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Blueberry Cheesecake Bars: No-Bake Delight
Molly

Blueberry Cheesecake Bars: No-Bake Delight

Tangy blueberries meet creamy no-bake cheesecake in a crunchy graham cracker crust. These 12 portable bars combine freshness and richness for a summer-friendly dessert with minimal effort.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Course: Seasonal Desserts
Cuisine: American
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter, melted (or coconut oil)
  • 2 cups fresh blueberries (or thawed frozen)
  • 8 oz cream cheese, softened (or vegan alternative)
  • ¾ cup sugar
  • 2 tbsp cornstarch
  • ½ tsp lemon extract (optional)

Method
 

  1. Press crust mixture into 8x8-inch pan
  2. Mix graham cracker crumbs with melted butter until moist clumps form
  3. Pack crust firmly into pan
  4. Refrigerate 15 minutes to firm
  5. Beat cream cheese until smooth
  6. Fold in sugar gradually
  7. Spread evenly over chilled crust
  8. Cook blueberries with cornstarch until thickened
  9. Spread purée over cheesecake layer
  10. Chill for 8 hours before slicing

Nutrition

Serving: 1gCalories: 240kcalCarbohydrates: 26gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 45mgSodium: 100mgFiber: 2gSugar: 18g

Notes

Line pan with parchment paper for clean slices
Use thawed frozen blueberries with minimal juice
Add lemon extract for extra brightness
Chill at least 8 hours for optimal texture

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