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Creamy No-Bake Lemon Blueberry Cheesecake Bars

no-bake lemon blueberry cheesecake bars - featured image
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These creamy no-bake lemon blueberry cheesecake bars are a quick and easy summer dessert featuring a tangy lemon filling, fresh blueberries, and a crumbly graham cracker crust. Perfect for picnics and last-minute gatherings, they offer a refreshing balance of sweet and tart flavors without any baking required.

Ingredients

Scale
  • 1 1/2 cups (150g) graham cracker crumbs
  • 1/4 cup (50g) granulated sugar
  • 6 tablespoons (85g) unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1/2 cup (120ml) sour cream
  • 1/2 cup (120ml) heavy cream or whipping cream
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 1/4 cup (80g) lemon curd (optional)
  • 1 cup (150g) fresh blueberries
  • Additional lemon zest for garnish (optional)

Instructions

  1. Prepare the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until mixture resembles wet sand. Press evenly into the bottom of an 8×8 inch pan and compact firmly. Chill in the fridge for about 10 minutes.
  2. Make the filling base: In a large bowl, beat softened cream cheese with sugar until smooth and fluffy, about 3-4 minutes on medium speed.
  3. Add flavorings: Mix in fresh lemon juice, lemon zest, vanilla extract, and lemon curd if using.
  4. Incorporate sour cream and heavy cream: Add sour cream and beat until combined. Slowly pour in heavy cream and whip on high until filling thickens slightly, about 2-3 minutes.
  5. Fold in blueberries gently with a spatula to avoid breaking them.
  6. Assemble the bars: Pour filling over chilled crust and spread evenly. Smooth the top and garnish with extra blueberries and lemon zest if desired.
  7. Chill thoroughly: Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
  8. Serve: Cut into 12 squares with a sharp knife (warm blade for cleaner cuts) and enjoy chilled.

Notes

Use room temperature cream cheese and sour cream for smooth texture. Do not overmix blueberries to prevent color bleeding. Chill bars for at least 4 hours or overnight for best results. For gluten-free crust, substitute graham cracker crumbs with almond flour or gluten-free cookie crumbs. For dairy-free version, use vegan cream cheese, coconut-based sour cream, and coconut cream.

Nutrition

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

Find it online: https://cheerycrisp.com/creamy-no-bake-lemon-blueberry-cheesecake-bars-easy-recipe-for-summer-desserts/