Looking for a cool, creamy dessert that’s easy to make and doesn’t require turning on your oven? These Blueberry Cheesecake Bars are just the thing. With a buttery graham cracker crust, a luscious cheesecake filling that sets up in the fridge, and a sweet blueberry topping, they’re a crowd-pleaser for summer gatherings, holidays, or whenever you want something sweet without the fuss.
For other cheesecake recipes try out these - Berry Cheesecake Salad, Two Ingredient Japanese Cheesecake, Ninja Creami Cheesecake Ice Cream
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Why You’ll Love This Recipe
- No oven required – perfect for warm days or when you just don’t feel like baking.
- Classic cheesecake flavor – creamy, tangy filling that tastes just like the baked version.
- Make-ahead friendly – these bars need a few hours to chill, so you can prepare them the night before.
- Balanced sweetness – the fresh blueberry topping adds natural sweetness and brightness.
What Ingredients do I need?
- Graham Crackers - crushed, if you want a no bake option use a premade graham cracker crust but then it would be a pie not bars. 🙂
- Butter - unsalted and melted
- Cream Cheese - Reduced Fat or Fat Free, have this left out at room temperature before mixing
- Greek Yogurt - this helps add more protein and to reduce the calories instead of adding more cream cheese
- Lemon Juice - freshly squeezed
- Blueberries - frozen or fresh
Substitution Tips
- Use gluten-free graham crackers for a GF version.
- Swap blueberries for raspberries, strawberries, or a mixed-berry topping.
- For a lighter option, use reduced-fat cream cheese and swap half the whipped cream with Greek yogurt.
- Find a store bought graham cracker crust if you want this to be a true NO BAKE recipe. Then you won't even have to do anything!
How to make No Bake Cheesecake Bars
Step 1 Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch baking pan with aluminum foil, leaving some overhang on the sides, and set aside.
Step 2 To make the crust: Using a food processor, or rolling pin, process the graham crackers until you have fine crumbs. Add in the melted butter and pulse until well combined. You can also crush the graham crackers in a the pouch with a wooden mallet.
Step 3 Scoop the graham cracker mixture into the prepared baking pan and press down. Bake for 8 minutes. Remove from the oven and set aside to cool.
Step 3 To make the filling: Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and greek yogurt until smooth. Beat in the sugar and mix until well combined. Add in the lemon juice, lemon zest, vanilla, and egg one at a time and mix until fully combined.
Step 4 Pour the filling over the crust and return to the oven. Bake at 350 degrees Farheneit for about 25 minutes.
Step 5 While the cheesecake is baking making the sauce. Combine the blueberries, sugar, water, and flour in a sauce and bring to a boil. Cook the blueberries until the sauce has thickened. Let cool.
Step 6 Remove the cheesecake from the oven and allow to cool for 30 minutes at room temperature.
Step 7 Spread the berry mixture on top of the cheesecake. Transfer to the refrigerator and refrigerate for at least 3 hours or overnight.Cut into 9-12 bars. Serve and enjoy!
You can print off the full recipe below.
Pro Tips for Cheesecake Bars
- Use softened cream cheese: Let the cream cheese come to room temperature before mixing. This helps create a smooth, creamy cheesecake filling without lumps.
- Don't overmix the batter: Mix the cheesecake filling just until everything is combined. Overmixing can incorporate too much air and cause the bars to puff and crack while baking.
- Use fresh or frozen blueberries: Both work well. If using frozen blueberries, there's no need to thaw them first.
- Let them cool completely: Allow the cheesecake bars to cool completely before slicing. For the cleanest cuts, refrigerate them for a few hours first.
- Line the pan: Parchment paper makes it much easier to lift the cooled cheesecake bars from the pan and slice them neatly.
- Chill before serving: These bars taste even better cold, and chilling helps the cheesecake layer firm up.
Serving Suggestions
Blueberry Cheesecake Bars make an easy dessert for parties, holidays, or whenever you're craving something sweet.
- Serve chilled: These bars are delicious straight from the refrigerator.
- Add fresh blueberries: Top each bar with a few fresh blueberries before serving.
- Add whipped cream: A small dollop of whipped cream makes these extra special.
- Dust with powdered sugar: A light sprinkle of powdered sugar gives them a simple, pretty finish.
- Serve with lemon: A little fresh lemon zest or a squeeze of lemon juice adds a bright flavor that pairs beautifully with blueberries.
