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Blueberries are so versatile…bake them in muffins, throw them on salads or eat them plain! Today I’m sharing a blueberry sauce to be topped on a creamy, no bake cheesecake.
No Bake Cheesecake
You guys, this cheesecake is extreme! Thick graham cracker crust, a big pile of cheesecake and topped with a sweet blueberry sauce. It’s the best no bake cheesecake recipe with the perfect creamy-fruity combination. You can call it “cheesecake bars” because it’s put into a pan and cut into squares instead of a springform pan.
But what makes it no bake? When you see a recipe that says “no bake” – all that means is that you don’t have to use the oven at all. The crust, the filling, none of it goes into the oven. You don’t have to heat up your house, you don’t have to wait around for the oven, it’s an easy way to make a really good cheesecake.
To make this No Bake Cheesecake you will need:
This No Bake Cheesecake is so easy and delicious – I know cheesecake can be intimidating but this is the perfect recipe to start out with! Just follow the directions below and you’ll have the best dessert ever. Here’s what you need to get started:
- sugar
- butter
- powdered sugar
- heavy whipping cream
- vanilla extract
- almond extract
- blueberry sauce
- 9×13 baking dish
To make this recipe you can use store bought graham crackers or if you’re feeling extra motivated, make your ownhomemade graham crackers. It is definitely worth the extra effort.
Other Cheesecake Recipes
If you love this easy No Bake Cheesecake recipe, you’re going to love these other cheesecake recipes too. Please click each link below to find the easy, printable recipe!
- Super Simple Cream Cheese Bars
- Bite Size Oreo Cheesecake
- Blueberry Lemon Cheesecake Bars
No Bake Cheesecake Recipe
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Print Recipe
4.34 from 6 votes
No Bake Cheesecake Bars with Fresh Blueberry Sauce
This creamy No Bake Cheesecake Bars recipe has a thick graham cracker crust and is topped with a sweet blueberry sauce - SO easy and delicious!
Prep Time25 mins
Cook Time2 hrs
Refrigerate2 hrs
Total Time2 hrs 25 mins
Course: Dessert
Cuisine: American
Keyword: No Bake Cheesecake Bars with Fresh Blueberry Sauce
Servings: 9
Calories: 676kcal
Author: Brittany
Ingredients
CRUST
- 12 graham cracker sheets blended to make 2 c. of crumbs
- 1/4 c sugar
- 1/2 c butter melted
FILLING
- 16 oz cream cheese (2 blocks)
- 1 c powdered sugar
- 2 c HEAVY whipping cream (1 pint)
- 1 tsp vanilla extract
- 1 tsp almond extract
BLUEBERRY SAUCE
(adapted from Martha Stewart)
- 2 c blueberries fresh or frozen
- 1/2 c sugar
- 1 tbsp butter
- 2 tsp cornstarch
- 1 tsp vanilla
Instructions
CRUST
Using a food processor, blend graham cracker sheets until turned into crumbs.
Add sugar and melted butter; blend until well mixed.
Press into an 8x8 pan.
FILLING
Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth.
Add heavy whipping cream, vanilla and almond extracts.
Mix on medium-high for 2-3 minutes or until thickened.
Pour filling over the crust.
Cover and refrigerate for at least 2 hours.
SAUCE
Add all ingredients to a medium saucepan.
Cook over medium high heat and simmer for about 5 minutes.
The blueberries will breakdown and the sauce will become thick.
Let cool and refrigerate until you're ready to serve the cheesecake.
Pour on top of cheesecake.
Serve and enjoy!
Nutrition
Calories: 676kcal | Carbohydrates: 53g | Protein: 5g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 158mg | Sodium: 407mg | Potassium: 167mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1825IU | Vitamin C: 3.5mg | Calcium: 104mg | Iron: 1.1mg
Reader Interactions
Comments
Gail saysCan this be frozen?
- Lisa says
Made this last night. Followed the directions to a tee and came out great. Big hit at my family bbq!
- Vanessa says
I would suggest whipping the heavy whipping cream before mixing it in. What a mess lol
- june says
DO YOU WHIP THE CREAM FIRST OR ADD THE THE CREAM CHEESE MIXTURE W/O WHIPPING FIRST???
- Jennifer says
My step-mother makes a similar dessert to this and its supposed to not be “Hard” like cheesecake, but it shouldn’t be soupy either! Hers doesn’t have the topping, so that was awesome. I also mixed some frozen blueberries into my cream cheese mixture to give it an extra dimension.
Can’t wait to see how it turns out!
- Jennifer says
oh and I added 1tsp of lemon juice instead of almond extract, since my son has a nut allergy
- Lindsey says
Waste of ingredients! My cheesecake filling was soupy and I followed the directions exactly.
- Brittany says
Oh no! Sounds like the cream needed to mixed longer. Bummer :(
- Lauren says
The flavor of these are good, and it’s super easy. However mine turned out more like a cream than a solidified cheesecake. Not sure what I did wrong….it chilled in the fridge for several hours. Thoughts?
- Jennifer says
please see the comment I posted. Its supposed to be more Creamy than hard like cheesecake
- Brittany says
Lauren, I wonder if the whipping cream was not whipped enough? That would definitely make a difference. Like Jennifer said, it will be creamier rather than hard.
These blueberry cheesecake bars sound delicious! Plus no-bake desserts are the best, especially during this time of the year :).
