Go Back
- 1 ½ cups graham cracker crumbs - 1/3 cup granulated sugar - 1/2 cup unsalted butter, melted - 16 oz cream cheese, at room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1 ½ cups fresh blueberries - 2 tablespoons lemon juice - 1 teaspoon lemon zest Fresh blueberries are key for this recipe. They add flavor and a nice color. When you use fresh blueberries, you get a sweeter and juicier taste. Frozen blueberries can work, but they may make the filling watery. If you cannot find graham crackers, try using crushed cookies or oats. Vanilla wafers or digestive biscuits can also work as a base. Just make sure the texture is fine so it mixes well with the butter. This will help keep the crust firm. First, gather your ingredients for the crust. You will need: - 1 ½ cups graham cracker crumbs - 1/3 cup granulated sugar - 1/2 cup unsalted butter, melted In a mixing bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix well. The mixture should look like wet sand. This texture helps form a solid base. To achieve a firm base, press the crumb mixture into an 8x8 inch baking dish. Use a flat-bottomed glass to compact it well. Make sure it is even. Next, refrigerate the crust while you prepare the filling. Now it’s time to make the filling. You’ll need: - 16 oz cream cheese, at room temperature - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream In a large bowl, beat the cream cheese with a hand mixer. Mix until it is creamy and smooth. Gradually add the powdered sugar and vanilla extract. Keep mixing until everything is well combined. In another bowl, whip the heavy cream until it forms stiff peaks. Gently fold the whipped cream into the cream cheese mixture. Be careful not to lose the fluffiness. This step is key for a light texture. Now, let’s assemble your cheesecake. First, you will need: - 1 ½ cups fresh blueberries - 2 tablespoons lemon juice - 1 teaspoon lemon zest In a separate bowl, mix the fresh blueberries with lemon juice and zest. Fold about 2/3 of this blueberry mix into the cheesecake filling. Reserve the rest for later. Pour the cheesecake filling over the crust and spread it evenly. Top with the reserved blueberries to add a burst of flavor. Cover the dish and place it in the refrigerator for at least 4 hours. This time allows the cheesecake to set firmly. To avoid lumps in your cheesecake filling, make sure your cream cheese is at room temperature. Cold cream cheese is hard to beat smoothly. Use a hand mixer for the best results. Start mixing on low to combine, then increase the speed to get it creamy. For whipping cream, chill your bowl and beaters first. This helps the cream whip faster. Whip until stiff peaks form. Be gentle when folding it into the cream cheese mixture. You want it fluffy, not flat. Garnish each cheesecake bar with a fresh blueberry. Add a sprinkle of lemon zest for color. This makes each slice look bright and fresh. When serving at a party, place the bars on a white platter. It gives an elegant look. You can also cut the bars into fun shapes, like hearts, for special occasions. This adds a personal touch that everyone will love. {{image_2}} You can switch up the fruits in this recipe. Try strawberries or raspberries for a new twist. Mixing different berries gives a fun taste and pretty colors. You can also infuse flavors like chocolate or coconut. Just add cocoa powder or shredded coconut to the cream cheese mix. This adds depth and fun to the bars. If you need a gluten-free option, swap graham crackers for almond flour or gluten-free cookies. This keeps the crust tasty and safe for those who can't have gluten. For a vegan version, use dairy-free cream cheese and coconut cream instead of heavy cream. This way, everyone can enjoy these delicious bars without worry. To keep your no bake blueberry cheesecake bars fresh, store them in the fridge. Place the bars in an airtight container. You can also cover the dish tightly with plastic wrap. If you want to freeze them, slice the bars first. Wrap each piece in plastic wrap and place them in a freezer-safe bag. This way, you can enjoy them later! These cheesecake bars last about 5 to 7 days in the fridge. If stored properly in the freezer, they can last up to 3 months. Look for signs of spoilage, such as a sour smell or mold. If you see any of these signs, it’s best to toss the bars. Always trust your senses; they help keep you safe! Yes, you can make these cheesecake bars a day or two before you want to serve them. This gives the bars time to chill and set perfectly. Just store them in the fridge, covered tightly. They will taste great when you are ready to serve them. The cheesecake needs at least 4 hours in the fridge to set. I recommend waiting overnight if you can. This way, the bars will be firm and easy to slice. A well-set cheesecake gives you nice clean edges when you cut it. Yes, you can use Greek yogurt or mascarpone cheese instead of cream cheese. Both options add a unique flavor. Greek yogurt will make the cheesecake a bit tangy. Mascarpone will give it a rich and creamy texture. Just keep in mind that the taste will change slightly. You now have a complete guide to making No Bake Blueberry Cheesecake Bars. You learned about the fresh ingredients, clear instructions, and helpful tips to achieve the best results. Don't hesitate to experiment with flavors or dietary changes. Remember to store your leftovers properly to enjoy them later. With this knowledge, you can impress friends and family with your cheesecake bars. Enjoy your baking adventure and savor every bite!

No Bake Blueberry Cheesecake Bars

Indulge in these delicious no bake blueberry cheesecake bars that are perfect for any occasion! With a graham cracker crust and creamy blueberry filling, this easy recipe is a delightful dessert that requires no oven. Create a refreshing treat with fresh blueberries and a hint of lemon that everyone will love. Ready to impress your family and friends? Click through to explore the full recipe and bring this sweet sensation to your table!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese, at room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 ½ cups fresh blueberries

2 tablespoons lemon juice

1 teaspoon lemon zest

Instructions
 

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

    Form the Base: Press the crumb mixture firmly into an 8x8 inch (or similar-sized) baking dish to form an even layer. Use a flat-bottomed glass to compact it well. Refrigerate while preparing the filling.

      Make the Filling: In a large bowl, beat the cream cheese with a hand mixer until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.

        Add Whipped Cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well blended and fluffy.

          Combine Blueberries: In a separate bowl, mix the fresh blueberries with lemon juice and lemon zest. Fold about 2/3 of the blueberry mix into the cheesecake filling, reserving the rest for topping.

            Assemble Bars: Pour the cheesecake filling over the prepared crust and spread it evenly. Top with the reserved blueberries.

              Chill: Cover the dish and place it in the refrigerator for at least 4 hours or until set firm.

                Slice and Serve: Once set, carefully lift the cheesecake bars out of the dish using the edges of the parchment (if used), slice into squares, and serve cold.

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12

                    - Presentation Tips: Garnish each slice with a fresh blueberry and a sprinkle of lemon zest for a pop of color. Serve on a white platter for an elegant touch.