No Bake Blueberry Cheesecake

Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle

What’s better than cheesecake? The answer is no bake blueberry cheesecake! Simple to make, no need for the oven, what’s not to love? This no bake blueberry cheesecake includes all the delicious flavor and goodness of blueberries with a simple-to-make recipe that you will want to make over and over again.

If you like this recipe, how about Lemon Cheesecake Bars for something tangy yet creamy? Or you could go for a fall favorite and make Pumpkin Cheesecake Bars instead.

---

MORE NO BAKE RECIPES
No Bake Oreo Pie | No Bake Peanut Butter Pie

---

Ingredients for no bake blueberry cheesecake

You’ll need…

• 9 graham cracker sheets one sleeve
• 1⁄2 cup melted butter
• 1 Tablespoon sugar
• 16 oz cream cheese softened
• 8 oz container cool whip
• 1 cup powdered sugar
• 1 teaspoon lemon juice
• 1 can 21-ounce blueberry pie filling

Substitutions and Additions

BLUEBERRY PIE FILLING: you can also try different flavors of pie filling here to give a completely different flavor to the cheesecake bars. Cherry would be a great one to try or peach. You can even get a mixed berry pie filling to use.

GRAHAM CRACKERS: if you are a chocolate fan, you can always add a layer of melted chocolate immediately above the graham crackers. Melt some semi-sweet chocolate and pour on top then pop in the fridge for 15-20 minutes to let it set before continuing the recipe.

BISCUIT BASE: if you can’t get graham crackers, you can use digestive biscuits in their place, and they work just as well.

How to Make This No Bake Blueberry Cheesecake

STEP ONE: Put the graham cracker sheets in a food processor and process until they are fine crumbs

STEP TWO: Add the graham cracker crumbs in a medium bowl and mix in the melted butter and sugar

STEP THREE: Line an 8 x 8 inch baking pan with parchment paper. Add the cracker mixture to the bottom and spread evenly then press down to make the cheesecake base. Pop in the fridge to set

STEP FOUR: In a large bowl, mix the softened cream cheese with the cool whip, sugar, and lemon juice. Mix until smooth then spread onto the cooled cracker base. Pop back in the fridge for 5 minutes. (Make sure that you get the cream cheese softened before you make the bars. Otherwise, if the cheese is still cold and hard, it will go lumpy and not make that lovely creamy fluffy texture that is classic cheesecake.)

STEP FIVE: Spoon the blueberry pie filling over the cream cheese layer then spread around to make sure it is entirely covered

STEP SIX: Pop back in the fridge one last time and chill for 4 hours before serving

---

Storage

IN THE FRIDGE: People often ask, ‘do they need to be refrigerated’ and the answer is definitely yes. Store any leftovers of the cheesecake bars in the fridge until they are eaten so that the cream cheese stays at a safe temperature.

IN THE FREEZER: You can freeze cheesecake bars for up to 3 months. You can freeze them either in big sections or cut up into individual bars. Pop them on a plate and freeze them without any covering on. Once they are frozen, place in a freezer bag and seal. Don’t forget to thoroughly defrost them before eating.

You’ll love making this delicious and simple no bake blueberry cheesecake bars. Homemade cheesecake is always full of taste and nothing beats a fresh dessert. Plus, you can quickly get the hang of swapping the blueberry for other fruits to have even more options for your favorite cheesecake snack.

MORE RECIPES YOU’LL LOVE

• Blueberry Delight
• Blueberry Cobbler Recipe
• Blueberry Coffee Cake
• Blueberry Hand Pies