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Easy No-Bake Lemon Blueberry Cheesecake Bars

no bake lemon blueberry cheesecake bars - featured image
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A quick and easy no-bake cheesecake bar recipe featuring a buttery graham cracker crust, creamy lemon-infused filling, and fresh blueberry topping—perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10–12 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • ¾ cup powdered sugar, sifted
  • 1 tablespoon freshly grated lemon zest
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 cup fresh blueberries, washed and patted dry
  • Optional: 1 tablespoon lemon curd for drizzling

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until mixture resembles wet sand. Press firmly and evenly into the bottom of an 8×8-inch pan. Chill in the fridge while preparing filling.
  2. Make the cheesecake filling: In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy. Add lemon zest, lemon juice, and vanilla extract; mix gently to combine. In a separate chilled bowl, whip cold heavy cream until stiff peaks form. Carefully fold whipped cream into cream cheese mixture using a rubber spatula.
  3. Assemble the bars: Pour cheesecake filling over chilled crust and smooth the top. Scatter fresh blueberries evenly over the surface. Drizzle lemon curd on top if desired.
  4. Chill: Cover pan tightly with plastic wrap or foil and refrigerate for at least 4 hours or overnight until set.
  5. Serve: Use a sharp knife warmed under hot water and wiped dry to cut clean bars.

Notes

Soften cream cheese fully before mixing to avoid lumps. Whip cream until stiff peaks form but do not overwhip. Fold whipped cream gently into cream cheese mixture to keep it airy. Chill bars at least 4 hours or overnight for best texture. Warm knife under hot water before cutting to avoid crumbling. Frozen blueberries can be used if thawed and drained. For gluten-free crust, substitute graham crackers with gluten-free cookies or almond flour.

Nutrition

Keywords: no-bake cheesecake, lemon blueberry bars, summer dessert, easy cheesecake, no oven dessert, quick dessert, blueberry cheesecake bars

Find it online: https://vexifood.com/easy-no-bake-lemon-blueberry-cheesecake-bars-recipe-for-perfect-summer-dessert/