Gluten Free/ Low Carb/ Main Dishes/ Vegetarian

Zucchini Ricotta Cheesecake

ricotta cheesecake

This zucchini ricotta cheesecake is a delicious savoury dish served either cold or from the oven. 

Try a savoury 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 biscuit bottom. I could call it a crustless savoury pie and he would eat it happily without the back chat.  


I use goats cheese for this ricotta cheesecake but think this would be just as nice with Feta cheese too.  This has a long cooking and cooling time so is often a weekend dish for us as I am inpatient for my food and will get the case of the “hangry” if I need to wait. 

This zucchini ricotta cheesecake is simply delicious warm but serve it cold and the flavours seem to dance with each other.  I am personally torn between the best way to serve this ricotta cheesecake warm or cold.  It is a dish that requires planning!

The best solution is to bake it ahead for you to serve this warm or make it the day before.  If you bake it ahead, you have a meal to  eat as soon as you get through that door after a day at the office.  Mind you, there is nothing stopping you eating it warm once it is out of the oven.  I won’t judge you as I have done that myself!

I have baked this in a 7-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.  Plus I am still searching for a 7-inch springform cake tin here.  For some reason they all seem to be 9 inches and that’s just too big for just us two and not a size I use with my recipes.   I have stumbled upon a cake making shop in the back of a shopping mall which might have the size I am looking for.  However, 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.  

3.67 from 21 votes
Zucchini Ricotta Cheesecake
Prep Time
15 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 45 mins

A savoury low carb cheesecake to enjoy in place of a frittata or egg dish to shake things up

Course: Main Course
Cuisine: Vegetarian
Keyword: savory cheesecake, low carb cheesecake
Servings: 8 slices
Calories: 175 kcal
Author: Angela Coleby
  • 2 cups Zucchini grated and water squeezed out
  • 15 oz Ricotta cheese
  • 1/2 cup Parmesan cheese grated
  • 2 Spring onions chopped
  • 2 Garlic cloves chopped
  • 1/4 cup Dill, fresh chopped
  • 1 tablespoon Lemon zest
  • 2 Eggs beaten
  • 1/3 cup Goats cheese
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Black pepper
  1. Preheat the oven to 180C/350F degrees.

  2. Grease a 7 inch springform pan.

  3. Combine the ricotta, parmesan, onions, garlic, chives, dill and lemon thoroughly in a bowl. Add the eggs and mix well.

  4. Add the zucchini and stir well.

  5. Put the mixture into the springform pan and spread evenly.

  6. 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

  7. Bake for 1 hour until the goats cheese is melted.

  8. Remove and cool in the pan for 10 minutes, then remove and either serve warm or allow to cool and serve.  Either way is delicious.

Recipe Notes

Serves 8 slices

Nutritional Info per slice:  175 Calories, 12g Fat, 13g Protein, 4g Total Carbs, 1g Fibre, 3g Net Carbs

Any nutritional analysis on the website is based on an estimate, calculated by from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Nutrition Facts
Zucchini Ricotta Cheesecake
Amount Per Serving (1 Slice)
Calories 175 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Protein 13g 26%
* Percent Daily Values are based on a 2000 calorie diet.


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    September 28, 2018 at 4:51 pm

    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.

    • Reply
      Angela Coleby
      September 29, 2018 at 10:03 am

      I think it may have been the water content of the zucchini. It should be a firm cheesecake but glad you liked the taste!

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    August 20, 2018 at 2:59 pm

    Thanks for sharing! It looks like a yummy brunch dish!

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    August 11, 2018 at 2:19 pm

    I don’t have a 7-inch springform pan, but am going to try this in greased small ramekins. Sounds yummy!

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      Angela Coleby
      August 12, 2018 at 8:32 am

      They should still work in ramekins. Would make a great dinner party dish!

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    August 9, 2016 at 11:39 am

    Made it today and is absolutely delicious. Thanks Angela. I have been trying more of your recepies and to date all are excellent.

    • Reply
      Angela Coleby
      August 9, 2016 at 3:31 pm

      Delighted to hear this Eliza! Happy baking!

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