These No Bake Blueberry Cheesecake Bars are incredibly easy to make and incredibly delicious! The chocolate graham cracker crust really sets off the flavors of the smooth, creamy cheesecake and the fresh blueberry topping. Your friends and family are going to love this recipe. Keep it handy because they’ll be requesting it again and again. Bonus: it’s perfect for summer because it’s a no bake recipe!
Simple No Bake Blueberry Cheesecake Bars
These are simple to make but they do require a bit of planning ahead. You’ll want this dessert to chill in your refrigerator for a full 24 hours to completely set. There is a positive side to that, though. If you’re going to a potluck or having a party, you can get dessert done well ahead of time, leaving you plenty of time to complete the rest of your menu!
Tips for Substitutions
Can’t find the chocolate graham crackers (or many you just aren’t a fan of chocolate)? Use the plain ones instead. These bars still taste great! Or try crushed Nilla Wafers, Oreo crumbs, gingersnaps or shortbread cookies for a different taste.
This recipe is best with fresh blueberries (aren’t all recipes best with the freshest ingredients?). If they’re out of season though, feel free to use frozen. Frozen berries are picked and flash frozen at the peak of perfection.
The crust and cheesecake work well as a base for many other recipes. Use raspberries, strawberries, or blackberries in place of the blueberries. Try an Oreo crust with crushed Oreo topping. Or top with marshmallows and chocolate chips for a S’mores inspired flavor. Use your imagination and you can come up with so many more variations!
NO BAKE BLUEBERRY CHEESECAKE BARS
FOR THE CRUST:
- 18 chocolate graham crackers
- 1/4 cup sugar
- 1 stick of butter melted
FOR THE FILLING:
- 24 ounces cream cheese
- 1 cup heavy cream
- 3/4 cup powdered sugar
- 1/4 cup sugar
- 1 Tablespoon vanilla
- 2 1/2 cups fresh blueberries washed and drained
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 3 teaspoons corn starch
- water to cover blueberries while cooking
Place the chocolate graham crackers in the blender or food processor, and pulse for several seconds at a time until the crackers are fine crumbs. Line a 9 X 9 square pan with parchment paper, making sure to leave the parchment paper hanging over the sides of the pan 4 or 5 inches, for easy removal. Line the pan in both directions so all 4 sides are covered, and press the paper around the pan, so it's secure and not loose.
Pour the graham cracker crumbs into the pan, add the sugar and melted butter, and mix well, coating the crumbs in the butter. When well blended, press the crust into the bottom of the pan with fingers, pressing into all four corners, and smooth evenly with the back of a Tablespoon. Place the crust in the freezer.
In a blender, place the softened cream cheese, and pulse a few times to mix the cream cheese. Add the heavy cream, and continue to mix until smooth and creamy. Add the powdered sugar, sugar, and vanilla, and blend until the cheesecake mixture is well blended, smooth, and creamy. Remove crust from freezer, and pour cheesecake on graham cracker crust, and place back in the freezer.
Place the washed blueberries in a heavy saucepan, and cover them with water. Turn the heat on high, add the sugar and lemon juice, and bring to a boil. Stir, and turn the heat to medium, and let the blueberries continue to cook until they begin to burst. Continue stirring the blueberries often to prevent sticking. Turn the heat to low, and let the blueberries simmer for 5 minutes, stirring almost constantly.
In a small bowl, mix the cornstarch with water until blended and smooth, slowly, pour the cornstarch into the blueberries, stirring constantly, until blueberries begin to thicken. Remove from heat, and set on a wire rack to cool for about 15 minutes.
Place the saucepan in the freezer to speed up cooling the blueberries. Give them about 30 – 45 minutes to cool, and remove them from the freezer. Remove the cheesecake from the freezer, and pour the blueberries on top of the cheesecake. Cover the cheesecake bars with parchment paper, and foil, and place in the refrigerator for 24 hours to completely set. When ready to serve, cut in 1 1/2 X 3 inch bars. Enjoy!
Try this simple dessert recipe for your next backyard BBQ or potluck. It’s filled with the scrumptious taste of summer wrapped up in every bite – perfect for any time of year!