricotta Crumb Bars for beginners to seasoned home bakers looking for an easy crowd-pleaser.

If you like savory ricotta on toast, you might also enjoy a contrasting savory recipe like ricotta and tomato sourdough toast as a brunch companion to these bars.

WHY THIS RECIPE WORKS

• Balanced textures: a crisp, buttery crumb crust contrasts the silky, moist ricotta filling for a melt-in-your-mouth bite.
• Simple chemistry: ricotta’s moisture and eggs set into a custard-like center while the buttery flour mixture forms crumbs that become golden without turning dense.
• Reliable technique: pulsing cold butter into flour (instead of creaming) creates pea-sized pieces that bake into a tender, flaky crumb.
• Beginner-friendly: few steps, forgiving timing (slightly underbaked is okay), and long shelf-life for make-ahead convenience.

Ingredients

Step-by-step directions (easy Ricotta Crumb Bars)

1. 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.

   • Tip: Line the pan with parchment hanging two opposite sides for easy lifting. Use the reserved 1 tablespoon of butter to grease the parchment.

2. 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.

   • Pro tip: If you don’t have a food processor, use a pastry cutter or two forks and work quickly so butter stays cold. Chill mixture 10 minutes if butter softens Chill dough 10 mins for fluffier results.

3. In a medium bowl, mix the ricotta cheese, sugar, eggs and vanilla until thoroughly combined.

   • Tip: Whisk gently; overbeating ricotta can make the texture grainy. If your ricotta is watery, drain it in a fine mesh strainer or line a sieve with cheesecloth for 10–15 minutes.

4. 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.

   • Tip: Press with the bottom of a measuring cup or a flat glass for an even crust. Don’t over-press you want it compact but not rock hard.

5. Pour the cheese mixture over the crust and sprinkle the remaining flour mixture over the top of the ricotta filling.

   • Tip: For prettier crumbs, crumble the top mixture with your fingers and scatter evenly. Press lightly on a few large crumbs so they adhere but leave some loose for texture.

6. Bake in the preheated oven for 35-40 minutes. Let the bars cool for 10 minutes before cutting them into pieces.

   • Tip: They’re done when the edges are set and the center jiggles slightly (it will continue to set while cooling). For browner top, bake an extra 2–3 minutes and watch closely.

7. They will be very delicate and tender, so be gently when you are handling them. Store at room temperature, covered.

   • Tip: Use a thin, sharp knife dipped in hot water to slice clean bars. For neat squares, chill for 30–60 minutes before cutting.

COMMON MISTAKES TO AVOID

• Overworking the crumb mixture: If you over-process butter into flour, you’ll lose those pea-sized chunks that make flaky crumbs. Fix: chill the mixture 10 minutes and pulse minimally.
• Using watery ricotta: Excess liquid makes a runny filling. Prevent: drain ricotta in a mesh strainer for 10–15 minutes. If bars seem too wet after baking, give an extra 5–10 minutes in the oven and then cool completely.
• Cutting too soon: Slicing hot bars tears them. Fix: cool 10–15 minutes, or better yet, chill 30 minutes for cleaner slices.
• Substituting without adjusting: Using cup-for-cup gluten-free flour often needs a binder (xanthan gum). Fix: use a blend labeled for baking or add 1/4 teaspoon xanthan gum for structure.

Nutrition per serving (approximate)

• Serving size: 1 bar (if recipe yields 12)
• Calories: ~320 kcal
• Fat: ~20 g
• Carbohydrates: ~34 g
• Protein: ~8 g

Health benefits: Ricotta provides calcium and a good amount of whey and casein protein; choosing part-skim ricotta lowers fat and calories. These bars provide a balanced treat richer than fruit bars but with protein to help satiety.

