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Categories: Cookies | Bars

Watch and learn how Mark Bittman makes this deliciously creamy and light no bake blueberry cheesecake bars. Any soft fruit in season can be used instead of or alongside the blueberries. The filling is a combination of ricotta and cream cheese, flavored with lemon and honey. Since it has no eggs, it is not firm and dense as a classic cheesecake. If you like the cheesecake sweeter Mark recommends adding 1/4 cup or so of granulated sugar instead of increasing the honey, because you don’t want the honey flavor to become overpowering.

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, drained
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.

Posted on Jul 10, 2013

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