Baking & Dessert

By Allana Mortell | July 13, 2012

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.

Photo courtesy of Annie’s Eats

No-Bake Blueberry Cheesecake Recipe

Servings: 10
Calories: 400 per serving
Prep Time: 30 minutes
Cook Time: 2-24 hours
Total Time: 2 hours 30 minutes (depends on freezer time)


  • 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


1. To make the crust, combine the crushed graham crackers, melted butter and sugar in a food processor. Take the mixture and then press it evenly into a 9 x 13 pan to form a 1/4-inch thick crust. Put the crust into the fridge until ready to use

2. Using a stand mixer or hand mixer, whisk together the cream cheese, ricotta cheese, honey, lemon juice and a pinch of salt

3. Take the crust out of the fridge. Then, using a spatula or butter knife, spread the cheesecake mixture carefully over the crust. Cover the whole crust with the fresh blueberries and chill for at least 2 hours until the filling is set. (The pie can also be kept in the fridge overnight)

4. Serve with vanilla ice cream, whipped cream or with a plate full of fresh blueberries

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