I’ve never been a huge fan of regular cheesecake – it’s a bit too rich for me and, honestly, I like the crust more than the actual cheesecake filling. But, if I could have a small bar of cheesecake, with equal amounts of graham cracker crust and cheesecake filling, maybe then I could enjoy it.

No Bake Blueberry Cheesecake Bars

16 graham cracker squares (8 whole crackers), crushed

1/4 cup ground pecans or walnuts, optional

3 tablespoons melted butter

1 8-ounce package cream cheese, at room temperature

1 cup ricotta cheese

2 tablespoons honey, or to taste

Rind of a lemon, freshly grated

Pinch salt

About 1 1/2 cups blueberries.

1. Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.

2. Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.

3. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour, or until set. Cut into squares or bars and serve.

Yield: 8 to 12 servings.

Recipe courtesy of the New York Times.