No-Bake Blueberry Cheesecake Bars

By Mark Bittman

Published August 18, 2015

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
20 minutes, plus 1 hour’s chilling
Rating
4(993)
Comments
Read comments

There are those who may not find this sweet enough, and if that’s the case I recommend adding a quarter cup or so of sugar instead of increasing the honey, because you don’t want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.

Featured in: Summer Cheesecake, Without the Stove

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:8 to 12 servings

  • 16 graham cracker squares (8 whole crackers), crushed

  • ¼ 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 ½ cups blueberries

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

20 grams carbs; 44 milligrams cholesterol; 244 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 17 grams fat; 1 gram fiber; 176 milligrams sodium; 5 grams protein; 10 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 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 ¼-inch thick. Put in refrigerator until ready to use.

  2. Step 2

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

  3. Step 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
993 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Andy

So I made this over the weekend and not sure what I might have done wrong, but it never set :(.
It was very tasty, but when i cut it up it crumbled... not enough melted butter in the graham crackers perhaps? I put it in the fridge for two hours...

Tara

I made this as written. I saw others had trouble with it setting so I strained my ricotta to get out any excess moisture. We loved having a dessert that wasn't sugar loaded. Fresh and delicious.

Cathy

Instead of nuts in the crust, I used 1/4 cup of shredded coconut.

Meghan

Please list the graham cracker quantity by weight so that those of us in the EU using Speculoos can do the conversion 🙏

Irwins

My graham cracker crust also crumbled probably due to insufficient butter.

Allie

Love this recipe. It's a very low effort no bake cheesecake that is really satisfying. I added a little more butter, but didn't feel like it needed it. I would just make sure to grease the pan before pressing the crust in. I didn't have graham crackers, but I did have biscoff cookies and those were amazing and the crust became my favorite part. I used a little honey, just to get it sweet enough. Berries are great, love blueberries but also added raspberries and cherries because I had them and why not? The ricotta I used didn't have a lot of liquid, so no trouble getting it to set. I left it in the fridge until I got too impatient. Better the next day. Worth making.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.