By Dianne Bunis
New England blueberries are in season and available at the local farmers market. This no-bake desert is a cinch to make and delicious. The neufchatel cheese is lower in fat than regular cream cheese and any seasonal berry or combination of can be used.
No-Bake Berry Cheesecake Bars
Time: 20 minutes, plus 1 hour's chilling
Yield: 8 to 12 servings
8 whole graham crackers, crushed
3 tablespoons melted butter
1 8-ounce package of neufchatel cheese, at room temperature
1 cup ricotta cheese
2 tablespoons honey
1 tsp. lemon juice
Pinch of salt
1 1/2 cups blueberries; raspberries or blackberries can be substituted or combined
Directions: Combine crushed graham crackers and melted butter. Press evenly into bottom of an 8-inch square glass pan to form a crust about 1/4-inch thick. Chill in refrigerator for 10 minutes. Using a standing or hand mixer, or a whisk, combine neufchatel cheese, ricotta, honey, lemon juice and salt, and blend until smooth. Spread cheese mixture evenly over crust using a spatula to smooth top. Cover with fresh berries and chill for at least an hour or until set. Cut into squares and serve.