Looking for a cool, creamy dessert that’s simple to prepare and doesn’t require heating up the oven? These Blueberry Cheesecake Bars deliver a buttery graham cracker crust, a silky cheesecake filling, and a bright blueberry topping. They’re perfect for summer gatherings, holidays, or any time you want an easy, impressive treat.
Why You’ll Love This Recipe
- No oven required – ideal for warm days or when you don’t want to bake.
- Classic cheesecake flavor – a creamy, slightly tangy filling that mimics the baked version.
- Make-ahead friendly – chill for a few hours or overnight so you can prepare in advance.
- Balanced sweetness – fresh blueberries add natural brightness and sweetness.
What Ingredients Do I Need?
Below are the core ingredients with brief notes on purpose and substitutions.
- Graham crackers – crushed to form the crust. You can use a premade graham cracker crust for a truly no-bake shortcut.
- Butter – unsalted and melted to bind the crust.
- Cream cheese – reduced-fat or regular; bring to room temperature for smooth mixing.
- Greek yogurt – lightens the filling and adds protein.
- Lemon juice – freshly squeezed for brightness.
- Blueberries – fresh or frozen for the topping.
Substitution Tips
- Use gluten-free graham crackers for a GF version.
- Substitute blueberries with raspberries, strawberries, or a mixed berry blend.
- For a lighter option, choose reduced-fat cream cheese and increase Greek yogurt.
- Use a store-bought graham crust to make the recipe completely no-bake and faster to assemble.
How to Make Blueberry Cheesecake Bars
Full recipe and measurements are listed below.
Step 1: Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil, leaving an overhang for easy removal, and set aside.
Step 2 – To make the crust: Pulse graham crackers in a food processor until fine crumbs form. Add melted butter and pulse until evenly combined. Alternatively, crush crackers in a sealed pouch with a rolling pin.
Step 3: Press the graham cracker mixture firmly into the prepared pan. Bake for 8 minutes, then remove and let cool while you prepare the filling.
Step 4 – To make the filling: Beat the softened cream cheese and Greek yogurt in a stand mixer or with a handheld mixer until smooth. Add the sugar and mix until incorporated. Stir in lemon juice, lemon zest, vanilla, and the egg, mixing until fully combined and silky.
Step 5: Pour the filling over the cooled crust and bake at 350°F for about 25 minutes, until the edges are set and the center has a slight wobble.
Step 6 – Make the blueberry topping while the cheesecake bakes: combine blueberries, sugar, water, and flour in a small saucepan. Bring to a simmer and cook until the sauce thickens. Remove from heat and cool to room temperature.
Step 7: Remove the cheesecake from the oven and let cool on the counter for about 30 minutes. Spread the cooled blueberry sauce evenly over the top.
Step 8: Refrigerate the bars for at least 3 hours or overnight to fully set. Use the foil overhang to lift the cheesecake from the pan, then cut into 9–12 bars. Serve chilled and enjoy.
Other Recipes To Try
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How to Make a Mcgriddle
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Rice Paper Breakfast Bagel
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Viral Dot Cakes NYC
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- Maple Bacon Cornbread Muffins
- Knock You Naked Brownies
- Sweet Potato and Sausage Hash
- Buffalo Chicken Taquitos
- Sour Cream Noodle Bake
If you try these Blueberry Cheesecake Bars or any recipe from this collection, leave a comment to share how they turned out and include a photo if you like.
Blueberry Cheesecake Bars
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- Author: Jenna
- Prep Time: 20 min
- Cook Time: 8 min
- Total Time: 28 min
- Yield: 1 6
- Category: Easy
- Method: No Bake
- Cuisine: American
Description
Easy blueberry cheesecake dessert that comes together faster than a traditional cheesecake.
Ingredients
Scale
- Crust
- 5 full-sheet graham crackers
- 2 tablespoons melted butter
- Filling
- 1 (8 oz) package reduced-fat cream cheese, softened
- ¾ cup plain Greek yogurt
- ⅓ cup granulated sugar
- 2 tablespoons fresh lemon juice
- 1 large egg
- 1 tsp vanilla
- 1 tsp lemon zest
- Topping
- 2 tablespoons flour
- 2 tablespoons sugar
- 2 tablespoons water
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with foil and set aside.
- Make the crust by crushing graham crackers into fine crumbs, then stirring in melted butter.
- Press the crust into the pan and bake for 8 minutes. Let cool.
- Make the filling by beating cream cheese and Greek yogurt until smooth. Add sugar, then lemon juice, lemon zest, vanilla, and the egg, mixing until combined.
- Pour filling over the crust and bake about 25 minutes at 350°F until set around the edges with a slight wobble in the center.
- Make the blueberry topping by simmering blueberries with sugar, water, and flour until thickened. Cool.
- Cool the baked cheesecake 30 minutes at room temperature, spread the topping over it, then refrigerate for at least 3 hours or overnight.
- Lift from the pan using the foil overhang and cut into 9–12 bars. Serve chilled.
Notes
myWW points: Blue 5; Green 5; Purple 5
WW Personal Points: 6
Nutrition
- Serving Size: 1 bar
- Calories: 160
- Sugar: 12 g
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 5 g
