No-bake blueberry ricotta cheesecake 

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600 grams of soft dates

2 cups of crushed walnuts


2 heaping cups ricotta cheese

1 ⅓ cups goat cheese

¼ cup honey

¼ tsp salt

Zest of one whole lemon


2 cups frozen blueberries

¼ cup Vermont Village Blueberries & Honey Sipping Vinegar


For the crust, mix chopped walnuts and dates until everything is combined into a sticky paste. Place in an 8 or 9 inch pie dish spreading the mix evenly over the bottom and up onto the sides. Set aside.

For the topping, bring blueberries, blueberry sipping vinegar and honey to a boil in a small saucepan then reduce heat to a simmer. Cook 10-15 min until the juices have started to reduce then remove from heat and let cool.

Mix all of the ingredients for the filling in a large bowl and then spread evenly on top of the crust. Top the cheesecake with fully cooled blueberries and serve immediately or place in refrigerator.