These ricotta cheesecake bars are layered starting with the gingersnap cookie base followed by sour cherries and tangy cheesecake on top.
Smart shoppers—those who have a knack for saving—always seem to stock up in large quantities.
As a city-dwelling, storage-lacking household of three including a baby, a membership card to one of those warehouse stores just doesn’t make sense for us.
We have a hard enough time finishing off what we buy in standard grocery sizes, and I hate to throw away something when it is past its prime.
After making calzones the other day, I ended up with a partial tub of ricotta. The pressure was on in a race against the use-by date.
I whipped the ricotta with cream cheese I already had and made ricotta cheesecake bars.
Keeping with the leftover theme, I used up the last of the sour cherries stashed in the freezer.
A simple gingersnap crumb crust was the perfect base for this tart and sweet treat.
These ricotta cheesecake bars are layered starting with the gingersnap cookie base followed by sour cherries and tangy cheesecake on top.
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