Blueberry and Lemon Cheesecake Bars

Hi Everyone, Nicky here calling in from Kitchen Sanctuary with one of my favorite dessert bars! I love no-bake cheesecakes, they’re so quick and easy to make, and the flavour combinations are endless.

Blueberry and Lemon Cheesecake Bars

This cheesecake starts off with a simple combination of crushed crackers and melted butter all squashed into a baking tin.

As well as lining my baking tray with plastic wrap, I also like to top it with plastic wrap. That way you can place another same-size tin on top and squash the biscuit base down as hard as you can (I’ve been known to stand in the tin on one foot to really pack it down!). This helps to prevent the base from crumbling too much when you slice it later.

The base is then topped with a lemon-flecked cream cheese layer before it goes into the refrigerator to chill.

At this point you can top the cheesecake with the blueberry mixture, but I quite like to cut it into bars first, so you can spoon the blueberries on individually – meaning the sauce runs down the sides!

Delicious and pretty too!

You might also like this Blueberry Upside Down Cake.

Are you a cheesecake fan?

Yield: 8

Blueberry and Lemon Cheesecake Bars

Prep Time:20 minutes

Cook Time:0 minutes

Total Time:20 minutes

These super-simple no-bake cheesecake bars make a great dessert!

Print Recipe

Ingredients:

• 7oz graham crackers
• 4oz (1 stick) unsalted butter, melted
• ½ cup + 2 tbsp heavy cream
• 1 + ⅓ cups cream cheese (I used Philadelphia)
• ½ cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 + 1/2 tbsp lemon juice
• Zest of two lemons
• 2 cups blueberries
• 3 tbsp granulated sugar

Directions:

1. Line a 20cmx20cm baking tin with plastic wrap (or foil or parchment).
2. Place the crackers into a bowl or bag and crush with a rolling pin. Mix the butter with the crackers crumbs and spoon the mixture into the prepared baking tray. Flatten and squash the crumbs down as much as you can (I like to place another same-size tray on top to squash it down). Place in the refrigerator whilst you make the cream cheese layer.
3. Place the cream into a large bowl and whisk until it just holds it’s shape. Add in the cream cheese, confectioners’ sugar, vanilla extract, lemon juice and lemon zest. Whisk again until combined.
4. Spoon the cream cheese mixture on top of the biscuit base and level out with the back of a spoon. Place back in the refrigerator whilst you make the blueberry topping.
5. Place the blueberries and sugar into a small saucepan. Heat on a medium heat until the sugar melts and the blueberries start to release their juices – stirring a couple of times during cooking. It should take about 5 minutes. Turn off the heat and leave to cool to room temperature.
6. Take the cheesecake out of the refrigerator and remove from the tin. Peel off the lining, then carefully cut the cheesecake into 12 slices.
7. Top each slice with a spoonful of the blueberry mixture before serving.

Any leftover cheesecake can be covered and refrigerated for up to two days.