No-Bake Blueberry Cheesecake Recipe

By admin |

Recipe by Allana Mortell

The best part about summer desserts is utilizing in-season berries and this blueberry cheesecake (and no-bake, at that!) is one of the best treats we’ve seen in quite some time. Crafted with fresh ricotta cheese, the texture is delicate and decadently tart from the cream cheese. Lemon juice and honey add sweetness to the cake but its the fresh blueberries on top that puts this cheesecake and your taste buds completely over the edge.

Prep Details

Servings: 10

Calories per serving: 400 per serving

Ingredients

16 graham cracker squares (8 whole crackers) crushed

3 tablespoons melted, unsalted butter

2 tablespoons packed golden brown sugar

1 8-ounce package cream cheese, at room temperature

1 cup ricotta cheese

2 tablespoons honey

1 tablespoon fresh lemon juice

2 cups fresh blueberries

 

Directions

Photo courtesy of Annie’s Eats

The best part about summer desserts is utilizing in-season berries and this blueberry cheesecake (and no-bake, at that!) is one of the best treats we’ve seen in quite some time. Crafted with fresh ricotta cheese, the texture is delicate and decadently tart from the cream cheese. Lemon juice and honey add sweetness to the cake but its the fresh blueberries on top that puts this cheesecake and your taste buds completely over the edge.