Sometimes the best desserts are the ones that surprise you. This blueberry sheet cake with whipped ricotta cheese definitely falls into that category – it's lighter than traditional cheesecake, more interesting than regular fruit pie, and somehow manages to be both comforting and elegant at the same time.
It's also extremely flexible - you can make it as a pie or a sheet cake, and this homemade cake is fancy enough even for a special occasion. For demonstration purposes, we've added a pie version of the cake, but you can alternatively make it in a sheet pan.
The magic happens when creamy whipped ricotta meets juicy blueberries in a tender, buttery crust. Unlike heavy cheesecakes that leave you feeling stuffed, this blueberry sheet cake recipe ensures a wonderfully airy texture that lets the fresh berry flavor shine through. It's the kind of pie that works equally well for a casual family dinner or when you want to impress guests with something a little different.
What I love most about this recipe is its flexibility. I've made it with pure ricotta for that authentic Italian feel, swapped in cottage cheese for a tangier twist, and even done a half-and-half combination that gives you the best of both worlds. Every version turns out beautifully, which means you can adapt it based on what's in your fridge.
Please note that, like the majority of desserts on our blog, this pie is sugar-free. However, the best part is that you can easily substitute the sweetener with regular sugar 1:1 if you're OK with that.
For another sugar-free & incredibly delicious cake that's among our all-time favorites, check out our creamy and moist lemon cake recipe with cream cheese.
Why You'll Love This Recipe
• Lighter than traditional cheesecake – The ricotta creates a fluffy, airy texture that's satisfying without being heavy
• Lower in sugar – Works beautifully with sugar alternatives like erythritol for a healthier dessert option
• Versatile cheese options – Use ricotta, cottage cheese, or a combination based on your preference and availability
• Perfect berry showcase – The mild cheese filling lets the blueberry flavor take center stage
• Make-ahead friendly – Actually tastes better after resting overnight in the refrigerator
• Beginner-friendly technique – This is a fairly easy recipe with no complicated methods or special equipment required
• Seasonal flexibility – Swap blueberries for other berries or stone fruits depending on what's in season
• Portion-friendly – Rich enough to satisfy but light enough that you won't regret that second slice
Ingredients
Fresh Blueberries – The star of the show! Look for plump, firm berries with that dusty bloom on the skin. Fresh is definitely best here, but if you're using frozen blueberries, don't thaw them first – add them straight from the freezer to prevent excess moisture. Wild blueberries are incredible if you can find them, with their intense flavor and smaller size.
Ricotta Cheese – This is what makes the filling so special. Good quality ricotta should be creamy and slightly sweet with fine curds. Whole milk ricotta gives the richest result, but part-skim works too. If your ricotta seems watery, drain it in a fine-mesh strainer for 30 minutes before using. Cottage cheese is a perfect substitute or complement to ricotta. It adds a subtle tang and slightly different texture. Choose small-curd cottage cheese for the smoothest result, and don't worry if it looks lumpy initially – it'll smooth out beautifully when mixed.
Eggs – These bind the filling and give it structure. Room temperature eggs incorporate more easily, so take them out of the fridge about an hour before baking. The eggs help create that perfect set-but-still-creamy texture.
Sweetener (Erythritol-based) – I love using erythritol-based sweeteners because they don't have that artificial aftertaste and work beautifully in baked goods. If using regular sugar, the same amount works perfectly. Powdered sweeteners blend more easily than granulated.
Vanilla Essence – A little goes a long way here. Pure vanilla extract is worth the investment – it adds depth and warmth that complements both the cheese and berries perfectly.
Potato Starch – The potato starch is crucial – it absorbs excess moisture from the berries and helps everything set properly without becoming watery. Potato starch is more effective than cornstarch here because it creates a silkier texture. If you can't find it, cornstarch works as a substitute.
