No Bake Blueberry Cheesecake Bars

A square piece of blueberry cheesecake bars sits on a wooden cutting board, with a fork holding a small bite beside it. The surface is sprinkled with crumbs.

No Bake Blueberry Cheesecake Bars

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.

Prep Time15

Chill Time4

Total Time4 15

Course: Dessert

Cuisine: American

Keyword: blueberry cheesecake bars, cheesecake bars, no bake cheesecake

Servings:

Calories: 364.07kcal

Author: Recipe Idea Shop

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!

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