Italian Wedding Cake Pie is my take on that classic almond-scented cake flavor, but in a ricotta cheesecake pie with a buttery graham crust and a cloud of whipped cream on top.
The filling is creamy and lightly tangy, with that almond-vanilla thing that makes it taste a little special. I like using ricotta here because it keeps the texture soft and a bit lighter than an all–cream cheese cheesecake.
I make this when I want a dessert that slices neatly and looks finished with almost no effort. It’s especially good for holidays, dinner parties, or anytime you want a make-ahead dessert that doesn’t need fussing right before serving.
Why You’ll Love This Recipe
Almond-forward flavor: The almond extract gives you that Italian wedding cake vibe in a simple, dependable way.
Ricotta texture: Ricotta makes the filling creamy but not heavy, and it bakes up with a soft, sliceable set.
Pie-pan easy: No springform, no water bath, no drama. A regular 9-inch pie plate works great.
Make-ahead friendly: It needs chill time anyway, which means it’s easy to fit into a busy schedule.
Simple finish: The whipped cream and toasted almonds make it look like you tried harder than you did.
Ingredients You’ll Need
Crust
- Graham cracker crumbs: I like the classic graham flavor here, and it holds up well under the creamy filling.
- Granulated sugar: Just enough to sweeten the crust and help it set into a tidy slice.
- Unsalted butter: Melted butter is what makes the crust press in nicely and bake up crisp.
- Almond extract: Don’t skip it if you want that “wedding cake” style almond scent right from the first bite.
- Salt: A small pinch makes the crust taste more balanced and less flat.
Filling
- Cream cheese: Use softened cream cheese so it beats smooth without little lumps.
- Ricotta cheese: Whole milk ricotta is best here. If it looks watery, drain it a bit so the pie sets the way it should.
- Granulated sugar: Keeps the filling sweet and clean-tasting, and it pairs well with the almond.
- Eggs: Room temperature eggs mix in more evenly, and you’re less likely to overbeat the batter.
- Sour cream: Adds a little tang and helps the filling stay creamy instead of dry.
- All-purpose flour: A small amount helps the center set and slice clean.
- Vanilla extract: Vanilla rounds out the almond so it doesn’t taste sharp.
- Almond extract: This is the main flavor note. If you’re sensitive to almond extract, you can cut it back a little.
- Lemon zest (optional): I like a touch of zest to brighten the filling, but it’s totally fine to leave out.
- Salt: Just enough to keep the filling from tasting overly sweet.
Topping
- Heavy whipping cream: Cold cream whips faster and holds its shape better.
- Powdered sugar: Sweetens the whipped cream and keeps it smooth and stable.
- Almond extract: A small amount ties the topping back to the filling.
- Sliced almonds: Toasted almonds add crunch and make the top look finished in a simple way.
- Powdered sugar (optional): A light dusting is nice if you want it to look a little more classic.
Recipe Instructions
- Preheat the oven: Heat the oven to 350°F.
- Mix the crust: Stir the graham cracker crumbs, granulated sugar, salt, melted butter, and almond extract together until evenly moistened.
- Press the crust: Press the mixture firmly into a 9-inch pie plate, across the bottom and up the sides.
- Bake the crust: Bake for 8 to 10 minutes, then let it cool for about 10 minutes.
- Beat the cream cheese: Beat the softened cream cheese and sugar until smooth.
- Add the ricotta: Beat in the ricotta until combined.
- Add the rest of the filling: Mix in the sour cream, flour, salt, vanilla extract, almond extract, and optional lemon zest until combined.
- Add the eggs: Add the eggs one at a time, mixing just until incorporated.
- Fill the crust: Pour the filling into the cooled crust and smooth the top.
- Bake: Bake for 45 to 55 minutes, until the edges are set and the center still has a slight jiggle.
- Cool and chill: Cool at room temperature for 1 hour, then chill for at least 4 hours.
