No Bake Blueberry Lemon Cheesecake Bars bring together the bright tang of lemon, the luscious sweetness of blueberries, and the silky richness of cheesecake into a remarkably easy, fridge-friendly dessert. With a buttery graham cracker crust, lemon-infused cheesecake layer, and sweet blueberry topping, these bars are ideal for warm-weather gatherings, BBQs, or a sunny afternoon treat. They require no oven time—just a few minutes of prep, a few hours to chill, and voilà: a stunning dessert ready to slice and serve. In just under 15 minutes of prep, you’ll achieve a show-stopping treat that will have everyone asking for the recipe. Perfect for impressing guests—or satisfying your own craving without breaking a sweat!
Why You’ll Love This Recipe
- Effortless elegance – No baking required, just assemble and chill.
- Bright flavor explosion – Tangy lemon cheesecake matched with sweet blueberry topping.
- Creamy texture – A whipped cream swirl makes the filling irresistibly soft.
- Crowd-pleaser – Easy to scale up or down for gatherings of any size.
- Make‑ahead magic – Prep ahead and store in the fridge—perfect for busy days or entertaining.
Ingredients
- 1½ cups of finely crushed graham crackers (about 12 whole sheets)
- 10 tablespoons salted butter, melted
- 2 teaspoons lemon zest (for crumb crust)
- Two 8-ounce blocks of cream cheese, brought to room temperature
- 1 (14‑oz) can sweetened condensed milk
- ½ cup fresh lemon juice
- 2 teaspoons additional lemon zest (for filling)
- 1 cup cold heavy whipping cream
- 1 teaspoon vanilla extract (optional)
- 21 ounces blueberry pie filling or homemade blueberry sauce
You’ll also need a 9×13″ baking pan, plastic wrap, mixer, spatula, and a bowl to whip cream.
Step-by-Step: How to Make No Bake Blueberry Lemon Cheesecake Bars
- Prepare the Crust
- In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and 2 teaspoons lemon zest until the mixture is evenly moistened and resembles wet sand.
- Press firmly into the bottom of a lined 9×13″ pan.
- Place in the fridge to chill for about 15–20 minutes while you prepare the filling.
- Make the Lemon Cheesecake Layer
- Soften cream cheese at room temperature to avoid lumps.
- With a hand or stand mixer set to medium speed, whip the cream cheese until it becomes smooth and creamy.
- Gradually pour in sweetened condensed milk and continue beating until silky and lump-free.
- Add the ½ cup lemon juice and 2 teaspoons lemon zest; mix until the filling thickens slightly.
- Fold in Whipped Cream
- In a clean bowl, whisk heavy cream (with optional vanilla) to stiff peaks.
- Gently fold whipped cream into the lemon‑cheesecake mixture—use a spatula to preserve airiness and achieve a light, creamy texture.
- Assemble the Bars
- Take the crust out of the refrigerator and spread the lemon cheesecake filling evenly across the top.
- Spoon blueberry pie filling across the surface and gently spread in an even layer.
- Chill to Set
- Cover tightly with plastic wrap.
- Chill in the refrigerator for a minimum of 4 hours; for the firmest texture and neatest slices, let it set overnight.
- Slice and Serve
- After the cheesecake has set, cut into 12 bars using a sharp knife, wiping the blade between slices for neat edges.
- Serve chilled and enjoy!
Helpful Tips
- Make sure your cream cheese is at room temperature—using it cold may result in lumps and a less smooth texture.
- Lemon juice freshness matters: fresh-squeezed gives a brighter tang than bottled.
- Chill thoroughly—a full 4+ hours (or overnight) ensures slices hold their shape.
- Use grease-proof liners or parchment in your pan for easy lifting of the whole block and cleaner slices.
- A timeless touch: garnish with fresh mint and a light sprinkle of powdered sugar before serving.
Substitutions And Variations
- Crust swaps: Use digestive biscuit crumbs or crushed vanilla wafer cookies.
- Dairy alternatives: Greek yogurt or full-fat sour cream can partially replace cream cheese for tanginess.
- Flavor twists: Swap blueberries for strawberry, raspberry, or cherry pie filling.
- Citrus variations: Replace lemon with lime for a key lime-inspired version.
- Lighter crust option: Use reduced-fat butter or coconut oil in place of salted butter.
Storage Instructions
- Refrigerator: Store in an airtight container or tightly covered pan for up to 5 days.
- Freezer: Freeze individual bars on parchment-lined trays, then transfer to a sealable bag. Freeze up to 1 month. Thaw in fridge before serving.
- For ideal consistency, serve chilled—if too warm, the bars may soften too much; if too cold, the flavors won’t fully shine.
Nutritional Information (per serving, makes 12 bars)
| Nutrient | Amount |
|---|---|
| Calories | ~360 kcal |
| Total Fat | ~22 g |
| Saturated Fat | ~12 g |
| Cholesterol | ~75 mg |
| Sodium | ~200 mg |
| Carbohydrates | ~35 g |
| Sugar | ~30 g |
| Protein | ~5 g |
Values are estimates and may vary depending on specific products used.
