Although I adore cheesecakes that have been in the oven, there’s something super-indulgent about no-bake versions. They’re usually effortlessly creamy, and the possible flavor combinations are endless. I feel that these Blueberry and Lemon Cheesecake Bars encapsulate everything that I love about no-bake cheesecakes, including the iconic graham cracker base, smooth filling, and indulgent topping.
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.
Blissful.
This particular cheesecake recipe starts with a delectable combination of crushed crackers and butter which is crushed down on top of plastic wrap to get it as flat as possible.
Then, you’ll place the delicate, lemon-flecked cream cheese layer onto the base before it’s placed into the fridge to chill.
Finally, you’ll top your delicious cheesecake with a blueberry mixture that adds the perfect dose of sweetness to your pleasantly tangy filling.
The result is a decadent and creamy no-bake cheesecake that will appeal to the entire family.
Requiring just a few simple ingredients and an old-school approach that’ll help you get the kids involved, this is a recipe that even beginners will be able to tackle with ease.
Why You’ll Love Lemon and Blueberry Cheesecake Bars
- They’re the perfect balance between sweet and acidic.
- The texture of blueberries gives a pleasant burst when you bite into the bars!
- It’s easy to make but always impresses guests.
Ingredients
- Graham crackers
- Unsalted butter
- Heavy cream
- Cream cheese (I used Philadelphia)
- Confectioners’ sugar
- Vanilla extract
- Lemon juice
- Zest of two lemons
- Blueberries
- Granulated sugar
How to Make Lemon and Blueberry Cheesecake Bars
- Step One: Line a 20cmx20cm baking tin with plastic wrap (or foil or parchment).
- Step Two: Place the crackers into a bowl or bag and crush them 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.
- Step Three: Place the cream into a large bowl and whisk until it just holds its shape. Add in the cream cheese, confectioners’ sugar, vanilla extract, lemon juice, and lemon zest. Whisk again until combined.
- Step Four: 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.
- Step Five: Place the blueberries and sugar into a small saucepan. Cook on 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.
- Step Six: Take the cheesecake out of the refrigerator and remove it from the tin. Peel off the lining, then carefully cut the cheesecake into 12 slices.
- Step Seven: Top each slice with a spoonful of the blueberry mixture before serving.
Equipment Needed
This dish is incredibly easy to prepare, and you only need a few pieces of equipment to bring this recipe to life.
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What to Serve with Blueberry and Lemon Cheesecake Bars
If you want to dial up your dessert, try serving your Blueberry and Lemon Cheesecake Bars with any of these delicious picks.
- Stabilized Whipped Cream
- Creamy Fruit Salad
- Vanilla Bean Ice Cream
- White Chocolate Pumpkin Cheesecake
- Lemon Cheesecake Mousse
Recipe Tips and Tricks
- If you’re racing against the clock, you can place your ingredients in a food processor instead of using a whisk. Just be careful not to overmix.
- When you’re shopping, choose the cream cheese that comes in a block. The tub varieties will work, but the ones in the block are way firmer and are designed for baking.
- I advise using fresh blueberries instead of frozen ones for this recipe. Frozen ones still work, but they may bleed slightly which may ruin the aesthetic of your otherwise-gorgeous bars.
- If you need to make this recipe the day before, you can! This is my favorite thing to do, as these bars take a decent amount of time to firm up in the fridge.
Variations and Substitutions
- If you’re not feeling blueberries, feel free to make the topping with raspberries or blackberries! Alternatively, you can leave them out altogether for a tangy treat that’s dominated by lemon.
- For something slightly different, try using Oreos or wafers for the base.
- If you want to add some crunch and a nutty flavor to these bars, experiment with chopped almonds, pecans, or peanuts.
Storage Instructions
This cheesecake will keep covered in the fridge for up to two days.
I suggest placing the bars in a few airtight containers, as you won’t want to layer them on top of each other unless absolutely necessary.
Before cutting them for storage, just make sure they’re completely chilled and set. This will prevent your bars from collapsing and spreading.
Can I Freeze?
These Blueberry and Lemon Cheesecake Bars freeze beautifully.
Just wait until they’re completely chilled before freezing them in individual Ziploc bags or plastic wrap.
When you’re ready to eat them again, simply thaw them in the refrigerator overnight!
Cheesecake Recipes
- Pumpkin Pie Cheesecake – this no-bake dessert is beautifully spiced and ideal for Thanksgiving!
- Brownie Bottom Cheesecake – this recipe is incredibly easy to make, and you can even use brownie mix to save on time!
- No-Bake Cherry Cheesecake – this simple and delicious dessert is creamy, fruity, and wonderful on a warm summer’s day.
- Butterscotch Cheesecake Bars – with their rich butterscotch base and smooth filling, these bars are perfect for anyone with a sweet tooth.
- Cheesecake Squares with Chocolate Nut Crust – if you adore chocolate, walnuts, and cheesecake, then this indulgent recipe should be on your to-bake list.
You’ll also like Lemon Bars, Strawberry Cheesecake Bars, Blueberry Cobbler, Lemon Cheese Bars, Blueberry Buckle and Blueberry Bread.
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Blueberry and Lemon Cheesecake Bars
Ingredients
- 7 oz graham crackers
- 4 oz unsalted butter 1 stick, melted
- ½ cup + 2 tbsp heavy cream
- 1 + ⅓ cups cream cheese I used Philadelphia
- ½ cup confectioners’ sugar
- 1 tsp vanilla extract
- 1 + ½ tbsp lemon juice
- zest of two lemons
- 2 cups blueberries
- 3 tbsp granulated sugar
Instructions
- Line a 20cmx20cm baking tin with plastic wrap (or foil or parchment).
- 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.
- 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.
- 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.
- 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.
- Take the cheesecake out of the refrigerator and remove from the tin. Peel off the lining, then carefully cut the cheesecake into 12 slices.
- Top each slice with a spoonful of the blueberry mixture before serving.
Notes
Equipment
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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