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. These 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.
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
For the regulars around here, you know that I go blueberry picking every spring. I made a big batch of fresh blueberry sauce and portioned it out into cups and froze it for later use.
The fresh blueberry sauce can be used as is 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, then use all year when you are craving blueberry.
You can also make a blueberry simple syrup for drinks, like this Blueberry White Wine Spritzer or stir it into your favorite summer mocktail.
No Bake Cheesecake Bars with Chocolate Crust
Generally, a recipe like this would use regular graham cracks for the crust or even a shortbread crust. I wanted something different here, so I chose chocolate crackers.
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.
The layer of melted chocolate gives it a little something extra and adds an addition 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.
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 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 one of those tasks you 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 bars and refrigerate for 3 – 4 hours, or until firmly set.
No Bake Blueberry Swirl Cheesecake Bars
These no bake cheesecake bars could be changed into just about any fruit flavor that you like. During summer months when almost all fruit is available, 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 likely making a puree from the fruit, so cook it down and blend it up! You could use frozen peaches, strawberries or a combination of a few favorites.
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!
More summer fruit recipes we’re enjoying right now: Fresh Cherry Crisp / Coconut Yogurt Popsicles with Fresh Fruit / Cherry Hand Pies
Used in this recipe:
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More Blueberry Recipes:
A delicious no bake blueberry cheesecake bar with fresh blueberry sauce swirled throughout the creamy filling. Place heavy cream in the freezer for 15 minutes before using. It needs to be VERY cold. The layer of chocolate should be THIN. The first time I made them, the layer of melted chocolate was too thick and it was hard to get through. Learn from my mistakes! Don't get greedy with the chocolate 🙂 Vanilla bean paste - the paste contains the scraped out bits of the vanilla bean, so you'll see little specks of vanilla. It is my preferred vanilla if I'm not using the actual vanilla bean pod. Adjust powdered sugar to personal preference. If you like it less sweet, use 3/4 cup, if you like it sweeter, add the full cup. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This data was provided and calculated by Nutritionix on 7/27/2019 as a courtesy. It is intended only as a guideline.No Bake Blueberry Cheesecake Bars
Ingredients
For the Chocolate Crust
For the Filling
For the Blueberry Sauce
Instructions
Notes
Recommended Products
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 462Total Fat: 31gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 82mgSodium: 291mgCarbohydrates: 40gFiber: 2gSugar: 28gProtein: 8g
Thanks for stopping by! Have a delicious day 🙂
These cheesecake bars were CRAZY easy to make…and sinfully delicious! Another thing I loved about this recipe is that it can EASILY be changed up to use whatever berries or fruits that are in season. Raspberry, strawberry, blackberry, mango, etc. Add this recipe to your repertoire — your family will thank you!
Thank you so much, Kelley! I’m thrilled that you made them and loved them 🙂 Also, yes to changing it up with different fruits! <3
I wonder if a light ganache would be better than just a thin layer of hard chocolate??
Maybe? If you try it, let me know how it worked out.
Made these for the July 4th holiday, and they were a hit. Very easy to make and super delicious!!
I’m so happy that these were a hit, Laura! Thank you so much for the feedback! I appreciate it!
I just made this today. I followed directions exactly. Although it tasted good. It did NOT set. There was wayyy too much heavy whipping cream in there. I’ll make it again, but only use 1/2 a pint of the WC. It was runny. (I had it in fridge for 4 hours too) Otherwise it was delicious. Just too liquid-y.
I’m sorry your bars didn’t set properly. I’m not sure what could’ve happened. I am glad to know you thought it was delicious and are going to make it again.
I made it but thought the cream would be too much so I just used 1 cup light cream, to save calories and also substituted the cream cheese for Neufandel cheese. Might not have spelled it correctly, but I wanted to cut calories. It came out great and might even reduce the liquid to 3/4 for our Thanksgiving dinner.
That’s great, Frances! I’m so happy the recipe stood up to the changes you made! And you saved a few calories 🙂 Hooray for that!
So so good but didn’t set at all! Not sure what I did wrong but I plan on attempting this again!
I’m glad you like the recipe, but I’m sorry it didn’t set for you 🙁
Make sure the heavy cream is REALLY cold before adding. I usually stick it in the freezer for 5 minutes to get it super cold.
Can I freeze these
Hi Aleisha, I’ve never put these in the freezer, so I can’t say for sure how they would do.
I would be afraid that they would get soggy and watery when they thawed out. You could try putting a small piece in the freezer for a day or two and then thaw it, just to test it out, before you freeze the whole batch.
I have a question can you sub the vanilla paste for extract?
Absolutely!
If you use frozen berries, do you thaw them first?
Hi Tina, I would thaw them. Frozen fruit can sometimes be a bit watery. If you don’t have time to thaw, just make sure you let it cook a bit longer to evaporate the extra liquid. You do not want it to be watery when you add it to the cream cheese.
My bars were absolutely heavenly, but despite my best efforts, the crust was hard to cut. No one seemed to mind except me, but next time I’ll skip the chocolate chips.
Hi Meridith,I had the same thing happen the first time I made them. I even put a note in the post about it – “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”. When I made a very thing layer, it was fine. You could also try adding a splash of heavy cream to the chocolate to make more of a ganache and then it won’t set.
Everything turned out great except for the blueberries. It mad a ton of sauce. I used an emulsion blender, was this wrong? There was so much sauce that after I swirled, there was a ton of runny sauce on top. I swirled all the way to the crust. It’s in the fridge now. Hope it sets. The cream cheese mixture was divine!
Hi Trish, I’m sorry it didn’t turn out exactly as you’d hoped. I used an immersion blender too, so I don’t think that is the problem. I’m not sure what could have happened. I hope it tasted good, in spite of the sauce issue. I haven’t heard this before, so I’m a little stumped 🙁
I’ll have to remake this soon and see if I can figure it out for you.