Sweet, tart blueberries pair perfectly with creamy, tangy cheesecake in this easy no-bake dessert. Cheesecake bars are a great dessert for family, or refreshment to serve at an event, or even to take on a picnic. Simple and so scrumptious!
Cheesecake bars are the best way to turn a delicious dessert into a portable treat. The thick graham cracker crust does the heavy lifting and helps each square hold its shape. Appreciate the textures and flavors as you bite through the layers of juicy blueberries, creamy cheesecake, and buttery crust.
With this no-bake recipe, you’ll have no fear of overbaking and cracking the delicate cake. Get perfectly fluffy, delightfully creamy cheesecake every time. The key is whipping the cream cheese and sugar together until perfectly smooth and folding in the cool whip.
No Bake Blueberry Cheesecake Ingredients
- Graham crackers
- Melted butter
- Sugar
- Cream cheese
- Cool whip
- Powdered sugar
- Lemon juice
- Blueberry pie filling
Blueberry pie filling could of course be substituted for almost any pie filling of your preference: cherry, strawberry, or blackberry would be equally delicious. If you don’t mind a few extra steps, you could make your own fresh blueberry topping.
Want to try a fruit flavor that doesn’t come in a pie filling? Use preserves. You can also get creative with the crust. Try vanilla cookie crumbs, lemon Golden Oreos, or gingersnaps.
How to Make No Bake Blueberry Cheesecake
FIRST STEP: Place graham crackers in the food processor and pulse into fine crumbs.
SECOND STEP: In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
THIRD STEP: Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
FOURTH STEP: In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
FIFTH STEP: Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
SIXTH STEP: Chill for at least 4 hours. Slice and enjoy!
Cooking Tips
Make sure that your cream cheese is softened before starting this recipe. If your cream cheese is too hard it can result in lumps in your bars.
If you’re looking to feed a crowd, this is an easy recipe to make and double. Simply double the ingredients and use a 9 x 13” pan. Be sure to line the pan with parchment paper for less mess when removing the bars.
Use a wet, clean knife to easily cut the squares.
Storing this Recipe
Keep covered and refrigerated for up to 5 days.
Frozen cheesecake will last 6-8 months. Take out of the freezer and move to the refrigerator the night before serving.
No Bake Blueberry Cheesecake
Ingredients
- 9 graham cracker sheets one sleeve
- ½ cup melted butter
- 1 tbsp sugar
- 16 oz cream cheese softened
- 8 oz Cool Whip
- 1 cup powdered sugar
- 1 tsp lemon juice
- 1 21 oz can of blueberry pie filling
Instructions
- Place graham crackers in the food processor and pulse into fine crumbs.
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
- Line 8x8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
- In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
- Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
- Chill for at least 4 hours. Slice and enjoy!
This is one of my Go To recipes, everybody loves it and it is so simple! One thing to consider is using cherries instead of blueberries, it gives the recipe some much needed tartness.
Hi Kel,
I love that idea of using cherries! That makes me want to try it with all sorts of berries and see how it turns out! I'm glad you love this recipe!
This was so yummy and had minimal effort. It would be easy to change this up with fresh or canned fruit depending on the season and your tastes.
Have graham cracker crumbs so how much do you use instead of using a sleeve? Can’t wait to make this! Thank you kindly.
There is about 1 cup of graham cracker crumbs in a sleeve. So you should need about 1 cup.
I can’t wait to try this I love blueberry and cheesecake