Soft Butter – For the crust, butter should be soft enough to cream easily, but don't use melted butter. Butter creates that tender, cookie-like base that holds everything together. European-style butter with higher fat content will give you the richest flavor.
Baking Powder – Just a touch to keep the crust light and prevent it from being too dense. Make sure yours is fresh – baking powder loses potency over time.
Wheat Flour – All-purpose flour is perfect here. You will need around 2.5 cups of flour for this recipe. Start with less and add more as needed – you want a soft, manageable dough that's not sticky.
Use kitchen scales for precise measurements, and consult our measurement guide, if needed.
Detailed Instructions
Step 1: Prepare Your Pan and Oven: Set your oven temperature to 350°F (175°C). Grease a springform cake pan thoroughly with butter (or a cooking spray) or line a sheet pan's bottom with parchment paper.
Step 2: Make the Crust: In a large mixing bowl, cream the soft butter with the sweetener until light and fluffy – this takes about 3-4 minutes with an electric stand mixer. Beat in the egg until well combined. In a separate small bowl, combine flour with baking powder and whisk them together. Gradually add the flour mixture to the butter mixture, mixing just until a soft dough forms. If the dough feels sticky, add more flour gradually until it's manageable but still soft. We like using a stand mixer with a paddle attachment for this step.
Step 3: Press the Dough: Press about two-thirds of the dough into the bottom and slightly up the sides of your prepared pan. Don't worry about making it perfectly even – rustic charm is part of this pie's appeal. Reserve the remaining dough for later if you want to make a lattice top, or just use it all for the base.
Step 4: Prepare the Ricotta Filling: In a large bowl, beat the ricotta cheese with the sweetener using an electric mixer until smooth and creamy. This takes about 2-3 minutes – you want to eliminate any lumps and create a light, airy texture. Beat in the eggs one at a time, then add the vanilla essence and potato starch. Mix until completely smooth.
Step 5: Assemble the Pie: Scatter half of the blueberries over the prepared crust. Pour the ricotta mixture over the berries, spreading it evenly with a spatula. Sprinkle the remaining blueberries on top, gently pressing them down until they're level with the filling. This prevents them from burning while ensuring they're integrated into each slice.
Step 6: Bake to Perfection: Bake for 35-40 minutes, or until the filling is set and lightly golden brown on top. The center should be just barely jiggly when you gently shake the pan – it will continue to set as it cools. If the top starts browning too quickly, cover loosely with foil.
Step 7: Cool and Finish: Remove from the oven and let the cake cool completely in the pan – this is crucial for clean slicing. Dust powdered sweetener (or powdered sugar, if you wish) onto the cooled cake. For the best texture and flavor, refrigerate for at least 4 hours or overnight before serving.
Serving and Storage Tips
This blueberry ricotta pie is absolutely divine served chilled, which makes it perfect for make-ahead entertaining. The flavors meld beautifully overnight, and the texture becomes even more perfect after that initial rest.
Cut into wedges and serve as is, or add a dollop of freshly whipped cream for extra indulgence. A drizzle of honey, a touch of homemade blueberry jam, or a sprinkle of lemon zest can add another layer of flavor.
Store covered in the refrigerator for up to 4 days. The pie actually improves with time, so don't hesitate to make it a day or two ahead of when you plan to serve it.
Recipe Variations and Tips
Mixed Berry Version: Swap the blueberries for a combination of raspberries, blackberries, and strawberries. Just make sure to slice larger berries and pat everything dry before using.
Lemon Ricotta Twist: Add some tangy lemon zest to the ricotta mixture for a bright, citrusy variation that's absolutely heavenly.
Chocolate Chip Addition: Fold in a handful of mini sugar-free chocolate chips to the ricotta mixture for something completely different but surprisingly delicious.
Frequently Asked Questions
Yes, frozen blueberries work well in this recipe. Use them straight from the freezer without thawing to prevent excess moisture from making the filling watery. You might need to add an extra 5-10 minutes to the baking time to account for the frozen fruit.
