Pin Creamy ricotta meets tangy cherries and a buttery crust in these Ricotta Cherry Delight Bars. The layers create a wonderful mix of textures and flavors that always impress at family gatherings or as a sweet finish to a weeknight meal.
I made these bars for a summer picnic and watched everyone reach for seconds—even those who said they weren&t dessert people. The creamy filling and juicy fruit win over everyone.
Ingredients
- All-purpose flour: needed for both crust and topping gives tender texture and supports the bars tip Choose unbleached flour for subtle flavor
- Granulated sugar: sweetens each layer and keeps everything balanced tip Organic cane sugar works well for cleaner taste
- Unsalted butter: builds richness and helps everything crisp up tip Use really cold butter and cube it for best crumb
- Ricotta cheese: is the star of the filling with its mild creamy flavor tip Drain well before using for thick texture
- Fresh or frozen cherries: bring that bold sweet-tart burst tip Pit carefully and halve the larger cherries for even layering
- Large egg: binds the filling and helps it set gently tip Room temperature eggs will blend easier
- Vanilla extract: adds warmth to the filling tip Look for real vanilla for the richest taste
- Lemon zest and juice: brighten both the filling and cherry layer tip Grate and juice fresh lemon for zippy aroma
- Brown sugar: for crumble topping adds depth and a caramel hint tip Pack it firmly to measure accurately
- Cornstarch: thickens the cherry layer so it stays neat when sliced tip Whisk it with the sugar before cooking for lump-free sauce
- Parchment paper: makes removal tidy and prevents sticking tip Allow a generous overhang for easy lifting
Instructions
- Preheat and Prep:
- Preheat your oven to 350 degrees Fahrenheit and position the rack in the center. Line an eight by eight inch baking pan with parchment paper. Letting the paper hang over two sides helps you lift the bars out easily after baking.
- Build the Crust:
- In a medium mixing bowl combine all-purpose flour with granulated sugar and a small pinch of salt. Add the cold cubed butter and use a pastry cutter or your fingertips to break it down until the mixture resembles coarse crumbs with scattered pea-sized bits. This slow mixing keeps the base tender. Firmly press the mixture into your lined pan making sure the layer is even to avoid thin spots. Bake the crust for twelve to fourteen minutes until lightly golden and firm at the edges.
- Mix the Ricotta Filling:
- In another bowl combine drained ricotta cheese with granulated sugar a large egg vanilla extract and fresh lemon zest. Beat until the mixture is creamy and very smooth scraping the sides of the bowl so no lumps remain. Set the bowl aside at room temperature.
- Make the Cherry Layer:
- If using fresh cherries pit and halve them first. In a small saucepan mix together cherries with granulated sugar cornstarch and lemon juice. Cook over medium heat stirring regularly as the cherries soften and release juices. Watch carefully until the mixture thickens and becomes glossy about five minutes. Remove from heat and allow it to cool until just warm.
- Prepare the Crumble Topping:
- In a mixing bowl combine all-purpose flour with packed brown sugar. Add cold cubed butter and use your fingertips to gently rub the mixture together forming pebble-like crumbs. Work quickly to keep the butter cold for a better crunch.
- Layer and Assemble:
- Spoon the creamy ricotta filling evenly over the cooled crust using an offset spatula or the back of a spoon to smooth the top. Next evenly distribute the cherry mixture over the ricotta layer letting the syrup fill in open spots. Sprinkle the crumbly topping across the entire surface ensuring clusters form for an attractive finish.
- Baking Time:
- Place the pan in your preheated oven. Bake for twenty-five to twenty-eight minutes until the crumble is golden and the filling looks set when jiggled gently. Remove from the oven and cool the pan fully on a rack. For neat slicing chill the bars in the fridge before cutting them into twelve pieces.
Pin My favorite part is using fresh cherries from the farmers market. Once we made these bars as a family project and everyone ended up with flour dusted hands and cherry stained smiles. Now the recipe reminds me of laughter and summer picnics.
Storage Tips
These bars keep well for three days tightly covered in the fridge. Chilling helps slices hold their shape and taste even better overnight. For longer storage individually wrap pieces in plastic and stack in an airtight box.
Ingredient Substitutions
You can swap in raspberries or blueberries for cherries if you want to change the flavor profile. Ricotta can be replaced with farmer cheese for a slightly tangier filling. Use a one to one gluten free flour blend if needed for allergies or dietary needs.
Serving Suggestions
Serve these bars chilled for prettiest slices. They pair beautifully with a scoop of vanilla bean ice cream or a little whipped cream. If you love dessert wines try a light Moscato or Riesling alongside.
Cultural Note
Ricotta and fruit is a classic pairing in Italian and American baking hinting at old world traditions and fresh local ingredients. These bars bring a bit of the countryside and orchard right to your table.
Seasonal Adaptations
You can make these bars year round by using frozen cherries during quiet winter months or swap in whatever berries are freshest in early summer. They work well with stone fruits in late summer like peaches or plums You can goose up the lemon zest in winter for brightness Try a mix of fruits for a festive appearance at holidays
Success Stories
Even baking beginners send rave reviews after trying this recipe. One friend texted the photo of her bars with a caption asking for seconds. The step by step instructions make these bars foolproof for less experienced cooks.
Freezer Meal Conversion
Wrap individual bars tightly in plastic and freeze for up to a month. Thaw overnight in the fridge and enjoy as a quick treat when sweet cravings strike. This is one dessert you can stash for surprise visits or last minute potlucks.
Pin Ricotta Cherry Delight Bars are both impressive and easy. Enjoy every creamy, fruity bite and make them anytime you need a crowd pleasing dessert.
Recipe FAQ
- → Can frozen cherries be used?
Yes, frozen cherries work well. Thaw and drain excess liquid before cooking for best consistency.
- → How do I achieve a clean slice?
Cool bars completely before cutting. Chilling helps set layers for neat, clean slices with minimal mess.
- → Can I make these gluten-free?
Absolutely, use a 1:1 gluten-free flour blend for the crust and crumble to keep the texture close to the original.
- → Is there a substitute for ricotta cheese?
Cottage cheese can be substituted, but ensure it's well-drained and blended until smooth for a creamy filling.
- → What wine pairs best with these bars?
Sweeter wines like Moscato or a light dessert wine balance the rich flavors of the bars perfectly.
- → Are these vegetarian-friendly?
Yes, all ingredients are suitable for a vegetarian diet, containing no meat or gelatin elements.