This keto zucchini ricotta cheesecake is a delicious savory dish served warm from the oven or cold once chilled. Many ricotta cheesecakes are a dessert but this is a savory crustless and flourless cheesecake for a main dish.
If you have a garden overflowing with zucchini, this is the perfect way to use it up right now. This low carb keto ricotta cake is a great dessert in the hot summer months.
Try a savory ricotta zucchini cheesecake for a nice change from a frittata or low carb quiche for lunch or supper. You might be pleasantly surprised! Although the husband refuses to call this a cheesecake because it has no crust. It could be called a crustless savory pie.
This zucchini ricotta cheesecake is simply delicious warm but serve it cold and the flavors seem to dance with each other. I am personally torn between the best way to serve this ricotta cheesecake.
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IS RICOTTA CHEESE KETO?
Carbs in cheese can vary slightly and ricotta is a great low carb cheese with a 100g serving being just 4g net carbohydrates. It's high in protein and fat fitting into your macros well.
A slice of this savory ricotta cheesecake is just 3g net carbs a slice.
THE INGREDIENTS
We use whole milk ricotta cheese but you could also make your own.
The recipe calls for 2 cups of zucchini AFTER the water has been squeezed out which is about 2 medium zucchinis.
HOW TO MAKE KETO ZUCCHINI RICOTTA CHEESECAKE
The key to this zucchini ricotta cheesecake is to squeeze the water out of the zucchini so you are not left with a soggy cheesecake. We use a nut bag, normally used to make nut milk. Cheesecloth works just as well.
Grated the zucchini
Squeeze the water out of the grated zucchini.
Mix the ingredients together and fold in the grated zucchini
Spoon the mixture into a spring form cake tin and top with goats cheese
The best solution is to bake it ahead for you to serve this warm or make it the day before you want to serve it. Left overnight, the flavors develop.
I have baked this in a 8-inch springform cake tin and also in two smaller ones. The smaller ones were used purely because the Chief Taster bought them back from the UK for me and I like how cute they are. I really recommend the small spring form cake tins. Perfect for a couple or hungry single! The recipe quantity below fitted the 2 smaller cake tins perfectly.
VARIATIONS
I use goats cheese for this ricotta cheesecake topping but think this would be just as nice with Feta cheese too.
If you don't have ricotta cheese, cottage cheese would be another low carb alternative for this keto cheesecake recipe.
The dill could be replaced with chopped fresh parsley or even basil.
STORAGE
Keep this keto ricotta cheesecake in the fridge and it should last up to 4 days. Keep it covered with cling film. I find that if you keep it in an air tight container it can become slightly soggy.
FREQUENTLY ASKED QUESTIONS
This is a savory cheesecake and the texture is not as smooth as a dessert ricotta cheesecake due to the zucchini.
This can be frozen but make sure that the ricotta has completely cooled. Wrap it in foil and it will last up to 3 months in the freezer.
MORE KETO ZUCCHINI RECIPES
If you have a surplus of summer zucchini we have plenty of low carb recipes for you to try.
Grilled Zucchini with Feta & Mint Salad
Zucchini Noodle, Feta & Thyme Bake
Baked Ricotta Stuffed Zucchini
This post was originally posted in June 2018. The photos and content have been updated but the recipe is the same.
Zucchini Ricotta Cheesecake
Equipment
- 7-inch spring form cake tin
Ingredients
- 2 cups Zucchini grated and water squeezed out
- 15 oz Ricotta cheese
- ½ cup Parmesan cheese grated
- 2 Spring onions chopped
- 2 Garlic cloves chopped
- ¼ cup Dill, fresh chopped
- 1 tablespoon Lemon zest
- 2 large Eggs beaten
- ⅓ cup Goats cheese
- ½ teaspoon Salt
- ½ teaspoon Black pepper
Instructions
- Preheat the oven to 180C/350F degrees.
- Lightly spray an 8 inch spring form cake tin and line the bottom with parchment paper.
