No Bake Blueberry Cheesecake Bars Food
NO BAKE BLUEBERRY CHEESECAKE BARS
Provided by Aimee
Number Of Ingredients 7
Steps:
- Line a 9x13in pan with foil and spray with nonstick spray.
NO-BAKE BLUEBERRY CHEESECAKE BARS
I saw this in the NY Times on July 23, 2008 in "The Minimalist" column by Mark Bittman, and I'm posting it here for safe keeping. Some of the suggestions/comments from the article are 1) drain any liquid from ricotta cheese, if watery 2) the cheese mixture is "deliciously creamy when first produced, but sets up well once chilled," 3) the bars should become sturdy enough to cut (carefully) and sit up staight on a plate 4) If you don't find this sweet enough, you may want to add up to 1/4 cup sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering, 5) Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; chopped raisins or chocolate chips, and 6) You could make a berry sauce (just cook berries with a little water and sugare) and spoon over the cheesecake. The "cooking time" refers to how long you should chill before serving. Any comments/suggestions are welcome!
Provided by SGpratt
Categories Cheesecake
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter.
- Press evenly into a bottom of an 8-or 9-inch square pan (glass is recommended) to form a crust about 1/4 inch thick.
- Put crust in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta cheese, honey, lemon rind and salt. Blend until smooth.
- 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 square or bars and serve.
Nutrition Facts : Calories 339, Fat 20.9, SaturatedFat 11.2, Cholesterol 58.4, Sodium 308.4, Carbohydrate 31.9, Fiber 1.5, Sugar 16.8, Protein 7.3
BLUEBERRY CHEESECAKE BARS- NO BAKE
i love mark bittman's simple tasty recipes. this is great on a hot summer day. taste the batter- if it's not sweet enough you can add up to 1/4 cup sugar.
Provided by chia2160
Categories Cheesecake
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- 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 1/4-inch thick.
- Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth. taste and add sugar, to taste.
- 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.
Nutrition Facts : Calories 340.5, Fat 21.1, SaturatedFat 11.9, Cholesterol 58.3, Sodium 329.7, Carbohydrate 31.5, Fiber 1.4, Sugar 15.9, Protein 7.8
NO-BAKE BLUEBERRY CHEESECAKE BARS
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.
Provided by Mark Bittman
Categories easy, quick, snack, cookies and bars, dessert
Time 1h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- 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 1/4-inch thick. Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
- 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.
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