VARIATIONS & CUSTOMIZATIONS

• Lemon Honey Ricotta Crumb Bars: Add 1 tablespoon lemon zest and 1–2 tablespoons honey to the ricotta mix; swap 1–2 tablespoons sugar for honey.
• Jam-Swirled Ricotta Crumb Bars: Dollop 1/2 cup of your favorite jam (apricot, raspberry) across the ricotta and swirl gently with a knife before topping with crumbs.
• Chocolate Chunk Ricotta Crumb Bars: Fold 1/2 cup mini chocolate chips or chopped dark chocolate into the ricotta mixture for an indulgent twist.
• Health-friendly option: Use part-skim ricotta and replace half the butter with mashed banana or unsweetened applesauce texture will be slightly different but still tasty.
• Equipment alternatives: If you prefer a thicker bar, use an 8 x 8 inch pan and extend baking time by 10–15 minutes. Air fryer ovens can work for small batches: use a 7–8 inch pan at 325°F and check at 20–25 minutes.

MAKE-AHEAD, STORAGE & REHEATING

• Fridge storage: Because these contain dairy and eggs, store covered in the refrigerator if you intend to keep them more than a day. They’ll stay fresh 3–4 days refrigerated.
• Freezer tips: Wrap slices individually in plastic and store in a sealed freezer bag up to 2 months. Thaw overnight in the refrigerator.
• Best reheating method: Warm slices in a 300°F oven for 5–8 minutes or microwave 10–15 seconds for a just-warm bar. Avoid overheating to prevent drying.

Serving suggestions and pairings

• Drinks: Serve warm with espresso, milky coffee, or a lemony Earl Grey to cut the richness.
• Sides: Fresh berries, a drizzle of honey, or a spoonful of mascarpone make elegant accompaniments.
• Occasions: Perfect for weeknight desserts, brunch spreads, potlucks, and holiday cookie trays where you want a slightly lighter, elegant sweet.

FAQ

1. Can I make Ricotta Crumb Bars ahead of time?

   • Yes these are ideal for make-ahead. Bake, cool, and refrigerate up to 3–4 days or freeze for longer storage. For neat slices, chill before cutting.

2. Why is my Ricotta Crumb Bars dry?

   • Dry bars usually result from overbaking or drained/overly-dry ricotta. Fix: reduce bake time by a few minutes, use whole-milk ricotta, or add an extra egg yolk for richness.

3. Can Ricotta Crumb Bars be frozen?

   • Absolutely. Wrap individual pieces tightly and freeze up to 2 months. Thaw in the fridge overnight and warm gently before serving.

4. Can I use part-skim ricotta or cottage cheese?

   • Part-skim ricotta works fine (slightly less rich). Cottage cheese can be used if blended smooth in a food processor first; expect a slightly different texture.

5. How do I make these gluten-free or vegan?

   • Gluten-free: use a cup-for-cup gluten-free flour blend (check for xanthan gum). Vegan: use vegan butter and a tofu or store-bought vegan ricotta; eggs are harder to replace silken tofu + a tablespoon of cornstarch can mimic some structure but timing may need adjustment.

CONCLUSION

Ricotta Crumb Bars are a simple, elegant recipe that balances buttery crumbs with a creamy ricotta center perfect for bakers looking for an easy Ricotta Crumb Bars recipe that’s reliable and adaptable. Bookmark this post, leave a comment to tell me which variation you tried, and share with friends who love a buttery, tender dessert.

(If you enjoyed this recipe, save it for later and come back to tweak flavors ricotta is endlessly forgiving!)

Ricotta Crumb Bars

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Ricotta Crumb Bars are tender dessert bars featuring a buttery crumb crust and a creamy ricotta filling, perfect for any occasion.

• Total Time: 55 minutes
• Yield: 12 servings

Ingredients

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• 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
• 2 cups ricotta cheese (1 lb)
• 3/4 cup granulated sugar
• 4 eggs
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to 350°F. Grease a 13 x 9 inch baking dish with 1 Tablespoon of butter.
2. In a food processor, combine the flour, baking soda, and salt. Pulse to combine. Add butter and pulse until crumbly.
3. In a bowl, mix ricotta, sugar, eggs, and vanilla until combined.
4. Press 2/3 of the flour mixture into the bottom of the baking dish.
5. Pour the ricotta mixture over the crust and sprinkle remaining flour mixture on top.
6. Bake for 35-40 minutes until the edges are set. Cool for 10 minutes before cutting.

Notes

These bars can be stored covered at room temperature for shorter periods or in the refrigerator for up to 3-4 days.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian