Blueberry Cheesecake

A super-easy recipe that has become a favorite when blueberries are in season.


11 whole Keebler graham crackers
4 tbsp melted butter

8 oz cream cheese
8 oz BelGioioso Ricotta con Latte
2 tbsp honey
pinch salt

1 ½ cups fresh blueberries
St. Dalfour Wild Blueberry fruit spread


Place graham crackers in plastic bag and crush with rolling pin.
Combine graham crackers and butter.
Press evenly into bottom of 8-9 inch dish for a crust about 1/4 inch thick.
Place in refrigerator until ready to use.

Mix cream cheese, ricotta, honey, and salt with a blender.
Spread mixture over crust.

Combine fruit with fruit spread.
Spread mixture on top of pie.
Refrigerate at least an hour.


This recipe is based on Mark Bittman's Summer Cheesecake, Without the Stove. Changes include no grated lemon rind and the addition of a fruit spread.

Keebler graham crackers have just the right flavor for this recipe.

There are several brands of Ricotta cheese on the market. BelGioioso Ricotta con Latte is exceptional and will make a difference.

Fruit spread has less sugar than jam or jelly and blueberry fruit spread and adds sparkle that accents and intensifies the blueberry flavor.