Blueberry Cheesecake Bars (No Bake)

Looking for a summer dessert that sets like a dream, no oven required? Pop open a jar of your favorite blueberry jam and make these no-bake cheesecake bars without breaking a sweat. With a sturdy crust, pillowy filling and a pop of blueberry I can’t get these bars off of my mind! To make matters worse, their tangy lemon whipped cream is downright addictive.

No bake desserts like this no bake whiskey smore’s pie, banana pudding ice box cake or homemade peanut butter ice cream pie are life. I cannot with the oven right now.

Professional tips for no bake cheesecake recipes:

• Don’t skimp on the chill time. I know it can be challenging to wait 4 to 8 hours for the bars to set. But, it will be harder if you don’t wait long enough, cut into them, and they fall apart. Be sure you set aside some time for them to chill!
• Make sure your cream cheese is softened. Mixing your cream cheese until it’s softened will help you get that silky-smooth, lump-free, cheesecake filling.
• If using a piping bag, cut a hole large enough. This only applies if you are getting fancy with your swirls, but remember thick jam like what we’re making has full (popped) blueberries in it. You want to be sure they can get through!

Ingredients

• Graham Cracker Crumbs: I like to buy pre-ground graham crumbs because some days grinding my own in the food processor just seems like too much work.
• Kosher Salt
• Butter: I use unsalted butter for baking, because you want to control the amount of salt you are adding. Every brand is different and it makes adjusting the recipe a challenge. You could also use coconut oil instead!
• Light Brown Sugar
• Blueberries: Use fresh blueberries or frozen. If you have any spare, make a blueberry nectarine galette or the blueberry pie filling for my blueberry pie recipe next!
• Lemon Juice: Lemon juice balances the sweetness in the jam and in the cheesecake base. It also heightens the flavor of the blueberries in these no bake blueberry cheesecake bars.
• Sugar
• Cream cheese: I am a fan of Philadelphia cream cheese and I always bake with full fat. Low fat will work here but not whipped.
• Heavy cream: I use heavy cream that is 40% fat. The cream cheese will help stabilize it and not cause it to break. If using a lighter cream, reduce the lemon juice to keep it stable.

See the recipe card for full information on ingredients and quantities.

Variations

• Blueberry Jam: You can certainly substitute this with your favorite brand of jarred blueberry jam, or use some for a blueberry topping!
• Full Cheesecake: Yes, you can take this recipe as written and make it in a baking dish, baking pan, or 9” springform pan as a regular cheesecake. I am here for it! Make a couple different ones for a cheesecake platter, including my favorite lemon meringue cheesecake or this sinful chocolate cheesecake!
• Another Fruit: Mix it up with a different jam! My mixed berry jam would be phenomenal or cherry jam! Pick your favorite thick jam and run with it. If making jam from strawberries, my easy strawberry jam is the place to start. Be mindful of the consistency you’re after!
• Cookie Crust: These would be delicious with a different no-bake crust like my gingersnap crust that I use for my pumpkin cheesecake. You could also try it with an Oreo crust, or the crust as written with a touch of vanilla extract or maple syrup.

How to Make Blueberry Cheesecake Bars

Further details and measurements can be found in the recipe card below!

Prepare the Blueberry Jam:
Step 1: In a small saucepot, combine all ingredients and bring to a simmer. Allow the blueberries to begin to pop and release their juices. 

Step 2: Stir. Boil on medium heat until thick and will coat the back of a spoon.

Step 3: Pour on to a plastic or parchment lined baking sheet. Cover with plastic wrap and put chill in the fridge until cold and thick.

Prepare Graham Cracker Crust:
Step 4: Combine all ingredients for the crust in a medium bowl. Mix until it holds together when squeezed.

Use your hands to press the mixture and make sure the butter coats everything fully.

Step 5: Press into a 9 x11 inch pan lined with parchment paper. Refrigerate until cold.

Prepare the Cheesecake:
Step 6: In a large mixing bowl with a hand mixer, or In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until softened and smooth.

Step 7:  Add sugar and continue to beat until no visible sugar granules remain. Add lemon juice, vanilla and salt. Beat to combine the cream cheese mixture.

Step 8: Switch to whisk attachment and add cream to bowl. Whisk on medium high until stiff peaks form.

Start slowly when adding the cream, then gradually increase speed to avoid splashing.

Assembly:
Step 9: Pour cheesecake base on the crust and spread out. Dollop the jam on top and swirl with an offset spatula. Alternatively, you can mix the blueberry jam in with the cheese cake base for a more even distribution of blueberry.

I used about ¾ of the prepared jam. Use as much or as little as you would like. You can also pipe the jam for more control.

Step 10: Refrigerate 4 hours or overnight. Slice with a sharp knife and serve chilled.

Frequently Asked Questions

Before You Go

Check out all our delicious, pastry chef-created cake recipes, or keep it berry themed and head over to my favorite berry crumble recipe!