No-Bake Blueberry Cheesecake Bars are the perfect blend of creamy, fruity, and utterly delightful dessert that you can whip up in no time—no oven needed! Bursting with luscious cream cheese, fluffy Cool Whip, and topped with sweet blueberry pie filling, this treat is both simple and show-stopping. With just a handful of ingredients and a few easy steps, you’ll have a chilled, crowd-pleasing dessert ready in under 10 minutes of active prep time. Whether you’re hosting friends or craving something special, this recipe will satisfy your sweet tooth with minimal effort and maximum flavor.
Why You’ll Love This No-Bake Blueberry Cheesecake Bars
These bars are a dream for cheesecake lovers who want indulgence without the fuss. No baking means no worries about cracking or long wait times—just creamy layers and tangy blueberries in every bite. Plus, the graham cracker crust adds a subtle crunch that perfectly balances the soft cheesecake layer and light Cool Whip topping. It’s a dessert that looks impressive but is surprisingly effortless—sure to become a go-to for gatherings, potlucks, or simply treating yourself!
Ingredients
Here’s everything you’ll need, broken down for convenience:
Graham Cracker Crust
- 2½ cups graham cracker crumbs (about 1 standard 4¼-oz box)
- 3 tablespoons brown sugar
- 8 tablespoons butter, melted
Cheesecake Layer
- 24 oz cream cheese, softened (three 8-oz packages)
- 1⅓ cups granulated sugar
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 3 cups Cool Whip (from one 8-oz tub)
Topping
- 21 oz blueberry pie filling
- 3 cups Cool Whip (one 8-oz tub)
Step-by-Step: How to Make No-Bake Blueberry Cheesecake Bars
- Prepare your pan: Line a 9×13-inch baking dish with aluminum foil, making sure to leave a 2-inch overhang on the sides for easy removal later.
- Make the crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and melted butter until fully combined. Firmly and evenly press the graham cracker mixture into the bottom of the prepared dish to form a solid base. Chill in the refrigerator for about 10 minutes to set.
- Whip the cheesecake layer: Add the softened cream cheese into a bowl and beat until smooth using an electric mixer. Then mix in granulated sugar, powdered sugar, and vanilla extract, beating well for about 2 minutes until thoroughly combined.
- Fold in the Cool Whip: Carefully incorporate the Cool Whip into the cream cheese mixture by gently folding until smooth and well blended. Evenly distribute the creamy filling over the chilled crust, smoothing the top with a spatula.
- Top with blueberries: Pour the blueberry pie filling onto the cheesecake layer and spread it out carefully for uniform coverage.
- Final Cool Whip layer: Spread the remaining Cool Whip on top of the blueberry layer in an even layer.
- Chill thoroughly: Place the bars in the refrigerator and let them set for at least 6 hours to achieve the perfect texture.
Helpful Tips
- Use full-fat cream cheese and fully thawed Cool Whip to guarantee a rich, velvety consistency.
- For easy slicing, run a sharp knife under hot water between cuts and wipe it dry before slicing.
- Chill for longer if possible—overnight chilling helps the flavors meld and makes the bars easier to cut cleanly.
- Line the pan with foil overhang so you can lift the bars out of the dish and slice on a cutting board—less mess, more presentation!
Substitutions And Variations
- Crust alternatives: Swap graham crackers for digestive biscuits, Nilla wafers, or Oreos (for a chocolate twist). Use melted coconut oil or margarine in place of butter for a dairy-free option.
- Fruit swap: Try cherry, strawberry, raspberry topping—or even fresh fruit mixed with a touch of sugar and lemon juice.
- Flavor enhancements: Add lemon zest to the cheesecake layer for a bright twist or swirl in a bit of jam or fruit puree.
- Dietary adjustments: Use reduced-fat or light Cool Whip and cream cheese if desired—texture will be slightly lighter but still delicious.
Storage Instructions
- In the fridge: Keep these bars in an airtight container or cover the pan with foil or plastic wrap. They remain fresh for up to 5 days.
- In the freezer: You can freeze individual slices—wrap each piece tightly in plastic wrap, then in foil, and freeze for up to 1 month. Thaw in the refrigerator before serving.
Nutritional Information
(Estimates—actual values may vary based on brands and portion size. Disclaimer applies.)
