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
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.