Say goodbye to traditional round cheesecakes and welcome these delightful Blueberry Cheesecake Bars! They’re incredibly easy to make and don’t require any baking. Just let them set in the fridge for a few hours, and they’re ready to enjoy!
No-Bake Blueberry Cheesecake Bars are a simple and easy treat that you can even serve frozen! I used fresh blueberries for this dish, but you could also use frozen.
These no-bake bars are a vintage recipe that hasn’t changed much since they first started being made. You’ll need an 8×8-inch baking dish. You could use a 9×9-inch dish, but anything larger will result in thinner bars. Whether you spread the blueberry topping or swirl it into the cheesecake, these bars are delicious either way!
History
It’s hard to pin down exactly when the idea of no-bake cheesecakes emerged, but it was likely around the 1950s to 1960s when convenience foods and quick desserts gained popularity in American households. This period saw the rise of pre-packaged and easy-to-make ingredients like gelatin and whipped topping, which made creating no-bake desserts more accessible.
Ingredients
- Graham cracker crumbs
- Sugar– Divided.
- Butter – Melted.
- Cream cheese – 2 boxes.
- Vanilla
- Heavy whipping cream
- Blueberries – Fresh or frozen.
- Lemon juice
How To Make Blueberry Cheesecake Bars
- Line an 8×8-inch baking dish with parchment paper for easy removal.
- Mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Chill the crust in the fridge for about an hour.
- In a large bowl, beat the cream cheese and 1/2 cup of sugar together until smooth and creamy. Add the vanilla and continue beating until combined.
- Pour in the heavy whipping cream and beat on medium speed until the mixture is thick and fluffy.
- In a small saucepan, combine the blueberries, 1/4 cup of sugar, and lemon juice.
- Cook the blueberry mixture over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens to about 1 cup, which should take 15-20 minutes. Let it cool in the fridge.
- Spread the cheesecake filling evenly over the chilled crust. Spoon the blueberry mixture on top of the cheesecake layer and swirl it in with a knife or spatula.
- Refrigerate the bars for at least 6 hours or until fully set. For best results, let them chill overnight.
- Remove the bars from the baking dish by lifting them out with the parchment paper and cut into squares.
- Serve chilled and enjoy!
Step-By-Step Process
Chef Jenn’s Tips
- Use the bottom of a measuring cup to firmly press the graham cracker mixture into the pan.
- To prevent lumps in your cheesecake filling, make sure the cream cheese is at room temperature before mixing.
- If using frozen blueberries, there’s no need to thaw them before cooking.
- For easier cutting, partially freeze the bars and dip your knife in hot water between cuts. You can also serve these bars frozen for a refreshing summer treat!
Serving Suggestions
Blueberry Cheesecake Bars are a perfect dessert that complements a variety of meals. Try serving them after a light summer salad and grilled chicken for a refreshing end. They also fit well into a brunch spread, offering a sweet contrast to savory dishes like quiche and bacon. Garnish with a few fresh blueberries and a sprig of mint for an extra touch.
Storage
Keep leftover Blueberry Cheesecake Bars in an airtight container in the refrigerator for up to five days. For longer storage, you can freeze them. Wrap the bars tightly in plastic wrap, then place them in a freezer-safe container or bag, and freeze for up to two months. Thaw in the refrigerator overnight before serving.
Blueberry Cheesecake Bars (No Bake)
Ingredients
- 1 ½ cup graham crackers crumbs
- 1 cup sugar divided
- ½ cup butter melted
- 16 ounces cream cheese 2 boxes
- ½ teaspoon vanilla
- 1 cup heavy whipping cream
- 2 cups blueberries fresh or frozen
- 2 teaspoons lemon juice
Instructions
- Line an 8×8-inch baking dish with parchment paper for easy removal.
- Mix the graham cracker crumbs, 1/4 cup of sugar, and melted butter in a bowl until well combined. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.
- Chill the crust in the fridge for about an hour.
- In a large bowl, beat the cream cheese and 1/2 cup of sugar together until smooth and creamy. Add the vanilla and continue beating until combined.
- Pour in the heavy whipping cream and beat on medium speed until the mixture is thick and fluffy.
- In a small saucepan, combine the blueberries, 1/4 cup of sugar, and lemon juice.
- Cook the blueberry mixture over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens to about 1 cup, which should take 15-20 minutes. Let it cool in the fridge.
- Spread the cheesecake filling evenly over the chilled crust. Spoon the blueberry mixture on top of the cheesecake layer and swirl it in with a knife or spatula.
- Refrigerate the bars for at least 6 hours or until fully set. For best results, let them chill overnight.
- Remove the bars from the baking dish by lifting them out with the parchment paper and cut into squares.
- Serve chilled and enjoy!
Notes
Chef Jenn’s Tips
- Use the bottom of a measuring cup to firmly press the graham cracker mixture into the pan.
- To prevent lumps in your cheesecake filling, make sure the cream cheese is at room temperature before mixing.
- If using frozen blueberries, there’s no need to thaw them before cooking.
- For easier cutting, partially freeze the bars and dip your knife in hot water between cuts. You can also serve these bars frozen for a refreshing summer treat!