No Bake Blueberry Cheesecake Bars

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4.49 from 27 votes

Delicious no bake blueberry cheesecake bars with fresh blueberry sauce swirled throughout the creamy filling.

Prep Time15

Cook Time20

Chill Time3

Total Time3 35

Course: Desserts

Cuisine: American

Servings: people

Calories: 474kcal

Author: Cheryl Bennett

Ingredients

For the Chocolate Crust

9 chocolate graham cracker sheets broken into small pieces
1 stick unsalted butter melted // 113g
1/4 cup sugar // 50g
1/4 cup melted semi sweet chocolate // 50g

For the Filling

2 blocks of cream cheese 8 oz. each // 454g
3/4 cup heavy whipping cream // 180mL
1/4 cup sour cream // 61g
3/4 - 1 cup powdered sugar // 75 - 120g
1 tbsp. vanilla bean paste can sub regular vanilla, see notes

For the Blueberry Sauce

2 cups fresh blueberries // 300g
1/4 - 1/2 cup sugar depending on sweetness of blueberries // 50 - 100g
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 pan and press down firmly, making sure it is even.
Melt semi sweet chocolate in microwave. Place in small, microwave-safe bowl, 30 seconds at a time until there are no large pieces. Small pieces are ok, stir until completely melted and smooth. Pour on top of crust, spreading evenly.
Place 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 and some of the liquid has evaporated, about 20 minutes. Stir occasionally. Remove from heat and cool.
Purée using an immersion blender or regular blender.
Using a hand mixer, 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.
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.

Video

Notes

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.

Nutrition