A family favorite, these no-bake blueberry cheesecake bars are so easy to make. You don't even have to turn on the oven. The chocolate graham cracker crust has just the right amount of sweetness and crunch for the smooth, creamy cheesecake filling and the fresh blueberry topping.
This is one of the best recipes ever for no bake cheesecake bars. It's so simple to make, and the chocolate crust really sets off the flavors of the smooth and creamy cheesecake, and the fresh blueberry topping. You'll want to keep this where you can easily find it, because it will definitely be a favorite to make again and again.
This dessert goes fast at our house. Once you make it, you may find yourself coming back to it again and again.
How To Make No Bake Blueberry Cheesecake Bars
Ingredients
FOR THE CRUST:
- 2 chocolate graham cracker sleeves
- ¼ cup sugar
- 1 stick butter, melted
FOR THE FILLING:
- 3 8-ounce cream cheese packages
- 1 cup heavy cream
- ¾ cup powdered sugar
- ¼ cup sugar
- 1 tablespoon vanilla
BLUEBERRY TOPPING:
- 2 - 3 cups fresh blueberries I used organic), washed and drained
- ½ cup sugar
- 1 teaspoon lemon juice
- 3 teaspoons cornstarch
- Water to cover blueberries while cooking
Instructions
Make the Crust
-
Place the chocolate graham crackers in the blender or food processor and pulse for several seconds at a time until the crackers are finely ground.
-
Line a 9 X 9 square pan with parchment paper, making sure to leave the parchment paper hanging over the sides of the pan 4 or 5 inches for easy removal of the bars. Line the pan in both directions so all 4 sides are covered, and press the paper around the pan so it's secure and not loose.
-
Pour the graham cracker crumbs into the pan, add the sugar and melted butter, and mix well to coat the crumbs. When well blended, press the crust into the bottom of the pan with your fingers, pressing into all four corners, and smooth evenly with the back of a Tablespoon. Place the crust in the freezer.
Make the Filling
-
In a blender, place the softened cream cheese and pulse a few times to mix the cream cheese. Add the heavy cream and continue mixing until smooth and creamy.
-
Add the powdered sugar, sugar, and vanilla, and blend until the cheesecake mixture is smooth and creamy.
-
Remove the crust from the freezer, pour the cheesecake over the graham cracker crust, and place it back in the freezer.
Make the Blueberry Topping
-
Place the washed blueberries in a heavy saucepan, and cover them with water. Turn the heat on high, add the sugar and lemon juice, and bring to a boil. Stir, turn the heat to medium, and let the blueberries continue to cook until they begin to burst. Continue stirring the blueberries often to prevent sticking.
-
Turn the heat to low, and let the blueberries simmer for 5 minutes, stirring almost constantly.
-
In a small bowl, mix the cornstarch with water until blended and smooth, slowly, pour the cornstarch into the blueberries, stirring constantly, until blueberries begin to thicken.
- Remove from heat and set on a wire rack to cool for about 15 minutes.
- Place the saucepan in the freezer to speed up cooling the blueberries. Give them about 30 - 45 minutes to cool, and remove them from the freezer.
- Remove the cheesecake from the freezer, and pour the blueberries on top of the cheesecake.
- Cover the cheesecake bars with parchment paper, and foil, and place in the refrigerator for 24 hours to completely set.
- When ready to serve, cut in 2 X 3 inch bars. Enjoy!
A Few Tips For Making These Cheesecake Bars
Line the pan. The parchment paper is important because it gives you something to grab when you're ready to lift the cheesecake out of the pan.
Let the blueberry topping cool. Don't pour hot blueberry topping over the cheesecake. Give it time to cool before adding it to the top.
Plan ahead. The cheesecake needs to be refrigerated for 24 hours to fully set, so make it the day before you plan to serve it.
Keep them cold. Since the filling contains cream cheese and heavy cream, store the finished cheesecake bars in the refrigerator.
Time To Make Dessert!
These no-bake blueberry cheesecake bars have a little bit of everything I like in a simple dessert: a chocolate crust, creamy cheesecake filling, and a fresh blueberry topping.
