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No-Bake Blueberry Cheesecake Bars Recipe

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4 from 15 reviews

These no-bake Blueberry Cheesecake Bars combine a buttery graham cracker crust with a luscious cream cheese filling swirled with homemade blueberry jam. Perfectly chilled and easy to prepare, they’re an ideal dessert for warm days or when you want a rich, fruity treat without turning on the oven.

  • Total Time: 4 hours 40 minutes
  • Yield: 24 servings

Ingredients

Graham Cracker Crust

  • 1 ¾ cups graham cracker crumbs (from 2 packages of full crackers)
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter, melted
  • 2 tablespoons light brown sugar

Blueberry Jam

  • 2 cups blueberries
  • ⅓ cup sugar
  • ½ lemon, juiced

Cheesecake Filling

  • 2 ¼ cups cream cheese (2 packages), softened
  • ⅔ cup sugar
  • ½ lemon, juiced
  • ¼ teaspoon vanilla extract
  • Pinch kosher salt
  • 1 ⅓ cups heavy cream

Instructions

  1. Prepare the Blueberry Jam: In a small saucepot, combine blueberries, ⅓ cup sugar, and ½ lemon juice. Bring the mixture to a simmer and allow the blueberries to begin bursting, releasing their juices. Stir occasionally and boil over medium heat until the jam thickens and coats the back of a spoon.
  2. Chill the Jam: Pour the hot blueberry jam onto a baking sheet lined with plastic wrap or parchment paper. Cover with plastic wrap and refrigerate until cold and thickened.
  3. Make the Graham Cracker Crust: In a medium bowl, mix graham cracker crumbs, kosher salt, melted butter, and light brown sugar until the mixture holds together when squeezed. Press this mixture evenly into a 9 x 11 inch pan lined with parchment paper. Refrigerate until firm and cold.
  4. Prepare the Cheesecake Filling: In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat softened cream cheese until smooth. Add ⅔ cup sugar and beat until sugar is fully incorporated. Mix in lemon juice, vanilla extract, and a pinch of kosher salt.
  5. Whip the Cream: Switch to the whisk attachment of your mixer and add heavy cream to the cream cheese mixture. Whisk on medium-high speed until stiff peaks form, creating a light and fluffy cheesecake filling.
  6. Assemble the Bars: Pour the cheesecake filling over the chilled graham cracker crust and spread evenly. Dollop spoonfuls of the chilled blueberry jam on top and gently swirl with an offset spatula to create a marbled effect. Alternatively, mix the jam into the cheesecake filling for a more uniform blueberry flavor.
  7. Chill to Set: Refrigerate the assembled bars for at least 4 hours or overnight to fully set.
  8. Serve: Slice with a sharp knife and serve chilled for best texture and flavor.

Notes

  • Use full-fat cream cheese and heavy cream for the creamiest texture.
  • Make sure to chill the blueberry jam thoroughly before adding it to the cheesecake to prevent the filling from becoming runny.
  • Graham cracker crumbs can be made by finely crushing full crackers in a food processor or plastic bag.
  • The bars can be stored covered in the refrigerator for up to 3 days.
  • For a dairy-free alternative, substitute cream cheese with a vegan cream cheese and use coconut cream instead of heavy cream.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/no-bake-blueberry-cheesecake-bars-recipe/