The best no bake blueberry cheesecake bars

No bake blueberry cheesecake bars have a chocolate crust with a thin layer of melted chocolate in between for that something extra. Make a pan of no bake strawberry cheesecake bars too for all of the red, white and blue summer holidays.

Super creamy, silky smooth filling swirled with fresh blueberry sauce make these bars as pretty as they are delicious. 

Bars are the go-to dessert when you are feeding a crowd. If I can get away with not turning on the oven, that’s even better.

For a sweet, tart, lemony no bake cheesecake, try these No Bake Lemon Cheesecake Parfaits. Studded with fresh raspberries, they make a light and tasty summer treat.

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No bake blueberry cheesecake bars

I love a good cheesecake, but sometimes I don’t feel like making a baked version. No bake bars are faster, easier and during the warmer months, a perfect option.

They are great for backyard gatherings and bringing to parties. Cool and creamy, these easy no bake blueberry cheesecake squares are always a hit.

How to make graham cracker crust

Generally, a recipe like this would use regular graham crackers for the crust or even a shortbread crust. I wanted something different here, so I chose chocolate graham crackers.

In the bowl of a food processor, grind up the graham crackers with melted butter and sugar.

Then, press it down firmly. You can use the bottom of a glass or a measuring cup, I just use my hand. Using my hand allows me to feel the crust, and any uneven spots, so I can fix them before adding the filling.

To gild the lily, I added a thin layer of chocolate on top of the graham cracker crust. An offset spatula makes it easy to spread the chocolate in an even layer.

The layer of melted chocolate gives it a little something extra and adds an additional texture, which I really like. Make sure to use a thin layer of chocolate, though. I made the chocolate too thick the first time I made this and it was difficult to cut through. Learn from my trial and error, don’t get greedy with the chocolate.

The combination of the chocolate, cheesecake filling and blueberry is spectacular and I highly recommend it. However, if you prefer plain grahams, feel free to swap them.

How to make blueberry marble cheesecake bars

If you’ve ever made a no bake cheesecake before, this will be very familiar.

• The graham crackers get blitzed up in the food processor with the butter and sugar, then patted down into the  baking dish.
• Make the blueberry sauce and let that cool before puréeing it, then set it aside. I usually make this the day before so the sauce is really cold when it is added. You don’t have to, but it is one of those tasks you can do the night before, if needed.
• Whip up the cream for the filling, then pile it on top on the crust. Swirl your blueberry sauce through the filling and refrigerate for 3 – 4 hours, or until firmly set.

Blueberry purée for cheesecake

The fresh blueberry sauce can be used for topping ice cream, waffles, pancakes, etc. You can use it to swirl into batters or blend into frosting. There are no limitations to its use.

Make a big batch and freeze it in small portions. You can use it whenever you are craving blueberries, even if they aren’t in season.

You can also make a blueberry simple syrup for drinks, like this blueberry white wine spritzer or stir it into your favorite summer mocktail.

Simmer blueberries, sugar and lemon juice in a saucepan on the stove until the berries begin to burst. Let it cook down until some of the liquid has reduced.

Then purée it with an immersion blender or regular blender and place it in the fridge until you’re ready to swirl.

These no bake blueberry cheesecake bars could be changed into just about any fruit flavor that you like. During summer months when so much fruit is in season, I like to make these bars with raspberries or cherries.

If you are craving these bars when you can’t get fresh fruit, use frozen. You are making a purée from the fruit, so cook it down and blend it up! You could use frozen peaches, strawberries or a combination of a few favorites.

More summer fruit recipes we’re enjoying right now: Peach pound cake / Coconut yogurt popsicles with fresh fruit / Cherry hand pies 

How to make swirls in cheesecake

After you have filled the crust with the no bake cheesecake filling, dollop the blueberry purée on top with a spoon or, as I prefer, a squeeze bottle.

I like 9 big circles of blueberry sauce for even distribution throughout the pan.

Next, swirl it through in a figure 8 design with a butter knife or your small offset spatula.

You can be as gentle or as aggressive as you like with your design, as long as you don’t disturb the crust. I like to leave small pools of sauce in a few places so it doesn’t look perfect.

As you can see, I leave spots of cheesecake and pools of sauce mixed with perfectly swirled places. These no bake bars are so delicious and easy, plus they feed the whole family.

Another option for this recipe would be to turn it into individual parfaits, like these Low Carb No Bake Blueberry Lemon Cheese Parfaits. It makes a perfect small treat and they work great for parties!

Equipment needed:

• 8 x8 baking pan
• Hand mixer
• Blender
• Offset spatula
• Small saucepan

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More Blueberry Recipes:

• Blueberry buttermilk Bundt cake
• Blueberry bourbon BBQ sauce
• New York-style blueberry crumb cake
• Blueberry pound cake
• Easy blueberry muffins

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

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Originally published 7/27/19, most recent update 5/12/21.