If, like me, you’re pretty much always in the mood for something sweet, here’s a delightful little number to try this weekend. This dessert blends ricotta and cream cheese, lightly sweetened with honey, on top of a graham cracker crust for a no-bake dessert that wants to be a cheesecake. (Which is lovely because my favorite-but-not-so-healthy cheesecake recipe bakes for THREE HOURS! Well worth the time and the calories though, for the right occasion, if I do say so myself.) This one is quick and simple and won’t leave you feeling like a bowling ball has been dropped into your stomach. And if you’re not into blueberries, feel free to top this with any fruit your little heart desires. Individual servings in ramekins would be adorable, don’t you think?
No-Bake Blueberry Ricotta Cheesecake
makes 10-12 servings
1 sleeve of graham crackers (I like Trader Joe’s – no partially-hydrogenated oil) or about 1 cup of graham cracker crumbs
3 tablespoons butter, melted
1 cup ricotta cheese (pour off any liquid)
1-8 oz. package cream cheese (low-fat is fine here)
2 tablespoons honey
1 lemon, zested
pinch of salt
1 pint of blueberries
1. Pound graham crackers in a bag with a mallet into a fine crumb (or blend in your food processor). Combine with 3 tablespoons melted butter. Press into the bottom of an 8-inch square baking dish.
2. Whisk or beat the ricotta, cream cheese, honey, lemon zest, and a pinch of salt. Carefully spread over graham cracker crust.
3. Wash and pat blueberries dry. Spread over ricotta mixture. Refrigerate for 1 hour to set. Can be made a day in advance.