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no-bake blueberry cheesecake bars~a perfect summer dessert

 

It's not a secret that blueberries and cheesecake in any form, even no-bake, go wonderfully together for a summer dessert. I'm going to make this dessert again tomorrow using blueberries, raspberries and sliced strawberries on top, just to change things up for the holiday weekend.  My refrigerator is packed with food and just now we decided to drive out to the coast, Point Reyes area, for lunch.  Of course my husband wants seafood when I have beef and chicken in our fridge, such is life in our Bay Area suburban bubble.

Just a quick note on this recipe from the NYT, I love using Bellwether Farms Basket Ricotta made in Petaluma, maybe we will wave to them on our drive out to the coast.  The recipe calls for 1 cup of ricotta so you have some leftover to use in pasta or wherever your creative mind takes you, it's wonderful delicious stuff.

ps, I like sweet desserts so when a recipe calls for the possibility to increase sugar -nine times out of ten I increase that sugar to make my dessert nice and sweet.

Ingredients and Recipe for No-Bake Blueberry Cheesecake Bars
Make 8 generous servings

16 graham cracker squares or 8 whole crackers, finely crushed
1/3 cup finely chopped toasted pecans
3 tablespoons melted unsalted butter
1 8-ounce package full fat regular cream cheese, at room temp 
1 cup ricotta cheese
3 tablespoons sugar
2 tablespoons honey
Freshly grated rind of a lemon, I used Meyer lemon
Generous pinch of sea salt
1&1/2 cups fresh blueberries

Combine the crushed graham crackers, pecans and melted butter.  Press into an 8 or 9 inch square pan to form the crust, about 1/4 inch thick, chill in fridge until ready to use.
In a large bowl whisk together the softened cream cheese, ricotta, sugar, lemon zest and salt, combine until smooth.
Spread the cream cheese mixture evenly over the crust, being careful not to upset the crust.
Place in the refrigerator to chill until firm (this can be done the day before), then cover with the blueberries and chill for another hour before serving.
Cut into squares and serve.


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