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No-bake blueberry cheesecake on a pan.

Blueberry Cheesecake Bars (No Bake)

Chef Jenn
Super easy and delicious, these Blueberry Cheesecake Bars are a hit! Serve them chilled or frozen for a refreshing treat any time of year.
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Prep Time 10 minutes
Chilling Time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Servings 12
Calories 394 kcal

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 8x8-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!

Nutrition

Serving: 1barCalories: 394kcalCarbohydrates: 31gProtein: 4gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 81mgSodium: 259mgPotassium: 111mgFiber: 1gSugar: 24gVitamin A: 1049IUVitamin C: 3mgCalcium: 63mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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