Quick Description
These no-bake blueberry cheesecake bars are a dreamy combination of rich, creamy filling, sweet blueberry topping, and a buttery graham cracker crust. Perfect for summer or any occasion!
Servings & Timing
- Prep Time: 15 minutes
- Chill Time: 4–6 hours (or overnight)
- Total Time: 4–6 hours
- Servings: 12–16 bars
Ingredients List
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ¼ cup unsalted butter, melted
For the Filling:
- 8 oz cream cheese, softened
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup sweetened condensed milk
- 1 tablespoon lemon juice
For the Blueberry Topping:
- 1 ½ cups fresh blueberries (or frozen)
- ¼ cup sugar
- 2 tablespoons water
- 1 tablespoon cornstarch
Step-by-Step Instructions
-
Make the Crust:
- In a medium bowl, combine graham cracker crumbs and sugar.
- Pour in melted butter and mix until the crumbs are evenly coated and the mixture sticks together.
- Press the mixture into the bottom of an 8×8-inch baking dish (or similar size), making sure it’s even.
- Chill the crust in the fridge while you prepare the filling.
-
Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the heavy whipping cream, powdered sugar, and vanilla extract, and continue to beat until the mixture is thick and fluffy.
- Pour in the sweetened condensed milk and lemon juice, and mix until fully incorporated.
- Spread the cream cheese filling over the prepared crust, smoothing the top with a spatula.
- Place the bars in the fridge to chill for at least 4–6 hours (or overnight) to set.
-
Prepare the Blueberry Topping:
- In a small saucepan, combine the blueberries, sugar, and water over medium heat.
- Bring the mixture to a simmer, stirring occasionally until the blueberries start to break down and release their juices.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water until smooth. Add this slurry to the blueberries, stirring until the topping thickens, about 2–3 minutes.
- Remove from heat and let the topping cool to room temperature before spreading over the cheesecake filling.
-
Assemble the Bars:
- Once the cheesecake layer has set, spread the cooled blueberry topping evenly over the surface.
- For extra indulgence, add a dollop of whipped cream on top of each bar before serving.
Serving Suggestions
- Serve the cheesecake bars chilled as a refreshing dessert.
- Pair with a cup of coffee or iced tea for a perfect afternoon treat.
- For an added flair, top with extra fresh blueberries or mint leaves.
Storage
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Freezer: You can freeze the bars for up to 1 month. Just make sure to wrap them tightly before freezing. Thaw in the refrigerator before serving.
Tips & Variations
- Crust Alternative: If you prefer a gluten-free option, use gluten-free graham crackers or almond flour for the crust.
- Flavor Boost: Add a splash of almond extract to the cheesecake filling for a nutty flavor.
- Blueberry Alternatives: If fresh blueberries aren’t available, try using other berries such as raspberries or strawberries.
- Whipped Cream: For a lighter version, substitute the whipped cream with a lighter cream cheese or Greek yogurt-based topping.
