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Pieces of No-Bake Blueberry Cheesecake Bars on a slate plate.

No-Bake Blueberry Cheesecake Bars

Chef Jenn
Super easy, cheesy, and delish, these no-bake cheesecake bars are a hit! Serve them chilled or frozen for a summer treat everyone will love.
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Prep Time 10 minutes
Chilling time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Servings 12 bars
Calories 391 kcal

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 8x8-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!

Nutrition

Serving: 1barCalories: 391kcalCarbohydrates: 31gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 81mgSodium: 254mgPotassium: 110mgFiber: 1gSugar: 24gVitamin A: 1.049IUVitamin C: 3mgCalcium: 62mgIron: 1mg
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