Imagine a dessert so irresistibly creamy, so bursting with fresh blueberry flavor, that it requires zero baking and can be whipped up in just 20 minutes. These No Bake Blueberry Cheesecake Bars are the ultimate summer treat that will have your family and friends begging for seconds! With a buttery graham cracker crust and a luscious, tangy cream cheese filling studded with juicy blueberries, this dessert is about to become your new go-to recipe for any occasion.
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh blueberries
- 1 tablespoon lemon juice
Instructions
- Begin by preparing your workspace and gathering all the ingredients needed for the No Bake Blueberry Cheesecake Bars. Ensure that the cream cheese is softened for easy mixing.
- In a medium-sized mixing bowl, combine 1 1/2 cups of graham cracker crumbs and 1/4 cup of granulated sugar. Mix well to ensure that the sugar is evenly distributed throughout the crumbs.
- Pour in 1/2 cup of melted unsalted butter into the graham cracker mixture. Stir until the mixture is well combined and resembles wet sand. It should hold together when pressed.
- Line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later. Press the graham cracker mixture firmly into the bottom of the dish to create an even crust. Use the back of a measuring cup or your fingers to pack it tightly.
- In a large mixing bowl, beat 16 oz of softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add 1 cup of powdered sugar and 1 teaspoon of vanilla extract to the cream cheese. Continue to mix until the ingredients are fully incorporated and the mixture is smooth.
- Gently fold in 2 cups of fresh blueberries and 1 tablespoon of lemon juice into the cream cheese mixture. Ensure the blueberries are evenly distributed without breaking them apart.
- Spread the blueberry cheesecake mixture evenly over the prepared graham cracker crust, smoothing the top with a spatula.
- Cover the baking dish with plastic wrap or aluminum foil and refrigerate for at least 2 hours to allow the cheesecake to set properly.
- Once set, remove the cheesecake bars from the refrigerator. Use the parchment paper overhang to lift them out of the baking dish. Cut into 16 equal bars.
- Serve chilled and enjoy your delicious No Bake Blueberry Cheesecake Bars!
Tips
- Ensure your cream cheese is completely softened at room temperature to achieve a smooth, lump-free filling.
- Use fresh, ripe blueberries for the best flavor and texture. If using frozen blueberries, make sure to thaw and drain them completely to prevent excess moisture.
- Press the graham cracker crust firmly and evenly to create a solid base that won't crumble when cutting.
- For clean, precise cuts, use a sharp knife dipped in hot water and wiped dry between each slice.
- Refrigerate the bars for at least 2 hours, but overnight chilling will result in an even more set and flavorful dessert.
- For extra decoration, reserve a few whole blueberries to garnish the top of the bars before serving.
- These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them a perfect make-ahead dessert.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 22g
Protein: 3g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 50mg
