Blueberry Cheesecake Bar | Luscious, creamy cheesecake bar with fresh blueberry puree. This delicious dessert includes a no-bake filling and a simple crisp graham cracker crumb crust that only takes 10 minutes to bake.
I love a simple dessert that's also a showstopper.
This Blueberry Cheesecake Bar takes only 8 ingredients, it's easy to mix, even by hand (although I put the blueberries in a mini food processor) and then it just sits in the freezer and does its thing.
It tastes great and looks beautiful. Just look at that blue-y purple filling with the little blueberry flecks. *Heart eyes*. I mean, look at these pretty squares!
This no-bake cheesecake bar is great for a special dessert at home and it's perfect for dinner company because it just looks so nice when plated.
I brought this to a dinner party recently, and again to a BBQ and everyone loved it. Everyone always loves the peanut butter pie version too!
Blueberries and cream though, yes please!
How to Make a no-bake Cheesecake filling
First off, let's make the crust. Preheat the oven to 350°F. Line a 9 x 9 pan with parchment paper. Melt the butter and mix it with the graham crumbs. I usually start off with 5 tablespoons butter, melted, and then add either crumbs or butter as needed.
The finished mix should be a bit, and I hate to say it but, moist. Not overly and shiny, but not dry either. It'll stick together a bit if you pinch it together.
Once you get the mix right, spread it in the prepared pan, and then use the back of a large spoon to smooth it down. Bake for about 10 minutes and then let it cool completely.
For the filling, it's easiest to use a stand mixer the way I do with the peanut butter pie however, when testing this recipe, I mixed it by hand also, with a whisk.
If you are mixing by hand, make sure your cream cheese is at room temperature – this is so important when mixing by hand with a whisk so that you don't get lumps. A stand mixer can whip it easily. Also, make sure your heavy cream is very cold. Don't let it sit out. It'll whip up easier.
So to start mixing the filling I use a mini processor to blend up the blueberries. Add the lemon in with the blueberries. Next, whip/beat the cream cheese with a whisk or mixer so that it is smooth and there aren't lumps. Then add the blueberries with the lemon and mix together well.
In another bowl whip the cream and brown sugar to medium peaks. This will take 8-10 minutes or so by hand. It's a good arm workout! Again, feel free to use a plugin mixer. Add the vanilla extract and whip it in.
Add the whipped cream to the blueberry and cream cheese mixture, and fold them together. Place the filling on top of the crust and smooth it out. Cover with plastic wrap and freeze for a couple of hours, or overnight.
How to Serve a freezer dessert
To cut this, pull the whole bar out of the pan with the parchment paper and place it onto a cutting board. Let it sit for ten minutes so it'll be easier to cut.
You could use a hot knife to cut it if you want, but I don't bother. If you want to, fill a tall cup with hot water, or run hot water on your knife and then wipe it off before each cut. But I find it cuts easily if you just let it sit for a few minutes first.
Keep extra slices in the freezer.
Blueberry Cheesecake Bar
For the Crust:
- 1 ½ cups graham crumbs
- 5-7 tablespoons butter (melted)
For the Crust:
- Preheat oven to 350°F.
- Line a 9 x 9 cake pan with parchment paper.
- Mix together the melted butter and graham crumbs and press into cake pan, using a spoon to smooth and pack down evenly.
- Bake for 10 minutes and then let cool completely. (I put mine in the freezer for 15 minutes or so)
For the Filling:
- Blend the blueberries with the lemon juice in a food processor or blender until pureed.
- Whip the cream with the brown sugar and vanilla until it reaches medium peaks (I do this by hand, you can use a hand or stand mixer if you prefer.)
- Whip the cream cheese until smooth (I do this by hand with a whisk, you can use a hand or stand mixer, if you prefer.)
- Now fold together the cream cheese and blueberry mix, then add the whipped cream, being gentle and being careful not to lose too much air so the dessert stays light and smooth.
- Pour the mixture into the pan, on top of cooled crust and spread out and flatten the top. Cover with plastic wrap and freeze for a minimum of 3 hours, or overnight. Let sit for 10 minutes before cutting to make it easier. You can use a hot knife to cut it. (Run the knife under hot water and then wipe with a paper towel before each cut.)
- I cut this bar into 16, you can cut it however you like.
Nutritional information is an estimate. Values vary based on products used.
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