BAKELESS CHEESECAKE

Bakeless Cheesecake image

Provided by FearMyFare

Time 20m

Yield 1 Pie, 8-12 serving(s)

Number Of Ingredients 9

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

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.

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