- Combine the ricotta, Parmesan, onions, garlic, dill and lemon thoroughly in a large mixing bowl. Add the eggs and mix well.
- Add the grated zucchini, season with the salt & pepper, and stir well.
- Put the mixture into the springform pan and spread evenly.
- Top with slices or chunks (depending whether you use hard or soft) of the goat’s cheese and put it over the top of the ricotta cheesecake
- Bake for 1 hour until the goats cheese is melted and the top of the cheesecake is slightly golden or brown.
- Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to chill and serve. Either way is delicious.
Notes
Nutrition
Marcine
If I don't use a springform pan, what size pan should I use if I double the recipe?
Angela Coleby
Try an 8 or 9 inch pan. It will be lovely and high!
Donna
Do you know if this can this be frozen? Just one person. 🙁
Angela Coleby
I'm not too sure as I've not tried it. Perhaps half the recipe and bake in a smaller tin? If you try to freeze it, please let us know how you got on.
Laura
I was so happy to find this recipe as I had a 32 ounce container of ricotta to use up! I use the recipe as a base but altered it substantially and it was delicious.
I used about 4+ cups of chopped spinach, microwaved for a few minutes that allowed me to squeeze the water out.
Instead of dill and lemon I used a rounded tablespoon of Italian herb mix as seasoning. Because I was nervous about it being watery I used 6 eggs. I left out the goat cheese. OK, I doubled it and it was a completely different dish but was a huge hit.
Angela Coleby
What you made sounds delicious!
Laura
I was so happy to find this recipe as I had a 32 ounce container of ricotta to use up! I use the recipe as a base but altered it substantially and it was delicious.
I used about 4+ cups of chopped spinach, microwaved for a few minutes that allowed me to squeeze the water out.
Instead of dill and lemon I used a rounded tablespoon of Italian herb mix as seasoning. Because I was nervous about it being watery I used 6 eggs. I left out the goat cheese. OK, I doubled it and it was a completely different dish but was a huge hit.
Elizabeth Nichols
Loved this! My husband doesn’t like goat cheese so I substituted shredded Colby Jack. Served with a side of meatballs and green salad.
Angela Coleby
Love the cheese substitution!
Anne
Used a potato river to remove water from the zucchini, doubled the recipe, but had to watch it as there was no instructions as to how much more time to add, I’d say it took 1 1/3 hour cooking plus broiled top for 10 , added more salt and pepper, good recipe could add stuff to suit your individual taste.
Lisa
This was delicious will definitely make again. Thx for sharing.
Angela Coleby
Glad you enjoyed it!
Sharon Seiber
I have some ramekins so will try that first or my bundt cake pan!
Angela Coleby
Sounds great!
Kathleen Wallace
I really enjoyed this recipe. I did find that the goat cheese dominated the flavor and lightness. Since there is Parmesan in the recipe I may choose to skip the goat cheese or serve it as a side whipped with some honey. Also, I did not grate and squeeze the zucchini but instead sprialized then chopped it. It worked perfectly although I did bake it an extra 4-5 minutes. It was not runny at all.
Angela Coleby
I might have to try spiralized zucchini too!
Judee
Can you substitute feta for the goat cheese?
Angela Coleby
Absolutely! Others have made it with the swap and enjoyed it.
Cathy
I made this last night and it was delicious. Our dill hasn’t grown enough, so I used dry dill and I added a little thyme. I got a late start, so didn’t fill like digging my springform pans out and just used a buttered casserole dish. I didn’t get the classic cheedcake look, but the flavor was there.
Angela Coleby
Delighted you enjoyed it! I've just found a bunch of dill in my supermarket so will be making this again this week too!
Abbey
So I just made this and either moisture or fat from all the cheese ended up pouring out of the bottom of the spring form pan....sigh...I'm so disappointed it smelled so good! I tried to do one and a half the recipe in a 9 inch pan with cottage cheese and ricotta....it hasn't gone well. I would love any suggestions of how I might salvage what is left.