Ricotta creates a milder, creamier filling with a more traditional Italian dessert flavor, while cottage cheese adds a subtle tang and slightly different texture. The half-and-half combination gives you the best of both – richness from the ricotta and brightness from the cottage cheese. All versions are delicious, so choose based on your preference and what you have available.
Absolutely! This pie actually improves with time. Make it up to 2 days ahead and store covered in the refrigerator. The flavors meld beautifully, and the texture becomes even more perfect after resting overnight. It's ideal for entertaining since you can have dessert completely ready in advance. You can also consider preparing the dough in advance and storing it in the fridge, covered with a plastic wrap, for a couple of days until ready to bake.
The filling should be set around the edges and just barely jiggly in the center when you gently shake the pan. The top of the cake will be lightly golden but not browned. If you insert a knife near the center, it should come out with just a few moist crumbs – not wet filling. Remember, it continues to set as it cools.
Cornstarch works as a substitute for potato starch, using the same amount. However, potato starch creates a silkier texture and is less likely to make the filling gummy.
Erythritol-based sweeteners work beautifully and don't have an artificial aftertaste. Regular granulated sugar works perfectly too, using the same measurements. Avoid liquid sweeteners as they'll change the texture of both the crust and filling. If using powdered sweeteners, they tend to incorporate more smoothly than granulated versions. Consult our sweetener guide for more details.
Recipe Card
Blueberry Sheet Cake Recipe with Whipped Ricotta
Ingredients
Filling:
- 2 cups blueberries
- 2 cups (500 g) ricotta cheese (can be replaced with cottage cheese)
- 2 eggs
- 7 oz (200 g) sweetener (I used erythritol-based sweetener)
- vanilla essence
- 2 tablespoon potato starch
Dough:
- ⅔ cups (150 g) soft butter
- 3.5 oz (100 g) sweetener
- 1 egg
- 1 teaspoon baking powder
- 9-10 oz (250-300 g) all-purpose flour
Instructions
- Preheat the oven to 350°F (175°C). Grease a springform cake pan thoroughly with butter (or a cooking spray) or line a sheet pan's bottom with parchment paper.
- In a large mixing bowl, cream the soft butter with the sweetener until light and fluffy for about 3-4 minutes with an electric stand mixer. Beat in the egg until well combined. In a separate small bowl, combine flour with baking powder and whisk them together. Gradually add the flour mixture to the butter mixture, mixing just until a soft dough forms. If the dough feels sticky, add more flour gradually until it's manageable but still soft.
- Press about two-thirds of the dough into the bottom and slightly up the sides of your prepared pan. Don't worry about making it perfectly even.
- In a large bowl, beat the ricotta cheese with the sweetener using an electric mixer until smooth and creamy. This takes about 2-3 minutes – you want to eliminate any lumps and create a light, airy texture. Beat in the eggs one at a time, then add the vanilla essence and potato starch. Mix until completely smooth.
- Scatter half of the blueberries over the prepared crust. Pour the ricotta mixture over the berries, spreading it evenly with a spatula. Sprinkle the remaining blueberries on top, gently pressing them down until they're level with the filling.
- Bake for 35-40 minutes, or until the filling is set and lightly golden brown on top. The center should be just barely jiggly when you gently shake the pan – it will continue to set as it cools. If the top starts browning too quickly, cover loosely with foil.
- Remove from the oven and let the cake cool completely in the pan – this is crucial for clean slicing. Dust powdered sweetener onto the cooled cake. For the best texture and flavor, refrigerate for at least 4 hours or overnight before serving.
Notes
- Ensure you account for the extra time to cool the cake to ensure it's completely set.
- Reserve the remaining dough for later if you want to make a lattice top, or just use it all for the base.
- Cottage cheese is a perfect substitute or complement to ricotta. Choose small-curd cottage cheese for the smoothest result.
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