Recipe: No-Bake Blueberry Cheesecake Bars (using cream cheese and ricotta)

NO-BAKE BLUEBERRY CHEESECAKE BARS

"Sweetened with honey and blueberries, this rugged-looking cheesecake combines cream cheese with ricotta."

8 whole graham crackers (16 squares), crushed
1/4 cup ground pecans or walnuts
3 tablespoons melted butter
1 (8 ounce) package cream cheese, at room temperature
1 cup ricotta cheese
2 tablespoons honey
Zest of 1 lemon, freshly grated
1 Pinch salt
1 1/2 cups blueberries

Combine crushed graham crackers, nuts, 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. Place in refrigerator until ready to use.

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

Spread cheese mixture 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.

Makes 8-12 servings
Source: Mark Bittman, New York Times