Per serving (assuming 12 servings):
- Calories: ~350–400
- Fat: ~20g (saturated fat from cream cheese and Cool Whip)
- Carbohydrates: ~40–50g (sugars from blueberry filling and crust)
- Protein: ~4–6g (mainly from cream cheese)
These bars are rich and sweet, so enjoying a small square goes a long way toward satisfying dessert cravings!
Serving Suggestions
- Garnish bars with fresh blueberries, mint leaves, or a drizzle of fruit syrup for a pretty finish.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Pair your dessert with a cup of coffee, tea, or a glass of cold milk for a delightful flavor contrast.
Frequently Asked Questions About No-Bake Blueberry Cheesecake Bars
- Can I use regular whipped cream instead of Cool Whip?
Yes, you can substitute with homemade whipped cream—just ensure it’s stabilized so the cheesecake holds its shape properly. - Why do the bars need to chill for 6 hours?
The chilling time is crucial for setting the layers—especially the cheesecake. It gives the crust time to firm up and the flavors time to meld. While you could serve sooner, the texture won’t be as clean or firm. - Can I halve the recipe?
Yes, simply use an 8×8 or 9×9 pan and cut ingredient amounts in half. Keep an eye on chilling times—smaller portions may set slightly faster. - What’s the best way to cut neat slices?
Use a sharp, thin-bladed knife. Dip it in hot water, wipe it dry, and slice with gentle, even pressure. Wipe between cuts for clean edges. - Is there a way to make this gluten-free?
Yes—substitute the graham crackers with gluten-free graham or cookie crumbs. Ensure the blueberry pie filling and other ingredients are certified gluten-free.
Conclusion
Thank you so much for stopping by and trying out these No-Bake Blueberry Cheesecake Bars! I truly hope you fall in love with how easy yet flavorful they are. The creamy cheesecake, sweet blueberry topping, and buttery crust come together in a way that feels special without any fuss. It’s one of my favorite go-to desserts when I want something indulgent yet simple. Wishing you all the best in your baking adventures—may your kitchen be filled with sweet moments and happy tasting. Enjoy every bite of these delightful bars, and thank you for being part of our food-loving community!
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No-Bake Blueberry Cheesecake Bars
- Total Time: 6 hours 15 minutes
- Yield: 12 servings 1x
Description
These No-Bake Blueberry Cheesecake Bars are rich, creamy, and layered with blueberry pie filling and whipped topping. A simple yet impressive dessert that requires no oven and is perfect for gatherings, holidays, or a quick sweet fix!
Ingredients
For the Crust:
2½ cups graham cracker crumbs
3 tbsp brown sugar
8 tbsp butter, melted
For the Cheesecake Layer:
24 oz cream cheese, softened
1⅓ cups granulated sugar
2 tbsp powdered sugar
1 tsp vanilla extract
3 cups Cool Whip
For the Topping:
21 oz blueberry pie filling
3 cups Cool Whip
Instructions
- Prepare your pan: Line a 9×13-inch baking dish with aluminum foil, making sure to leave a 2-inch overhang on the sides for easy removal later.
- Make the crust: In a medium bowl, stir together graham cracker crumbs, brown sugar, and melted butter until fully combined. Firmly and evenly press the graham cracker mixture into the bottom of the prepared dish to form a solid base. Chill in the refrigerator for about 10 minutes to set.
- Whip the cheesecake layer: Add the softened cream cheese into a bowl and beat until smooth using an electric mixer. Then mix in granulated sugar, powdered sugar, and vanilla extract, beating well for about 2 minutes until thoroughly combined.
- Fold in the Cool Whip: Carefully incorporate the Cool Whip into the cream cheese mixture by gently folding until smooth and well blended. Evenly distribute the creamy filling over the chilled crust, smoothing the top with a spatula.
- Top with blueberries: Pour the blueberry pie filling onto the cheesecake layer and spread it out carefully for uniform coverage.
- Final Cool Whip layer: Spread the remaining Cool Whip on top of the blueberry layer in an even layer.
- Chill thoroughly: Place the bars in the refrigerator and let them set for at least 6 hours to achieve the perfect texture.
Notes
For best results, use full-fat cream cheese and fully thawed Cool Whip. Chill overnight for clean slices and rich flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
Nutrition
- Serving Size: 1 bar (1/12 of recipe)
- Calories: 370
- Sugar: 28g
- Carbohydrates: 42g
- Protein: 5g