No-Bake Blueberry Cheesecake Bars Recipe
These creamy and delightful No-Bake Blueberry Cheesecake Bars are the perfect summer treat. With a buttery graham cracker crust and a luscious blueberry swirl, this dessert is sure to impress without ever turning on the oven.
Servings: 12 servings
Calories: 320kcal
Ingredients
- 1.5 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1.5 cups fresh blueberries
- 1/4 cup granulated sugar (for blueberry swirl)
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Prep the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup granulated sugar until well combined. Press the mixture evenly into the bottom of a 9x9-inch baking dish lined with parchment paper. Chill in the refrigerator for 15 minutes.
- Make the Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Assemble the Bars: Spread the cream cheese mixture evenly over the chilled crust. Smooth the top with a spatula.
- Prepare Blueberry Swirl: In a small saucepan, combine blueberries, 1/4 cup granulated sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens (about 5-7 minutes). Let it cool slightly, then blend until smooth. Strain to remove any skins.
- Add Swirl to Bars: Drop spoonfuls of the blueberry mixture onto the cream cheese layer. Use a knife or skewer to swirl the blueberry mixture into the cream cheese layer.
- Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until firm.
- Serve: Once chilled, lift the bars out of the dish using the parchment paper. Cut into squares and serve.
Notes
Pro Tips: Chill the crust before adding the filling to prevent it from becoming soggy. Use fresh blueberries for the best flavor. Ensure the cream cheese is at room temperature for a smooth filling. For a firmer set, let the bars chill for the full 4 hours. Storage: Store in an airtight container in the refrigerator for up to 5 days. Variations: Swap blueberries for raspberries or strawberries. Add a layer of lemon curd for extra tang. Use gluten-free graham crackers for a gluten-free version.