Creamy No-Bake Blueberry Lemon Cheesecake Bars
A refreshing and easy no-bake dessert featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and vibrant blueberry swirls. Perfect for summer gatherings and quick to prepare.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1 cup heavy whipping cream, chilled
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand and holds together when pressed. Press evenly into the bottom of an 8×8-inch pan. Chill in the fridge for about 15 minutes.
- Make the blueberry swirl: Toss blueberries with granulated sugar and lemon juice in a small bowl. Let sit for 10-15 minutes to macerate.
- Whip the cream cheese: Beat softened cream cheese until silky smooth using an electric mixer (2-3 minutes). Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Mix until combined.
- Whip the heavy cream: In a separate chilled bowl, whip heavy cream to soft peaks.
- Fold whipped cream into cream cheese mixture in thirds, folding gently to keep airy texture.
- Assemble the bars: Pour half the cheesecake filling over chilled crust and smooth. Spoon dollops of blueberry mixture over surface and swirl gently with a knife or skewer. Pour remaining cheesecake filling on top and repeat swirling with remaining blueberry mixture.
- Chill: Refrigerate for at least 4 hours or overnight to set. Use a sharp knife warmed with hot water to cut into bars.
Notes
Use room temperature cream cheese for smooth blending. Whip heavy cream to soft peaks to avoid grainy texture. Macerate blueberries with sugar and lemon juice for vibrant color and flavor. Chill bars overnight for best results. For gluten-free crust, substitute graham crackers with almond flour or gluten-free cookie crumbs. For dairy-free version, use coconut-based cream cheese and cream alternatives.
Nutrition
- Serving Size: 1 bar (assuming 16 b
- Calories: 280
- Sugar: 14
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: no-bake, blueberry, lemon, cheesecake bars, summer dessert, easy recipe, creamy, quick dessert