Blueberry Cheesecake Bars (No Bake)
Blueberry cheesecake bars are tart, creamy, and popping with blueberry flavor. No oven, no stress—just chill, slice, and let summer do the talking.
Servings: 24 bars
Ingredients
For the Graham Cracker Crust:
- 1 ¾ cups graham cracker crumbs 2 packages of full crackers
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
- 2 tbsp light brown sugar
For the Quick Blueberry Jam:
- 2 cups blueberries
- ⅓ cup sugar
- ½ lemon juiced
For the No Bake Cheesecake:
- 2 ¼ cup cream cheese 2 packages
- ⅔ cup sugar
- ½ lemon juiced
- ¼ tsp vanilla extract
- Pinch kosher salt
- 1 ⅓ cup heavy cream
Instructions
Prepare the Blueberry Jam:
- In a small saucepot, combine all ingredients and bring to a simmer. Allow the blueberries to begin to pop and release their juices.
- Stir. Boil on medium heat until thick and will coat the back of a spoon.
- 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:
- Combine all ingredients for the crust in a medium bowl. Mix until it holds together when squeezed.
- Press into a 9 x11 inch pan lined with parchment paper. Refrigerate until cold.
Prepare the Cheesecake:
- 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.
- 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.
- Switch to whisk attachment and add cream to bowl. Whisk on medium high until stiff peaks form.
Assembly:
- 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.
- Refrigerate 4 hours or overnight. Slice with a sharp knife and serve chilled.
Video
Notes
Yield: 24 bars, 9 x 11 inch pan
Technique - I used about ¾ of the prepared jam. Use as much or as little as you would like.
Variations - Mix it up with a different jam! Pick your favorite thick jam and run with it.
Storage - Store in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 226kcal | Carbohydrates: 18g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 166mg | Potassium: 70mg | Fiber: 1g | Sugar: 14g | Vitamin A: 606IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 0.4mg