- Make them a dessert platter: Cut the bars into smaller squares and serve them alongside other bite-sized desserts.
- Serve with coffee or tea: The creamy cheesecake and sweet blueberries pair perfectly with a cup of coffee or tea.
Storage and Freezing
Store leftover Blueberry Cheesecake Bars in an airtight container in the refrigerator for up to 4 to 5 days. Keep them chilled until you're ready to serve.
For the best texture, place parchment paper between layers if you're stacking the bars in a container. This helps prevent them from sticking together.
Can you freeze Blueberry Cheesecake Bars? Yes! These bars freeze well. Allow them to cool completely, then cut them into individual portions and wrap each bar tightly in plastic wrap. Place the wrapped bars in a freezer-safe container or freezer bag and freeze for up to 2 to 3 months.
Other Recipes To Try
- 25 Recipes for the Slow Cooker
- Maple Bacon Corn Bread Muffins
- Knock You Naked Brownies
- Sweet Potato and Sausage Hash
- Buffalo Chicken Taquitos
- Sour Cream Noodle Bake
If you’ve tried this Blueberry Cheesecake Bars or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture
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Blueberry Cheesecake Bars
- Prep Time: 20 min
- Cook Time: 8 min
- Total Time: 28 min
- Yield: 16 1x
- Category: Easy
- Method: No Bake
- Cuisine: American
Description
Easy blueberry cheesecake dessert! This blueberry cheesecake dessert comes together quickly and don’t take as long as a regular cheesecake does.
Ingredients
- Crust
- 5 full-sheet graham crackers
- 2 tablespoons melted butter
- Filling
- 1 8 ounce package reduced fat cream cheese, softened
- ¾ cup plain greek yogurt
- ⅓ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1 tsp of vanilla
- 1 tsp of lemon zest
- For the Topping
- 2 tablespoons of flour
- 2 tablespoons of sugar
- 2 tablespoons of water
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line an 8x8 inch baking pan with aluminum foil, leaving some overhang on the sides, and set aside.
- To make the crust:
- Using a food processor, process the graham crackers until you have fine crumbs. Add in the melted butter and pulse until well combined.
- Scoop the graham cracker mixture into the prepared baking pan and press down. Bake for 8 minutes. Remove from the oven and set aside to cool.
- To make the filling:
- Using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the cream cheese and greek yogurt until smooth. Beat in the sugar and mix until well combined. Add in the lemon juice, lemon zest, vanilla, and egg one at a time and mix until fully combined.
- Pour the filling over the crust and return to the oven. Bake at 350 degrees Farheneit for about 25 minutes.
- While the cheesecake is baking making the sauce. Combine the blueberries, sugar, water, and flour in a sauce and bring to a boil. Cook the blueberries until the sauce has thickened. Let cool.
- Remove the cheesecake from the oven and allow to cool for 30 minutes at room temperature.
- Spread the berry mixture on top of the cheesecake.
- Transfer to the refrigerator and refrigerate for at least 3 hours or overnight.
- Cut into 9-12 bars. Serve and enjoy!
Notes
myWW points: Blue 5; Green 5; Purple 5
WW Personal Points: 6
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 12
- Fat: 7
- Saturated Fat: 3
- Unsaturated Fat: 1
- Carbohydrates: 20
- Fiber: 1
- Protein: 5
Jenna says
Yes you can double this recipe.
Jude says
Looks very good. Could you double this recipe for a larger serving or to increase the filling?
Jenna says
The crust you have to bake in the oven. If you don't want to do that use a store bought graham cracker pie crust. Thanks.
Carissa says
I am confused... How are these no bake, if you have to put them in the oven?
Can I use stevia instead of sugar? If so, is it 1:1?
Thank you in advance!
Pat says
I am using graham cracker crumbs. How much makes five full sheets?
Jenna says
Thanks for letting me know, I updated the recipe!
Sandy Lewis says
Please list how much flour and vanilla need to be added to the cheese mixture. Also list the lemon zest.
Thanks so much.
Jenna says
I will update that, Thanks Megan!
Megan says
Just clarification....in the recipe you say melted coconut oil and also say mix in 1 egg at a time. The recipe posted shows melted butter and only 1 egg. Just want to make sure I have the correct ingredients before making this scrumptious dish!
Ramya Menon says
This looks so good! That blueberry looks soooo tempting. wish it was cheaper here in India 🙁