Forget round, traditional cheesecakes, these Blueberry Cheesecake Bars are the new treat in town! I love how easy these are to make, and the best part is, there’s no baking! Pop the bars into the fridge for a few hours to set up and then serve!
I love these no-bake Blueberry Cheesecake Bars. My daughter and I went blueberry picking and ended up with over 12 pounds of blueberries. That’s a LOT of blueberries! They went into these bars, a few other blueberry recipes, and then I froze the rest.
This no-bake cheesecake recipe needs a 8×8-inch baking dish. You could also use a 9×9-inch dish, but don’t go larger than that so your bars have plenty of base and a good, thick layer of cheesecake on top.
You can spread the jammy blueberry topping on top, or swirl it in like I did. That’s up to you. No matter what you do, they’re delish!
Ingredients
- Graham cracker crumbs
- Sugar– Divided.
- Butter – Melted.
- Cream cheese – 2 boxes.
- Vanilla
- Heavy whipping cream
- Blueberries – Fresh or frozen.
- Lemon juice
How To Make Blueberry Cheesecake Bars
- Line an 8×8-inch baking dish with parchment paper so you can get your bars out easily.
- Combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Chill the crust in the fridge for about an hour before adding the topping.
- Beat the cream cheese and 1/2 cup of sugar together in a large bowl until smooth and creamy. Add the vanilla and beat until combined.
- Pour in the heavy whipping cream and beat on medium speed until the mixture is thick and fluffy.
- Combine the blueberries, 1/4 cup of sugar, and lemon juice in a small saucepan.
- Cook the blueberry topping over medium heat, stirring occasionally, until the blueberries have broken down and the mixture has thickened and reduced to about 1 cup, about 15-20 minutes. Stir occasionally.
- Remove from heat and let it cool in the fridge.
- Spread the cheesecake filling evenly over the cooled crust. Spoon the blueberry mixture over the top of the cheesecake layer, then use a knife or spatula to swirl the blueberries into the cheesecake.
- Refrigerate the bars for at least 6 hours or until fully set. For best results, let them chill overnight.
- Remove the bars from the baking dish by lifting them out with the parchment paper, then cut into squares.
- Serve chilled and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Use the bottom of a measuring cup to press the graham cracker mixture evenly and firmly into the pan.
- To avoid lumps in your cheesecake filling, ensure your cream cheese is at room temperature before whipping.
- If you’re using frozen blueberries, no need to thaw them before cooking. They will break down just as well as fresh ones.
- To make cutting easier, partially freeze the bars and dip your knife in hot water between each cut. You can even serve these bars frozen for a cool summer treat!
Recommended
Serving Suggestions
Blueberry Cheesecake Bars are a fantastic dessert option that pairs well with a variety of meals. Serve them after a light summer salad and grilled chicken for a refreshing finish. They also complement a brunch spread, offering a sweet contrast to savory dishes like quiche and bacon. For an extra touch, garnish with a few fresh blueberries and a sprig of mint.
Storage
Store any leftover Blueberry Cheesecake Bars in an airtight container in the refrigerator for up to five days. These bars can also be frozen for longer storage. Wrap them tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to two months. Thaw in the refrigerator overnight before serving.
No-Bake Blueberry Cheesecake Bars
Ingredients
- 1 ½ cup graham crackers crumbs
- 1 cup sugar divided
- ½ cup butter melted
- 16 ounces cream cheese 2 boxes
- ½ teaspoon vanilla
- 1 cup heavy whipping cream
- 2 cups blueberries fresh or frozen
- 2 teaspoons lemon juice
Instructions
- Line an 8×8-inch baking dish with parchment paper so you can get your bars out easily.
- Combine the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl. Mix until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Chill the crust in the fridge for about an hour before adding the topping.
- Beat the cream cheese and 1/2 cup of sugar together in a large bowl until smooth and creamy. Add the vanilla and beat until combined.
- Pour in the heavy whipping cream and beat on medium speed until the mixture is thick and fluffy.
- Combine the blueberries, 1/4 cup of sugar, and lemon juice in a small saucepan.
- Cook the blueberry topping over medium heat, stirring occasionally, until the blueberries have broken down and the mixture has thickened and reduced to about 1 cup, about 15-20 minutes. Stir occasionally.
- Remove from heat and let it cool in the fridge.
- Spread the cheesecake filling evenly over the cooled crust. Spoon the blueberry mixture over the top of the cheesecake layer, then use a knife or spatula to swirl the blueberries into the cheesecake.
- Refrigerate the bars for at least 6 hours or until fully set. For best results, let them chill overnight.
- Remove the bars from the baking dish by lifting them out with the parchment paper, then cut into squares.
- Serve chilled and enjoy!
Notes
Chef Jenn’s Tips
- Use the bottom of a measuring cup to press the graham cracker mixture evenly and firmly into the pan.
- To avoid lumps in your cheesecake filling, ensure your cream cheese is at room temperature before whipping.
- If you’re using frozen blueberries, no need to thaw them before cooking. They will break down just as well as fresh ones.
- To make cutting easier, partially freeze the bars and dip your knife in hot water between each cut. You can even serve these bars frozen for a cool summer treat!