No Bake Blueberry Cheesecake Bars
Indulge in the creamy decadence of No Bake Blueberry Cheesecake Bars—a fuss-free dessert that combines a buttery graham cracker crust, velvety cheesecake filling, and a luscious blueberry topping. Perfect for warm-weather gatherings, this recipe requires minimal effort and no oven time, making it an ideal choice for novice and seasoned bakers alike. Each bite features the tangy brightness of fresh blueberries balanced by the rich smoothness of cream cheese, accented with a hint of vanilla. With just 30 minutes of prep time and a chill-to-set method, these bars offer a refreshing and visually stunning treat that’s as satisfying to make as it is to eat. Serve chilled for a crowd-pleasing dessert that’s bursting with flavor and texture!
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Ingredients
- 2 cups graham cracker crumbs
- 0.5 cup unsalted butter (melted)
- 0.25 cup granulated sugar
- 16 ounces cream cheese (softened)
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream (cold)
- 2 cups fresh or frozen blueberries
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.25 cup granulated sugar (for blueberry topping)
Directions
Step 1
Line an 8x8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars later.
Step 2
In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until thoroughly combined. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator while preparing the filling.
Step 3
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth and creamy.
Step 4
In a separate bowl, whip the cold heavy cream with an electric mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth.
Step 5
Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Set aside in the refrigerator while preparing the blueberry topping.
Step 6
In a small saucepan, combine the blueberries, lemon juice, granulated sugar (for topping), and water. Cook over medium heat until the blueberries release their juices and the mixture starts to bubble, about 3-4 minutes.
Step 7
In a small bowl, mix the cornstarch with 1 tablespoon of water to create a slurry. Stir the slurry into the blueberry mixture and cook for another 1-2 minutes until the sauce thickens. Remove from heat and let it cool completely to room temperature.
Step 8
Once the blueberry topping has cooled, spread it evenly over the cheesecake layer.
Step 9
Refrigerate the bars for at least 4 hours or until fully set (overnight is best for optimal texture).
Step 10
When ready to serve, lift the bars out of the pan using the parchment paper overhang. Cut into 12 squares and enjoy!
Nutrition Facts
| Serving size | (1576.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5147.6 |
| Total Fat 366.6g | 0% |
| Saturated Fat 217.6g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 1028.7mg | 0% |
| Sodium 3007.8mg | 0% |
| Total Carbohydrate 431.0g | 0% |
| Dietary Fiber 13.3g | 0% |
| Total Sugars 270.8g | |
| Protein 52.8g | 0% |
| Vitamin D 110.4IU | 0% |
| Calcium 779.0mg | 0% |
| Iron 10.9mg | 0% |
| Potassium 1186.7mg | 0% |
Source of Calories