A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
No-Bake Blueberry Cheesecake Bars
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- #115450
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
8 whole graham crackers, crushed
1/4 cup ground pecans or walnuts
3 tablespoons melted butter
1 package (8 ounce size) cream cheese, at room temperature
1 cup ricotta cheese
2 tablespoons honey
1 lemon, zest of
1 pinch salt
1 1/2 cup blueberries
directions
Combine crushed graham crackers, nuts, 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. Place in refrigerator until ready to use.
Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon zest and salt. Blend until smooth.
Spread cheese mixture 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.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 11, 2013
Very good. The honey was a subtle but present flavor. The amount of blueberries called for made it look positively buried in blueberries. So you might want to reduce those a bit.