If my brain had a sound right now, it might be something in the vicinity of GERBLAHGERBLARG. Some of the LSC’s family have been in town for the past 48 hours so I have had to practice my hostess skills. I think they still need work as I’m not the best guide around Sherbrooke because, well, I don’t get out much. I should probably remedy that.

I made them this super easy dessert though. If you like your cheesecake mixture slightly more sweet, add a big ol’ pinch of granulated or powdered sugar and that should set you to rights.

No-Bake Blueberry Cheesecake Bars

16 graham crackers squares (8 whole crackers), crushed

1/4 cup ground pecans or walnuts, optional

3 tbl. melted butter

1 8-oz. package cream cheese at room temperature

1 cup ricotta cheese

2 tbl. honey, or to taste

rind of a lemon, freshly grated

pinch of salt

about 1 1/2 cups blueberries (I used raspberries, too)

Combine crushed graham crackers, nuts if using, 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. Put in refrigerator until ready to use.

Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.

Spread cheese mixture carefully and 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.