Blueberry Cheesecake bars – #NoBake

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I believe that a no-bake cheesecake is the sliced bread of desserts. It is easy to whip up, as a result, something like these no-bake blueberry cheesecake bars are my go-to dessert when I feel like satisfying my sweet tooth or having visitors over.

======>You’ll find cheesecake ingredients here

Blueberry Cheesecake bars

No-bake blueberry cheesecake recipe

I tried a baked cheesecake once and did not enjoy it. Honestly, it could not justify the trouble. The no-bake cheesecake is my favorite, all thanks to the existence of gelatin. The gelatin does what eggs would do if you were going for the baked cheesecake option. I can’t say one is better or easier than the other, so my views are based solely on my experience.

For the best results, a no-bake cheesecake needs time to chill and set, so you can do it the night before or in the morning (for an afternoon or evening dessert).

What do you need for the no-bake cheesecake?

  • Crackers – Graham crackers are the in thing right now – but any crackers (on the sweet side) will do.
  • Unsalted butter – the one time I used salted butter – my crust came out salty due to the amount I had to use. Make sure you stick to the unsalted variety.

The above will make the crust of your cheesecake. I’ve omitted it several times in the past. The filling is what I crave more.

  • Cream cheese – it sets the texture for your cheesecake, due to its thickness. Greek yogurt can be acceptable but it won’t come near as close to the creamy and thick texture of the cream cheese.
  • Gelatin – this will serve as the binding agent. since this is a no-bake blueberry cheesecake, the gelatin replaces the eggs.
  • Dairy Cream
  • Lemon juice
  • Blueberries
  • Sugar

Blueberry Cheesecake Bars

Yield: 24 squares
The Blueberry cheesecake bars do not need any baking. They provide a quick and easy dessert that is also mouthwatering.


For the base
  • 9 Graham Crackers
  • 4 tbsp unsalted butter (melted)
For the filling
  • 2 containers of cream cheese (8 ounces each)
  • 1 cup of dairy cream
  • 3/4 cup sugar
  • 1 cup blueberries
  • 1 tbsp of gelatin
  • 1 tbsp lemon juice


How to cook Blueberry Cheesecake Bars

  1. Add the melted butter and crackers into a blender/food processor and crush until the crust mix is fine. 
  2. Transfer to a flat, square or round dish that you will be using for your final dessert – and refrigerate.
  3. Transfer your dairy cream to a blender and whip until it is thick.
  4. In a separate container, beat the cream cheese until it reaches a battery consistency. Add lemon juice, and sugar,  and mix.
  5. Melt the gelatine powder in a cup of warm water (one half boiling water, and half cold water).
  6. Add to the cream cheese batter, throw in blueberries, and mix thoroughly.
  7. Transfer the whipped cream to the cream cheese batter and stir slowly until the ingredients are thoroughly mixed.
  8. Pour the batter evenly over the cracker crust mix.
  9. Chill in the fridge for a minimum of 4 hours. When ready to serve, cut into squares and serve.
Created using The Recipes Generator

No-Bake cheesecake is easy to make, but mistakes do happen…….

Always set aside your cream cheese so that it is at room temperature when you get started. It is difficult to turn a fridge temperature cream cheese into a smooth batter, as result, your mixture will be lumpy and frustrating.

Your cracker crust base depends on the amount of melted butter for its success, and ability to hold together. I become content when my crust mix achieves an almost doughy texture.

Keep your cheesecake chilled in the fridge for a minimum of 4 hours, and if possible, overnight. You want to be able to cut consistent squares when serving.

I hope you will enjoy these Blueberry Cheesecake bars. Pin or share to spread love.

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