Blueberry Cheesecake Bars (No Bake!)

Blueberry Cheesecake Bars (No Bake!) | Cozycakes Cottage

These little guys are good.  Really good.  And no, they’re not that little.  Making them in bar form helps me feel I’m not indulging too badly.  Work for you?
Blueberry Cheesecake Bars (No Bake!) | Cozycakes Cottage

They’ll set up nicely in the fridge, but don’t look for them to get too dense as they’re meant to be a bit fluffy and lighter than your basic cheesecake.

Blueberry Cheesecake Bars (No Bake!) | Cozycakes Cottage

I top it with my blueberry sauce (yum), but you could use a pie filling in a pinch or any other type of fruit topping of your choice.  Blackberry is divine.  Enjoy!

Note: Grab the blueberry sauce recipe by clicking here.

Watch the recipe video here:









Blueberry Cheesecake Bars (No Bake!)
  • For the crust:
  • 12 graham cracker sheets
  • ¼ cup sugar
  • ½ cup (1 stick) unsalted butter, melted
  • For the filling:
  • 2 (8oz.) packages of cream cheese
  • 1 cup powdered sugar
  • 2 cups heavy whipping cream
  • 1 heaping tsp. vanilla extract (if you love vanilla like I do)
  • 2 to 3 Tbsp. freshly squeezed lemon juice (I use 2 Tbsp. of Meyer lemon juice--regular lemons are more tart so you might use less depending on your tastes)
  • Blueberry topping/sauce: See link in post
  1. For the crust: Blend graham cracker sheets in a food processor or place in a Ziploc bag, seal and crush with a rolling pin. Add the sugar and melted butter. Mix until well combined. Pour and press evenly into a lightly greased square 8 x 8 inch dish. Set aside.
  2. For the filling: Use a stand mixer (or a hand mixer) to mix cream cheese and powdered sugar until smooth. Add heavy whipping cream, vanilla and lemon juice to the cream cheese mixture. Mix on medium-high speed until mixture is smooth and thick--it should not be liquid. It should thicken up significantly. Spread over graham cracker crust. Cover with plastic wrap and refrigerate for a minimum of 2 to 3 hours.
  3. Make blueberry sauce. Let cool and then refrigerate until ready to serve cheesecake. Pour on to cold cheesecake and enjoy!



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