Print

Easy No-Bake Lemon Blueberry Cheesecake Bars

no-bake lemon blueberry cheesecake bars - featured image
Print Recipe

A refreshing and indulgent no-bake dessert featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and a sweet blueberry topping. Perfect for summer and quick to prepare.

Ingredients

Scale
  • 1 ½ cups (150g) graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons (85g) unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened (full-fat)
  • ½ cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon freshly grated lemon zest
  • ¼ cup (60 ml) fresh lemon juice (about 2 lemons)
  • 1 cup (240 ml) heavy whipping cream, cold
  • 1 ½ cups (225g) fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until mixture resembles wet sand and crumbs are evenly coated. Press firmly into bottom of an 8×8-inch pan, smoothing the surface. Refrigerate to chill while preparing filling.
  2. Make the blueberry topping: In a small saucepan over medium heat, combine blueberries, sugar, and optional lemon juice. Cook 5-7 minutes until berries burst and mixture thickens slightly. Remove from heat and cool completely.
  3. Prepare the cheesecake filling: Beat softened cream cheese until smooth. Add sugar, vanilla extract, lemon zest, and lemon juice; mix until combined. In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until light and smooth.
  4. Assemble the bars: Spread half the cheesecake filling evenly over chilled crust. Spoon half the blueberry topping over filling, swirling lightly to create a marbled effect. Repeat layers with remaining filling and topping, swirling again.
  5. Chill: Cover pan with plastic wrap and refrigerate at least 4 hours or overnight until bars are firm and set.
  6. Serve: Cut into 9 or 12 bars with a sharp knife, wiping blade clean between cuts. Serve chilled.

Notes

Use softened cream cheese for smooth filling. Whip cream to stiff peaks but avoid over-whipping. Chill bars at least 4 hours for best texture. Warm knife under hot water and dry between cuts for clean slices. Frozen blueberries should be thawed and drained before use to avoid soggy crust.

Nutrition

Keywords: no-bake, lemon, blueberry, cheesecake bars, summer dessert, easy dessert, no oven, quick dessert

Find it online: https://cooksyla.com/easy-no-bake-lemon-blueberry-cheesecake-bars-recipe-for-perfect-summer-dessert/