No-Bake Blueberry Cheesecake Bars

This dessert shows off summer fruit very well. The limited sweetness really lets the fruit shine. I added about two more tablespoons of honey because it was not sweet enough for me. The filling will not harden in the time allotted, but it’s still super tasty. I placed some of the leftovers in the fridge overnight and it has hardened nicely with a longer time to chill. If you do want the cheesecake consistency make it a day ahead and chill it overnight.

Made this week with excellent results! Used a store bought walnut crust, made the filling with all cream cheese, 3 T maple syrup, and lime zest. Tossed the blueberries with a tablespoon of maple sugar before gently pressing onto the filling. After 4 hours in the fridge it came out beautifully. Set up and sliced well. Try this!

For the blueberry sauce, use the recipe from recipe for “Fresh Corn Pancakes With Blueberry Sauce” and add 1 Tbsp cornstarch to thicken at the end (mix 1 tbsp cornstarch and 1 tbsp water, then add to sauce; heat until it starts to simmer/ boil, then keep on heat with stirring for another 2-3 minutes)

Really good and fresh, even in the middle of winter with a windchill of 5 degrees. Upping the butter by 1.5tbls and refrigerating the crust overnight ensured that it stayed intact. I'm certain there are other brands that offer this but Galbani has a whole milk ricotta that has double cream in it. There is no issue with liquid. Also you can make your own ricotta from Melissa Clark which is outstanding. Did add the optional 1/4 cup sugar, Mr. Bittman mentioned. Thanks for this recipe!

Added lavender to the cream cheese/ricotta/honey/lemon mix, which really compliments the blueberries.

Used a few more of a gram, crackers and additional butter and added lemon juice for a bit of tiredness. Could be made any tart pan, which would be easier for her to cut.

If anyone else is making this gf, 2 packets of Schar grams are enough to get a 1/4 in crust; I used 3 and 1/4 c pecans and even after pressing firmly with a measuring cup had a 1/2 inch crust (doesn’t bother me, just not quite what the recipe asks for). Had a very thick ricotta, so didn’t drain it but did leave overnight before sampling and the bars set and the crust held together well. Taste-wise, I prefer Bon Appétit’s lime ginger no-bake cheesecake bars, but these ones are quicker to make

Based on other’s comments, I increased the melted butter to 5tbs and the crust set perfectly. I’m also gluten-free so I used Schär chocolate covered graham crackers for the crust. (I added chopped pecans too.) I put the crust in the freezer to set quickly as I made the filling. Turned out great! So refreshing as a summer dessert.

Used 8oz brick of Philadelphia cream cheese and 1 cup whole milk ricotta, whipped with the mixer (not just blended). Doubled graham crackers and added whole stick of butter and it set up well..mashed crust with a cup and refrigerated 45 minutes. It's not supposed to be super sweet. Perfect for a refreshing summer dessert for people who don't care for sugary desserts.

Why not just pop the crust into the oven for 10 minutes? I know it won’t qualify as “no bake,” but really? And if you start with graham crumbs, you’ll make up the time not having to crush crackers

Thanks to commenters! - used an extra tbsp of butter - used 2.5 tbsp sugar -- I am so not a fan of oversweet but had to ramp it up another .5 tbsp :) - drained ricotta - used defrosted mixed frozen berries and just added them when I served it - no problem setting but big problem getting out of the pan --- the second day it was much easier --- more delish the second day too!

Did not fare well with the crowd, definitely more bitter than sweet, try the tip with more honey or bit of sugar? Might try again :)

Won’t make again. Crust didn’t hold together. Not sweet even with 3 T honey. Really disappointing.

I used 5T of butter and the crust was perfect. Also strained my ricotta. This was delicious! I made it two days in a row. The second day was for a family with small kids so I made it a bit sweeter (twice the honey) and was still delicious!

Made this with Neufchatel cheese and part-skim ricotta. Omitted the nuts and the lemon because I forgot to buy it, and used an entire pint of blueberries. It was super easy to make, set up nicely, and was absolutely delicious.