No-Bake Blueberry Lemon Cheesecake Bars
No-bake blueberry lemon cheesecake bars made ENTIRELY in the fridge with a soft graham cracker crust, a creamy lemon cheesecake filling, and a sweet blueberry sauce on top.
Servings 9 servings
Ingredients
Graham Cracker Crust
- 3/4 cup graham cracker crumbs
- 1 tablespoon coconut sugar (or brown sugar)
- 3 tablespoons melted butter
Cheesecake Filling
- 8 oz cream cheese, softened
- 3/4 cup powdered sugar
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1/2 cup whipping cream, whipped to stiff peaks
Blueberry Topping
- 1 cup fresh or frozen blueberries
- 1/4 cup coconut sugar (or brown sugar)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
Graham Cracker Crust
- Line an 8 in square baking pan with aluminum foil letting a little bit overhang the sides. Lightly grease. In a small bowl, combine all crust ingredients until it is the consistency of wet sand. Press crust mixture into the bottom and halfway up the sides of prepared pan. Transfer crust to freezer to set while you prepare the filling.
Cheesecake Filling
- Place cream cheese and sugar in a large bowl or stand mixer. With the paddle attachment or a handheld electric mixer, beat on medium speed 1-2 minutes until completely creamy, scraping down sides as necessary. With spatula, gently fold in lemon juice, zest, and whipped cream.
- Remove crust from freezer and spread filling evenly over crust, Cover cheesecake with plastic wrap and chill overnight or at least 8 hours.
Blueberry Topping
- In a small saucepan, combine blueberries and sugar. In a small bowl, whisk lemon juice and cornstarch until smooth. Add to blueberry mixture and bring topping to a simmer over medium heat, stirring occasionally until sauce is thickened and bubbly. Remove from heat and cool completely
- When ready to serve, spoon blueberry topping over chilled cheesecake and cut cheesecake into squares. Enjoy!