Angela Coleby
Wow, that's strange as I don't think it has happened to anyone. I'd add the remains to a baking dish, cover with mozzarella and bake.
Jess
Made this tonight using 4 mini spring dishes, it was a hit! I added two extra spring onions for some extra flavor. My husband went back for seconds!
Angela Coleby
Glad you enjoyed them!
micheledbarrett@gmail.com
Can you use a 9" or bundt cake pan?
Angela Coleby
That's a great idea!
CJ
I plan on making this today. Can you tell me is the 2 cup measure of zucchini before or after all the water has been squeezed out?
Angela Coleby
Before! Happy baking.
Lindy
I don’t like Dill what could I use instead?
Angela Coleby
How about basil?
Jenn
The nutritional info doesn't say what the sugars are in this delight. As a diabetic, I would need to know before I made it. Could you please let me know cause it looks scrumptious.
Dawn Dixon
Jenn. this recipe is delish and is very low carb so it shouldn’t be an issue. No refined sugar or fruit and the small amount of carbs are mostly from the zucchini and ricotta.
Mary
Turned out well. I doubled the recipe in a 9 in springform pan. Had to add time due to the larger size pan . I broiled the top to brown it so that it would look prettier – and I also pushed the goatee cheese into the batter so that it wasn’t sitting on top.
I didn’t have fresh dill so I use dried dill and lemon zest. All in all we thought it was light and refreshing and a nice change to heavy quiche
Angela Coleby
Glad you enjoyed it and that the dried dill worked too.
Sheri
This is delicious. Making it for the third time this month. Followed your recipe to the “T” and it came out perfect. Thank you for sharing.
Angela Coleby
Thank you! Glad it's a regular dish in your kitchen!
dhannon
Question: I have some mascarpone I need to use up. Do you think it would sub well for the ricotta?
Angela Coleby
I would say so, only because I've swapped this the other way round for a similar recipe and it worked out find.
sophia
I liked the taste,but, mine also was loose, I did squeeze and squeeze, but it was still watery.Would an extra egg hold it together better?
Angela Coleby
Perhaps more ricotta with another egg would work.
HoneyBunny20
Just okay. The texture was too light and the dill wasn’t that exciting.
Jennie
so, if you make it in two 4" pans....is it still one slice = one serving or is it that one 4" pie is one serving ?
Angela Coleby
The one slice is based on the whole recipe divided by 8 slices baked in a 7 inch tin (It's what I first used).
Gabby Tyer
Made this and it is good. I followed the recipe exactly. I think it could be great by adding some roasted red peppers/maybe Chedder on top and a little hot sauce for a little contrast to the ricotta. It ready depends on the flavors you like. I think there are many possibilities with this dish. Love that it is in a 7” springform pan. I’m the only one in the house that eats veggies. This is perfect size.
Angela Coleby
Love the idea of some hot sauce on the side.
Joanne
I made this recipe the other day, and used two 4 inch springform pans. We both really liked it, but wonder what the texture should be. I was expecting a smooth texture, but it came out more loose. Not sure if I didn’t get all the water out of the zucchini, or if I over baked it. It still wiggled when I checked it at one hour, so I gave it an extra 5 minutes. Other than that, the flavor was tasty, and I want to try it again with different herbs and seasoning.
Angela Coleby
I think it may have been the water content of the zucchini. It should be a firm cheesecake but glad you liked the taste!
Vanessa
Thanks for sharing! It looks like a yummy brunch dish!
Deb
The steps don't include adding the salt and pepper.
I used my 7 inch instant pot springform pan; it worked perfectly in my oven.
Tamzin
I don’t have a 7-inch springform pan, but am going to try this in greased small ramekins. Sounds yummy!
Angela Coleby
They should still work in ramekins. Would make a great dinner party dish!
Eliza
Made it today and is absolutely delicious. Thanks Angela. I have been trying more of your recepies and to date all are excellent.
Angela Coleby
Delighted to hear this Eliza! Happy baking!