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.
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.
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. I tend to do this often. It’s carry over from restaurant days – do it once, use it many times.
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.
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. For the strawberry lovers, try these No Bake Strawberry Cheesecake Bars. They are just as delicious as the blueberry version.
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 / Peanut Butter Pecan Chip Ice Cream from TSP
Used in this recipe:
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No Bake Blueberry Cheesecake Bars
A delicious no bake blueberry cheesecake bar with fresh blueberry sauce swirled throughout the creamy filling.
Ingredients
For the Chocolate Crust
- 12 chocolate graham cracker sheets, broken into small pieces
- 1 stick unsalted butter, melted
- 1/4 cup sugar
- 1/2 cup melted semi sweet chocolate
For the Filling
- 2 blocks of cream cheese, 8 oz each
- 1 1/4 cup heavy whipping cream
- 3/4 - 1 cup powdered sugar
- 1 TB vanilla bean paste, can sub regular vanilla, see notes
For the Blueberry Sauce
- 2 cups fresh blueberries
- 1/4 - 1/2 cup sugar, depending on sweetness of blueberries
- 1 TB fresh lemon juice
Instructions
- Place chocolate graham crackers, melted butter and sugar in bowl of food processor and blend until combined. Pour into 8x8 (or 9x9) pan and press down.
- Melt semi sweet chocolate and pour on top, spreading evenly. Set in refrigerator for 15 - 20 minutes to set.
- In a small pot, combine blueberries, sugar and lemon juice. Bring to a boil and cook until blueberries begin to burst. Stir occasionally. Remove from heat and cool. Use a stick blender to puree, if desired. (I did)
- Using a hand mixer, beat cream cheese and powdered sugar until smooth. Add COLD heavy cream and vanilla, beat until smooth and fluffy (3 - 4 minutes). Pour into pan and smooth top.
- Dollop fresh blueberry sauce on top and using a butter knife, swirl sauce into cheesecake filling. Cover with plastic wrap and refrigerate at least 3 hours before serving.
Notes
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.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 462 Total Fat: 31g Saturated Fat: 17g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 82mg Sodium: 291mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 2g Sugar: 28g Sugar Alcohols: 0g Protein: 8g
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
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.