Make them the day before you need them, let them chill overnight, and they'll be ready to cut into bars when it's time for dessert.
Try these Delicious desserts...
Angel Food Cake With Pudding And Cherry Pie Filling: Heaven On Earth Cake
Oreo Cookie Poke Cake Filled With Pudding
Ice Cream Scoop Kitchen Sink Cookies aka Cowboy Cookies
SAVE AND PRINT RECIPE
No Bake Blueberry Cheesecake Bars
Author: Recipe Idea Shop
This is one of the best recipes ever for no bake cheesecake bars. It's so simple to make, and the chocolate crust really sets off the flavors of the smooth and creamy cheesecake, and the fresh blueberry topping. You'll want to keep this where you can easily find it, because it will definitely be a favorite to make again and again.
Ingredients
FOR THE CRUST:
- 2 chocolate graham cracker sleeves
- ¼ cup sugar
- 1 stick butter melted
FOR THE FILLING:
- 3 - 8 ounce cream cheese packages
- 1 cup heavy cream
- ¾ cup powdered sugar
- ¼ cup sugar
- 1 tablespoon vanilla
BLUEBERRY TOPPING:
- 2 - 3 cups fresh blueberries I used organic - washed and drained
- ½ cup sugar
- 1 teaspoon lemon juice
- 3 teaspoons cornstarch
- Water to cover blueberries while cooking
Instructions
Make the Crust
- Place the chocolate graham crackers in the blender or food processor, and pulse for several seconds at a time until the crackers are fine crumbs. Line a 9 X 9 square pan with parchment paper, making sure to leave the parchment paper hanging over the sides of the pan 4 or 5 inches, for easy removal. Line the pan in both directions so all 4 sides are covered, and press the paper around the pan, so it's secure and not loose. Pour the graham cracker crumbs into the pan, add the sugar and melted butter, and mix well, coating the crumbs in the butter. When well blended, press the crust into the bottom of the pan with fingers, pressing into all four corners, and smooth evenly with the back of a tablespoon. Place the crust in the freezer.
Make the Filling
- In a blender, place the softened cream cheese, and pulse a few times to mix the cream cheese. Add the heavy cream, and continue to mix until smooth and creamy. Add the powdered sugar, sugar, and vanilla, and blend until the cheesecake mixture is well blended, smooth, and creamy. Remove the filling from the freezer, and pour the filling into the graham cracker crust, and place back in the freezer.
Make the Topping
- Place the washed blueberries in a heavy saucepan, and cover them with water. Turn the heat on high, add the sugar and lemon juice, and bring to a boil. Stir, and turn the heat to medium, and let the blueberries continue to cook until they begin to burst. Continue stirring the blueberries often to prevent sticking. Turn the heat to low, and let the blueberries simmer for 5 minutes, stirring almost constantly. In a small bowl, mix the cornstarch with water until blended and smooth, slowly, pour the cornstarch into the blueberries, stirring constantly, until blueberries begin to thicken. Remove from heat, and set on a wire rack to cool for about 15 minutes. Place the saucepan in the freezer to speed up cooling the blueberries. Give them about 30 - 45 minutes to cool, and remove them from the freezer. Remove the cheesecake from the freezer, and pour the blueberries on top of the cheesecake. Cover the cheesecake bars with parchment paper, and foil, and place in the refrigerator for 24 hours to completely set. When ready to serve, cut in 2 X 3 inch bars. Enjoy!
Nutrition (may vary depending on ingredients and amounts used)
Calories: 364.07kcal | Carbohydrates: 39.15g | Protein: 1.7g | Fat: 23.2g | Saturated Fat: 14.46g | Polyunsaturated Fat: 0.99g | Monounsaturated Fat: 5.92g | Trans Fat: 0.41g | Cholesterol: 66.42mg | Sodium: 119.28mg | Potassium: 69.31mg | Fiber: 0.8g | Sugar: 36.62g | Vitamin A: 847.2IU | Vitamin C: 3.56mg | Calcium: 32.13mg | Iron: 0.15mg
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