Vintage No-Bake Blueberry Cheesecake Bars

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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!

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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 – Fine or regular crumbs work; pulse in a food processor if needed.
• Sugar – I sometimes reduce sugar in the filling slightly for less sweetness.
• Butter – I use salted butter; if unsalted, add a pinch of salt.
• Cream cheese – 2 boxes. Room temperature makes it easier to mix.
• Vanilla – Pure or imitation; both are fine.
• Heavy whipping cream – Cold cream whips better; you can substitute half-and-half if needed.
• Blueberries – Fresh or frozen; I drain frozen berries to avoid extra liquid.
• Lemon juice – Fresh only; bottled juice can affect setting.

How To Make Blueberry Cheesecake Bars

Scroll down for the full recipe card with exact measurements and printable instructions.

Start by lining an 8×8-inch baking dish with parchment paper. I like using a non-stick baking mat or parchment because it makes lifting the bars out so much easier later.

In a medium bowl, mix the graham cracker crumbs, ¼ cup of sugar, and melted butter until well combined. Press the mixture evenly into the bottom of the prepared baking dish using the back of a spoon or a flat-bottomed measuring cup to form a smooth crust. Chill the crust in the fridge for about an hour so it sets nicely.

In a large mixing bowl, beat the cream cheese and ½ cup of sugar until smooth and creamy. I like using a hand mixer or stand mixer for this step because it makes the texture extra silky. Add the vanilla and continue beating until fully combined.

Pour in the heavy whipping cream and beat on medium speed until the mixture is thick and fluffy. This gives your cheesecake bars that light, melt-in-your-mouth texture.

For the blueberry topping, combine the blueberries, ¼ cup of sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens to about 1 cup, which should take 15 to 20 minutes. I like using a silicone spatula for easy stirring. Let it cool in the fridge while you prepare the cheesecake layer.

Spread the cheesecake filling evenly over the chilled crust using an offset spatula for a smooth finish. Spoon the blueberry mixture on top and gently swirl it in with a knife or spatula to create a pretty marbled effect.

Refrigerate the bars for at least 6 hours or until fully set. For best results, chill them overnight.

Lift the bars out of the baking dish using the parchment paper and cut into squares with a sharp knife. A knife warmed under hot water gives the cleanest slices.

Serve chilled and enjoy every creamy, fruity bite.

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.