Serving Suggestions
- A timeless touch: garnish with fresh mint and a light sprinkle of powdered sugar before serving.
- For added flair, top with a handful of fresh blueberries or a few delicate lemon slices just before serving.
- Whipped cream dollops: Top each bar with a swirl of lightly sweetened whipped cream.
- Sauce drizzle: For a gourmet twist, drizzle berry coulis or white chocolate over the bars for added elegance.
Common Questions About Making No Bake Blueberry Lemon Cheesecake Bars
1. Can I make this gluten‑free?
Absolutely! Swap in gluten‑free graham cracker or cookie crumbs for a safe and tasty gluten-free crust.
2. Why did my filling turn out runny?
There are a few potential causes:
- Cream cheese wasn’t fully at room temperature and didn’t mix smoothly.
- The cheesecake didn’t chill long enough—chilling 4+ hours, preferably overnight, sets it properly.
- Whipped cream may not have reached stiff peaks, reducing overall structure.
3. Can I use frozen blueberries instead of pie filling?
Yes! Thaw and simmer frozen blueberries with sugar, a squeeze of lemon juice, cornstarch, and water until a jammy consistency forms. Cool completely before topping.
4. Can I make this ahead for a party?
Definitely—you can prep up to the assembly stage the day before. Just add the blueberry topping shortly before serving if you prefer the freshest look.
5. How do I get clean slices without messy edges?
Wipe your knife between cuts, or chill the entire pan for an extra 30 minutes after slicing to firm edges before separation.
Conclusion
Thank you so much for checking out this No Bake Blueberry Lemon Cheesecake Bars recipe! I truly adore how effortlessly it comes together—no oven required, just a few minutes of prep followed by a bit of patience in the fridge. Every bite features a silky lemon cheesecake with a tangy twist, perfectly balanced by the sweet blueberry layer and supported by a rich graham cracker base. I hope you love these bars as much as I do; they’re perfect for summer picnics, potlucks, or a simple treat to brighten your day. Stay creative, enjoy every creamy bite, and thank you for joining this food-loving community—happy baking (without the baking!), and best wishes in your kitchen adventures!
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No Bake Blueberry Lemon Cheesecake Bars
- Total Time: 4 hours 15 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
No Bake Blueberry Lemon Cheesecake Bars are the ultimate summer dessert—creamy, tangy lemon cheesecake on a buttery graham crust, topped with sweet blueberry filling. Quick to make, no oven needed. Save and enjoy chilled perfection!
Ingredients
1½ cups finely crushed graham crackers (about 12 sheets)
10 tablespoons salted butter, melted
2 teaspoons lemon zest (for crust)
Two 8-ounce blocks cream cheese, room temperature
1 (14-ounce) can sweetened condensed milk
½ cup fresh lemon juice
2 teaspoons lemon zest (for filling)
1 cup cold heavy whipping cream
1 teaspoon vanilla extract (optional)
21 ounces blueberry pie filling or homemade blueberry sauce
Instructions
- Prepare the Crust
- In a medium mixing bowl, stir together graham cracker crumbs, melted butter, and 2 teaspoons lemon zest until the mixture is evenly moistened and resembles wet sand.
- Press firmly into the bottom of a lined 9×13″ pan.
- Place in the fridge to chill for about 15–20 minutes while you prepare the filling.
- Make the Lemon Cheesecake Layer
- Soften cream cheese at room temperature to avoid lumps.
- With a hand or stand mixer set to medium speed, whip the cream cheese until it becomes smooth and creamy.
- Gradually pour in sweetened condensed milk and continue beating until silky and lump-free.
- Add the ½ cup lemon juice and 2 teaspoons lemon zest; mix until the filling thickens slightly.
- Fold in Whipped Cream
- In a clean bowl, whisk heavy cream (with optional vanilla) to stiff peaks.
- Gently fold whipped cream into the lemon‑cheesecake mixture—use a spatula to preserve airiness and achieve a light, creamy texture.
- Assemble the Bars
- Take the crust out of the refrigerator and spread the lemon cheesecake filling evenly across the top.
- Spoon blueberry pie filling across the surface and gently spread in an even layer.
- Chill to Set
- Cover tightly with plastic wrap.
- Chill in the refrigerator for a minimum of 4 hours; for the firmest texture and neatest slices, let it set overnight.
- Slice and Serve
- After the cheesecake has set, cut into 12 bars using a sharp knife, wiping the blade between slices for neat edges.
- Serve chilled and enjoy!
Notes
Room-temperature cream cheese is essential for a smooth texture.
Fresh-squeezed lemon juice adds brighter flavor.
Chill thoroughly for clean slicing.
Garnish with mint or fresh berries for presentation.
- Prep Time: 15 minutes + Time (Chill Time): 4 hours
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 30g
- Carbohydrates: 35g
- Protein: 5g