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

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

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

Press the crust down firmly, then spread a thin layer of melted chocolate over the layer of graham cracker.

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.

Beat cream cheese, sour cream 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.

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.

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.

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

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