No Bake Blueberry Cheesecake Bars
Creamy no bake blueberry cheesecake bars with a buttery graham cracker crust and marbled blueberry swirl.
Ingredients
Ingredients
- 2 1/2 cups graham cracker crumbs
- 1/2 cup granulated sugar
- 3/4 cup unsalted butter melted
- 24 oz cream cheese softened
- 3/4 cup granulated sugar
- 1 tsp vanilla bean paste
- 1 cup heavy cream cold
- 1/2 cup powdered sugar
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 2 tbsp water
- Fresh blueberries and mint leaves for garnish (optional)
Instructions
- Line a 13x9 inch baking pan with parchment paper, leaving an overhang for easy lifting.
- In a medium bowl, stir together graham cracker crumbs, 1/2 cup granulated sugar, and melted butter until the crumbs are evenly moistened.
- Press the crumb mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to compact it well.
- Bake the crust at 350°F for 10 to 12 minutes until lightly golden, then let it cool completely and chill in the refrigerator while you prepare the filling.
- In a small saucepan, combine blueberries, 1/4 cup granulated sugar, and lemon juice over medium heat and cook, stirring often, until the berries start to break down and release their juices, about 5 to 7 minutes.
- In a small bowl, whisk cornstarch and water until smooth, then stir the mixture into the blueberries and cook for 1 to 2 minutes more until thickened; remove from heat and let the blueberry mixture cool to room temperature.
- In a large mixing bowl, beat softened cream cheese, 3/4 cup granulated sugar, and vanilla bean paste with an electric mixer until very smooth and creamy, scraping down the sides of the bowl as needed.
- In a separate bowl, beat cold heavy cream and powdered sugar with an electric mixer on medium high speed until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture with a spatula until fully combined and smooth, keeping the mixture light and airy.
- Pour about 3/4 of the cooled blueberry mixture into the cream cheese filling and gently swirl it through with a spatula, or fold in fully if you prefer a uniform blueberry color.
- Pour the cheesecake filling over the chilled crust, spreading it into an even layer with a spatula and tapping the pan lightly on the counter to release air bubbles.
- Spoon the remaining blueberry mixture over the top in small dollops and use a toothpick or knife to swirl it into a marbled pattern.
- Cover the pan tightly and refrigerate for at least 4 hours, preferably overnight, until the cheesecake layer is firm.
- Remove the chilled slab from the pan using the parchment overhang; use a sharp knife dipped in hot water and wiped dry between cuts to slice into 24 bars.
- Serve the bars chilled, garnished with fresh blueberries and mint leaves if desired, and store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Make sure the cream cheese is fully softened so the filling turns out smooth and lump free.
- Chill the bars completely before cutting to get clean, bakery style edges and distinct layers.
- Chill the bars completely before cutting to get clean, bakery style edges and distinct layers.