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If you live in the Northern hemisphere, blueberries are never tastier (and cheaper) than right this minute.

Seize the day and make Mark Bittman’s Blueberry Cheesecake Bars. The best part? No baking required!

The recipe couldn’t be easier and I’m sure it would work just as well with any berry.

Time: 20 minutes, plus 1 hour’s chilling

16 graham cracker squares (8 whole crackers), crushed

1/4 cup ground pecans or walnuts, optional

3 tablespoons melted butter

1 8-ounce package cream cheese, at room temperature

1 cup ricotta cheese

2 tablespoons honey, or to taste

Rind of a lemon, freshly grated

Pinch salt

About 1 1/2 cups blueberries.

1. 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.

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

3. 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.

Yield: 8 to 12 servings.