Sooo crumbly!
Last week I posted Mark Bittman’s No-Bake Blueberry Cheesecake Bar recipe, and over the weekend, I made it.
The bars were just as delicious as I knew they would be — except the bottom crust did not hold together well at all. This meant that the bars needed to be eaten with a fork and napkin at the ready. (I was hoping they could be eaten with the fingers, making them a bit more BBQ / party-friendly.)
I used the optional ground nuts in the crust — a mix of pecans and walnuts. When I saw how loose the mixture was, I added an extra 2 tablespoons of butter. This helped hold it all together, but it was still a crumbly layer more than a proper crust.
I noticed on the graham cracker box that their recipe for cheesecake crust calls for 3 tablespoons of butter (like Bittman’s) plus 2 tablespoons of maple syrup. That might have done the trick — but it would perhaps over-sweeten the bars. One of the best thing about them is that they’re not too sweet.
Anyway, just wanted to offer a heads up — by no means should the messiness dissuade you from making the bars. Ridiculously easy, ridiculously delicious.
Big hugs to Bittman!
xx Nora
