Description
Blueberry Cheesecake Bars are a crowd‑pleasing, no‑bake summer dessert that combines a buttery graham cracker crust with a silky cream cheese filling swirled with sweet blueberry sauce, delivering a perfect balance of tangy fruit and rich creaminess that delights every palate. Easy to slice, serve chilled, and customize with toppings like whipped cream or lemon zest for extra flair.
Ingredients
Scale
- Crust:
- 1 cup crushed graham crackers
- 1/4 cup sugar
- 1/2 cup melted butter
- Filling:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup whipped cream
- Blueberry Swirl:
- 2 cups fresh blueberries
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350°F (not needed for baking, but warm the kitchen). In a bowl, mix crushed graham crackers, sugar, and melted butter until combined. Press into the bottom of a greased 9×13 inch pan.
- Beat cream cheese until smooth, add powdered sugar and vanilla, mix well. Fold in whipped cream gently.
- Spread cheese mixture over crust.
- Cook blueberries with lemon juice until juices release. Pour over cheese layer and swirl.
- Refrigerate at least 4 hours. Cut into 12 bars and serve.
Notes
- For a gluten‑free version
- replace graham crackers with a blend of oat flour and almond meal. The bars keep well refrigerated for up to 3 days or frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No‑bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 22 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
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