The Kitchen Magician: No-Bake Cheesecake Bars
And you know Kitchen Magician can't resist tinkering around with recipes, so here are a few tweaks to try:
- Make the cheesecakes in lined muffin tins for cute, pre-portioned desserts.
- Look on your grocer's International aisle for very British "digestive biscuits." These cookies taste a lot like graham crackers, but they're round and the perfect size for a muffin paper. Just brush them liberally with melted butter, and you've got a ready-made crust without getting graham cracker crumbs all over your kitchen!
- Save a little lemon zest to sprinkle over the berries for a pretty finishing touch. Throw on a sprig of mint if you're feeling extra fancy.
- Experiment with different berries - whatever is in season and available.
No-Bake Cheesecake Bars
Recipe via New York Times
16 graham cracker squares (8 whole crackers), crushed
1/4 cup ground pecans or walnuts, optional
3 tablespoons melted butter
1 8-ounce package cream cheese, at room temperature
1 cup ricotta cheese
2 tablespoons honey, or to taste
Rind of a lemon, freshly grated
About 1 1/2 cups blueberries.
- 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.
Yield: 8 to 12 servings.
Craving more fast and easy cooking ideas? Read other tips from The Kitchen Magician.