Go Back
To make the delicious no bake lemon blueberry cheesecake bars, gather these ingredients: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 tablespoons granulated sugar - 16 ounces cream cheese, softened - 1 cup powdered sugar - 2 cups whipped topping, thawed - Zest of 2 lemons - ¼ cup fresh lemon juice - 1 ½ cups fresh blueberries - 1 tablespoon cornstarch (optional, for blueberry sauce) - 2 tablespoons water (optional, for blueberry sauce) - Additional blueberries for garnish These ingredients work together to create a creamy and refreshing treat. The graham cracker crumbs form a perfect base. The cream cheese and whipped topping create a smooth filling. Fresh lemon juice and zest add bright flavor. Blueberries add sweetness and color. Each bite is a delightful mix of tart and sweet. If you want to make a blueberry sauce, the cornstarch and water help thicken it. You can skip this step and just use fresh blueberries on top. Either way, these cheesecake bars taste amazing and are easy to make. - First, grab a mixing bowl. Combine 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 2 tablespoons of sugar. - Mix well until everything blends together. - Now, take your mixture and press it firmly into the bottom of a 9x9-inch baking pan. Make sure it’s even. - Chill the crust in the refrigerator while you prepare the filling. - In a large bowl, beat 16 ounces of softened cream cheese with 1 cup of powdered sugar. Use a hand mixer for a smooth and creamy texture. - Next, gently fold in 2 cups of thawed whipped topping, the zest of 2 lemons, and ¼ cup of fresh lemon juice. Mix until everything is creamy and well combined. - Take the crust out of the fridge and spread the lemon cheesecake filling evenly over it. - For the optional blueberry topping, in a small saucepan, combine 1 ½ cups of fresh blueberries, 1 tablespoon of cornstarch, and 2 tablespoons of water. Cook on medium heat until the blueberries burst and the mixture thickens, about 5-7 minutes. - Allow the blueberry mixture to cool slightly, then spoon it over the cheesecake layer, letting it drip to the edges. If you skip the sauce, just scatter fresh blueberries on top. - Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for the best results. This helps the cheesecake set fully. - Once it’s set, slice into bars and serve chilled. You can garnish with more fresh blueberries before serving. To make the filling smooth, use softened cream cheese. Cold cream cheese can create lumps. Let it sit at room temperature for about 30 minutes. This step makes mixing easy. When adding whipped topping, fold gently. Use a spatula to combine. Stir slowly to keep it fluffy. This helps the filling stay light and airy. You want a creamy texture without deflating it. Press the crust firmly into the pan. Use the bottom of a glass to help. An even crust gives the bars a good base. If it’s too loose, it may fall apart when you slice. For alternative crust options, try crushed cookies or nuts. Almonds or Oreos make great choices. Just mix with melted butter as you would with graham crackers. Garnish your cheesecake bars with fresh blueberries. Arrange them on top for a pop of color. You can also add lemon zest for extra flair. Pair these bars with iced tea or lemonade. The tartness of the drink complements the sweet bars well. For a richer touch, serve with whipped cream on the side. {{image_2}} You can swap blueberries for other berries. Raspberries, strawberries, or blackberries work well. Each berry brings a unique taste. You can also use seasonal fruits. Peaches, mangoes, or cherries add a fresh twist. For gluten-free options, use gluten-free graham crackers. They taste just as good! If you want low-sugar alternatives, try using a sugar substitute. This will help cut down on sweetness while keeping the taste great. Adding vanilla extract can enhance the flavor of your cheesecake. Just a teaspoon gives a nice depth. You can also try other extracts, like almond or coconut. They add fun twists to the filling. For toppings, think outside the box! You could add toasted coconut or chopped nuts for crunch. Or drizzle with honey or chocolate sauce for extra sweetness. To keep your no-bake lemon blueberry cheesecake bars fresh, store them in the fridge. Use an airtight container or cover the pan tightly with plastic wrap. This keeps the bars from drying out. The bars stay good for up to five days. To prevent sogginess, avoid adding fresh blueberries until just before serving. If you use the optional blueberry sauce, let it cool. This helps keep the crust crisp. Yes, these cheesecake bars can be frozen! Cut them into individual bars and wrap each one in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to three months in the freezer. To thaw and serve after freezing, move the bars to the fridge a few hours before eating. This ensures they remain soft and creamy. Enjoy them chilled for the best taste! No-bake cheesecake bars can last about 4 to 5 days in the fridge. Store them in an airtight container to keep them fresh. If they have toppings, they might not stay as nice for as long. Yes, you can use frozen blueberries. They work well, but they may be softer. If you use them, thaw them first. Drain any extra liquid to keep your bars from getting soggy. You can use any cookies you like. Vanilla wafers or digestive biscuits work great. Just crush them to make crumbs. You can also use oats mixed with melted butter for a different base. The cheesecake is set when it feels firm to the touch. You can gently shake the pan. If it wobbles slightly in the center, it's good to go. Chilling for at least 4 hours helps it firm up nicely. This blog post covered how to make a delicious no-bake cheesecake. We looked at the ingredients needed, the step-by-step instructions, and tips to make it perfect. I showed you variations to suit different tastes and dietary needs too. The best part is the storage info, ensuring it stays fresh. No-bake cheesecake is easy and fun to make. You can impress friends and family with your skills. Enjoy experimenting with flavors and toppings. Happy baking!

No Bake Lemon Blueberry Cheesecake Bars

Indulge in the ultimate summer dessert with these refreshing No Bake Lemon Blueberry Cheesecake Bars. Perfectly creamy and bursting with flavor, this easy recipe features a buttery graham cracker crust topped with a light lemon cheesecake filling and fresh blueberries. Ideal for warm days, this delightful treat requires no baking and is quick to prepare. Click to discover how to make these delicious bars that will impress your family and friends!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

16 ounces cream cheese, softened

1 cup powdered sugar

2 cups whipped topping (thawed)

Zest of 2 lemons

¼ cup fresh lemon juice

1 ½ cups fresh blueberries

1 tablespoon cornstarch (optional, for blueberry sauce)

2 tablespoons water (optional, for blueberry sauce)

Additional blueberries for garnish

Instructions
 

Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

    Press into Pan: Press the mixture firmly into the bottom of a 9x9-inch square baking pan to form an even crust. Chill in the refrigerator while proceeding to the next steps.

      Make the Filling: In a large bowl, beat together the softened cream cheese and powdered sugar until smooth and creamy using a hand mixer.

        Add Whipped Topping: Gently fold in the whipped topping, lemon zest, and lemon juice until thoroughly combined and creamy without deflating the mixture.

          Spread Filling: Remove the crust from the refrigerator and spread the lemon cheesecake filling evenly over the chilled crust.

            Prepare Blueberry Topping (Optional): In a small saucepan over medium heat, combine fresh blueberries, cornstarch, and water (if using). Cook until the blueberries start to burst and the mixture thickens, about 5-7 minutes. Allow to cool slightly.

              Top with Blueberries: Spoon the warm blueberry sauce over the cheesecake layer, allowing it to drip down to the edges. If not using the optional sauce, simply scatter fresh blueberries on top of the cheesecake layer.

                Refrigerate: Cover the pan with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the cheesecake to set fully.

                  Slice and Serve: Once set, slice into bars and serve chilled. Garnish with additional fresh blueberries before serving.

                    Prep Time: 20 min | Total Time: 4 hrs 20 min | Servings: 9 bars