Blueberry-Lemon Ricotta Cheesecake Bars

CATEGORIES: Bars and Brownies

Remember this post back in February, when I showed you photos of my house being turned into a filming studio?  And photos of these amazing Blueberry Lemon Ricotta Cheesecake Bars?


Well I’m still getting asked about this recipe, and now 5 months later, I’m finally delivering!  First, grab some popcorn and press play on this little video below, then we’ll talk dessert.  (Or breakfast, or midnight snack.  This is a no-judge zone.)

If you’ve never had an Italian style ricotta cheesecake, it’s different than a traditional cream cheese style one.  Ricotta has a natural texture to it; a little bit of graininess, and pureeing it with sugar until it’s glossy and smooth really helps with the overall texture of these bars, but know that it’s supposed to be different than a normal cheesecake.   Look at the difference though, comparing what ricotta looks like straight out of the container:

Ricotta Before and then after pureeing in in the food processor with some sugar:

Ricotta After
gorgeous, isn’t it?

I love this because it’s a little bit different, and is still creamy and rich without feeling really heavy.  Here’s a couple of tips though, if you’ve never baked ricotta cheesecake:

1.  Do not over-bake.  If anything, under-bake just a little bit.  Over-baking will instantly dry out the cheesecake and cause it to be grainy and crumbly.

2.  Don’t cheat on the chilling.  Chill overnight for the best possible texture.  Since it should be baked super soft, it needs a thorough chilling to not only hold everything together, but to give all of the flavors a chance to marry together.  And boy do they marry.

Blueberry Lemon Ricotta Cheesecake Bars from OBB

I made this recipe using products from the Simple Truth brand available at Kroger stores (and all stores within the Kroger family; where I live, that’s Fred Meyer.)  I really love Simple Truth products and have been using them long before I partnered up for a few videos, so this was really fun for me.  You can keep up with Simple Truth on Facebook, and check out the great product line at a Kroger store near you!




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  1. Looks delicious! I can’t find the video though. Is it just too early in the morning and I’m not thinking clearly enough to see it? Love you guys!

  2. Am I missing something? I don’t see a video? Looks amazing though, and I have everything on hand to whip these out today!

  3. I’m about to make them, so excited! I noticed that your video talks about cooking the crust for 10 minutes before putting the cheesecake layer on, but I don’t see that anywhere in the actual recipe. Just wanted to double check on that before I started.

  4. I really enjoyed the video – I’m a visual person and it was really helpful in seeing how quick and easy the recipe comes together. Thanks for sharing, I can’t wait to give this a try!

  5. Hate to be perverse, but do you think this could be made with frozen strawberries?…I have a bunch in the freezer. Thanks!

  6. Well aren’t you a complete natural in front of the camera?! Loved it. I will definitely be making these – they look so yummy and summery. Aaaaand I am STILL coveting that kitchen of yours. So gorgeous.

  7. Love the video, it’s a nice touch! I kept expecting you to say something sarcastic the whole time though. 😉
    These look yummy, some of my favorite flavors all mixed together. Do you think they would freeze well if I wanted to make them and take them on a campout to keep them cooler longer?

  8. Wow! Beautiful recipe and a beautiful girl! Excellent job on both. 🙂
    (And I just pruned my lemon tree yesterday so have lots to use up!)

  9. Does your fridge always look so organized? Can you come do mine?

    Recipe sounds delicious and I might even be able to convince my husband to try it if it’s not heavy as regular cheesecake.

    1. Haha, no. It was a total Mtv Cribs moment- you know, when they open the fridge and all that’s in there is 87 bottles of perfectly organized water. Lol

  10. Those look sooo yummy! I had the same question as Julie-can we double the recipe and bake in a 9×13? And which parts work well to do ahead of time?

    1. Yes, you could probably do that, although you’d have to eyeball the baking time as I’m not sure how long it would take! And you can make these up until the final bake ahead of time. I’d wait to put the topping on until right before baking as well.

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