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Easy No-Bake Blueberry Cheesecake Bars

no-bake blueberry cheesecake bars - featured image
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These no-bake blueberry cheesecake bars feature a buttery, crumbly crust with a silky, creamy filling and a fresh blueberry topping. Perfect for quick, fuss-free desserts that are crowd-pleasers.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (150g), finely crushed
  • 1/4 cup almond flour (30g) (optional)
  • 6 tablespoons unsalted butter (85g), melted
  • 2 tablespoons granulated sugar (25g)
  • 16 ounces cream cheese (450g), softened to room temperature
  • 3/4 cup powdered sugar (90g), sifted
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream (240ml), cold
  • 1 teaspoon lemon zest, freshly grated
  • 1 tablespoon fresh lemon juice (optional)
  • 1 1/2 cups fresh or frozen blueberries (225g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon lemon juice, freshly squeezed
  • 2 tablespoons water (30ml)
  • 1 teaspoon cornstarch (optional)

Instructions

  1. Prepare the crust: Crush graham crackers finely using a food processor or place them in a sealed plastic bag and crush with a rolling pin until fine crumbs form. Mix crumbs with almond flour (if using), sugar, and melted butter until mixture feels like wet sand. Press firmly into the bottom of an 8×8-inch pan to create an even layer. Chill in the fridge for about 10 minutes.
  2. Make the blueberry topping: In a small saucepan, combine blueberries, sugar, lemon juice, and water. Simmer gently over medium-low heat, stirring occasionally, for about 5 minutes until berries release juice. Optionally, mix cornstarch with a teaspoon of cold water and stir into the berries to thicken. Remove from heat and let cool completely.
  3. Prepare the cheesecake filling: Beat softened cream cheese with an electric mixer on medium speed until smooth (2-3 minutes). Add powdered sugar, vanilla extract, lemon zest, and lemon juice; blend until combined. In a separate chilled bowl, whip heavy cream until stiff peaks form (3-5 minutes). Gently fold whipped cream into cream cheese mixture in batches, keeping as much air as possible.
  4. Assemble the bars: Pour cheesecake filling over chilled crust and smooth the top. Spoon cooled blueberry topping evenly over filling. For a marbled effect, swirl blueberries gently into filling with a skewer or knife, or leave as a topping layer.
  5. Chill to set: Cover pan with plastic wrap and refrigerate at least 4 hours, preferably overnight, to allow filling to firm and flavors to meld.
  6. Serve: Remove from fridge, slice into bars with a sharp knife (wipe blade clean between cuts). Serve chilled.

Notes

Use room temperature cream cheese for smooth filling. Whip heavy cream until stiff peaks form but avoid overwhipping. Fold whipped cream gently to keep airiness. Chill bars at least 4 hours or overnight for best texture. If crust is too crumbly, add more melted butter. For dairy-free, substitute cream cheese and heavy cream with vegan alternatives. Frozen blueberries work well for topping; thaw slightly before simmering.

Nutrition

Keywords: no-bake, blueberry cheesecake bars, easy dessert, creamy cheesecake, no oven dessert, quick dessert, blueberry topping, graham cracker crust

Find it online: https://blixfood.com/easy-no-bake-blueberry-cheesecake-bars-recipe-for-creamy-deliciousness/