Blueberry Cheesecake Bars- No Bake |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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i love mark bittman's simple tasty recipes. this is great on a hot summer day. taste the batter- if it's not sweet enough you can add up to 1/4 cup sugar. Ingredients:
16 graham cracker squares, crushed (8 whole crackers) |
1/4 cup ground pecans (optional) or 1/4 cup walnuts (optional) |
3 tablespoons melted butter |
1 (8 ounce) package cream cheese, at room temperature |
1 cup ricotta cheese |
2 tablespoons honey (to taste) |
1 lemon, zest of, freshly grated |
1 pinch salt |
1 1/2 cups blueberries |
1/4 cup sugar, if needed, up to 1/4 cup (optional) |
Directions:
1. Combine crushed graham crackers, nuts if using, and melted butter.
2. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick.
3. Put in refrigerator until ready to use.
4. Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth. taste and add sugar, to taste.
5. Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top.
6. Cover with fresh blueberries and chill for at least an hour, or until set.
7. Cut into squares or bars and serve.
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