Strawberry Ricotta Pie
Prep time: 
Total time: 
Serves: 1 pie
  • For the lemon poppy seed shortbread crust
  • ½ cup butter, softened
  • ¼ cup powdered/confectioners sugar
  • 1 tbsp lemon zest
  • 1 tbsp poppy seeds
  • ¼ tsp salt
  • 1 cup flour
  • For the lemon ricotta no bake cheesecake filling
  • 1 cup ricotta
  • 4 oz cream cheese, softened
  • 3 tbsp honey
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • For the pie
  • 2 lbs California strawberries, sliced
  1. For the crust
  2. Cream the butter, mix in the sugar, lemon zest, poppy seeds and salt followed by the flour and mix until it forms crumbs.
  3. Press the mixture unto a pie/tart plate and bake in a preheated 400F oven until lightly golden brown, about 15 minutes before letting it cool.
  4. For the filling
  5. Mix the ricotta, cream cheese, honey and lemon juice and zest until smooth.
  6. For the pie
  7. Spread the ricotta mixture across the bottom of the baked and cooled crust, arrange the strawberry slices on top and enjoy.
Recipe by California Strawberries at