- Whip the topping: Whip the cold heavy cream, powdered sugar, and almond extract to medium peaks.
- Finish: Spread or pipe the whipped cream over the chilled pie, garnish with toasted sliced almonds, and dust with powdered sugar if you want.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Drain the ricotta if it looks wet. Some brands are much looser than others. I usually spoon it into a fine mesh strainer for a bit so the filling isn’t watery.
Stop mixing once the eggs go in. Mix just until you don’t see streaks. Overmixing adds extra air, and that’s when cheesecake-style fillings tend to crack.
Watch the center, not the timer. The edges should look set, but the middle should still jiggle a little when you gently tap the pie plate.
Let it cool gradually. A full hour on the counter before chilling helps it settle and keeps the top from getting stressed as it cools.
Toast the almonds. It only takes a few minutes, and the flavor is noticeably better than using them raw.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Espresso or strong coffee: The almond and ricotta combo is really good with coffee. I usually serve it after dinner with small cups.
- Fresh berries: Strawberries, raspberries, or cherries are nice on the side. It makes the plate look a little brighter.
- Chocolate drizzle: A thin drizzle of melted chocolate over the whipped cream is good if you want a slightly richer dessert.
- Extra toasted almonds: I like putting a small pile of almonds on each slice for crunch. It also helps if you’re serving it on a platter.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store leftovers covered in the fridge for up to 4 days. Cheesecake-style pies hold up well, and the flavor is often even better on day two.
If you’re planning ahead, you can bake and chill the pie the day before, then add the whipped cream topping right before serving. The slices look cleaner that way.
To freeze, I usually freeze the pie (or slices) without the whipped cream wrapped well. Thaw in the fridge overnight, then top with fresh whipped cream and almonds.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
How do I know when this cheesecake pie is done?
Look for set edges and a center that still has a slight jiggle. If the whole pie looks liquidy, it needs more time, but you don’t want it baked until the center is stiff.
Can I use mascarpone instead of some of the ricotta?
Yes. Swapping part of the ricotta for mascarpone makes the filling richer and a bit silkier. I like doing it when I want a more dessert-forward texture.
Why did my filling turn out a little watery?
Ricotta is usually the culprit. Some containers have more liquid than others, so draining it first helps a lot.
Can I change the crust?
Definitely. Vanilla wafer crumbs and shortbread crumbs both work well and lean into the “wedding cake” flavor.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Italian Wedding Cake Pie
INGREDIENTS
Crust
- 1 1 2 cups graham cracker crumbs
- 1 4 cup granulated sugar
- 6 tbsp unsalted butter melted
- 1 2 tsp almond extract
- pinch of salt.
Filling
- 8 oz cream cheese softened
- 1 cup ricotta cheese whole milk drained if watery
- 1 2 cup granulated sugar
- 2 large eggs room temperature
- 1 4 cup sour cream
- 2 tbsp all purpose flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 2 tsp lemon zest optional
- 1 4 tsp salt.
Topping
- 1 cup heavy whipping cream cold
- 3 tbsp powdered sugar
- 1 2 tsp almond extract
- 2 tbsp sliced almonds toasted
- powdered sugar for dusting optional.
INSTRUCTIONS
Crust
- heat oven to 350 F
- mix crumbs sugar salt butter and almond extract until evenly moistened
- press firmly into a 9 inch pie plate on bottom and up sides
- bake 8 to 10 minutes then cool 10 minutes.
Filling
- beat cream cheese and sugar until smooth
- beat in ricotta then add sour cream flour salt vanilla almond extract and lemon zest until combined
- add eggs one at a time mixing just until incorporated
- pour into cooled crust and smooth top.
Bake and Finish
- bake 45 to 55 minutes until edges are set and center has a slight jiggle
- cool at room temperature 1 hour then chill at least 4 hours
- whip heavy cream powdered sugar and almond extract to medium peaks and spread or pipe on chilled pie
- garnish with toasted almonds and optional powdered sugar.
