No bake blueberry ricotta cheesecake 

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2 heaping cups ricotta cheese. 

1 and ⅓ cups goat cheese.  

¼ cup honey. 

¼ tsp salt. 

Zest of one whole lemon.


600 grams of soft dates. 

2 cups of crushed walnuts. 


2-2.5 cups frozen blueberries. 

¼ cup Vermont Village Blueberries & Honey Sipping Vinegar.


Mix together the chopped walnuts and dates until everything is combined into a sticky paste. 

Place in an 8 or 9 inch pie dish. 

Spread the date and crushed walnuts out over the bottom of the pie dish and on the sides. 

Set aside. 


Put blueberries in a sauce pan and add Vermont Village's Blueberries & Honey Sipping Vinegar and honey. 

Bring to a boil and then lower temperature to a simmer. Let cook until the juices have started to reduce. Take off heat and let cool. 


Using a large bowl mix, by hand using a fork , large spoon or a whisk, all of the ingredients for the filling together. 


Add the filling into the pie dish with the date and walnut crust.  Spread out evenly. 

When the Blueberries are fully, place on top of the ricotta filling.  


Serve immediately or place in refrigerator to cool.