No Bake Lemon Blueberry Cheesecake Bars
Get ready to find your new favorite no bake treat with these super simple Lemon Blueberry Cheesecake Bars! Tangy, rich lemon cheesecake, swirled with homemade blueberry jam, all atop the easiest 3 ingredient graham cracker crust. So simple, but SO delicious!
Servings: 16 bars
Calories: 237kcal
Ingredients
Blueberry Jam
- 1 cup fresh blueberries
- ¼ cup granulated sugar
- 1 Tablespoon lemon juice
Crust
- 12 sheets graham crackers
- 3 Tablespoons granulated sugar
- 6 Tablespoons salted butter
Cheesecake
- ½ cup heavy cream
- 1½ cups cream cheese cool room temperature
- ⅛ cup sour cream
- ½ cup granulated sugar
- 1 Tablespoon lemon zest
- ¾ teaspoon vanilla
- 2¼ teaspoons lemon juice
Instructions
Blueberry Jam
- Combine blueberries, sugar, and lemon juice in a small saucepan.
- Cook over medium low heat, stirring continuously, until sugar is melted, blueberries have softened, and jam is starting to thicken, about 10-15 minutes. (The jam will continue to thicken as it cools. You want it to be soft enough to swirl on top of the cheesecake.) Set aside.
Crust
- Combine graham cracker crumbs and sugar in a medium bowl.
- Add butter.
- Stir until well combined.
- Press into the bottom of an 8 inch square pan. Set aside.
Cheesecake
- Whip cream to medium stiff peaks with an electric mixer fitted with the whisk attachment. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth, scraping down sides and bottom of bowl as needed, about 1-2 minutes.
- Add sugar and lemon zest.
- Beat, scraping down sides and bottom of bowl as necessary, until light and fluffy, about 2-3 minutes.
- Stir in vanilla and lemon juice.
- Fold in whipped cream.
- Pour into prepared crust.
- Dollop the blueberry jam on top.
- Use a rounded edge knife to swirl it through the cheesecake.
- Refrigerate at least 12 hours, or overnight.
Notes
How To Store:
Once these bars have been refrigerated overnight, taken out of the pan, and sliced, you can store them in the fridge in an airtight container. You can also freeze these bars for up to 2 months.
A Few Tips For Sucess:
- 2 cups graham cracker crumbs = 12 graham cracker sheets.
- For an easier time getting the cheesecake out of the pan, line the pan with a sheet of parchment paper. It’s not a necessity, but without it, the bottom crust may break when you try to remove it from the pan.
- Be sure to not leave large chunks of graham cracker in the crust! The crackers need to be processed to about the consistency of sand.
- When packing down the crust, it’s best to use a tart tamper or a metal measuring cup to ensure a tight and even pack!
- Be sure to beat the cream cheese and sour cream VERY WELL. Scrape down the sides and beater blade often to ensure no lumps.
- Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture. This will help keep your cheesecake as light and airy as possible.
- Make sure to refrigerate this cheesecake for a full 6-8 hours, or preferably overnight! It needs to be COLD to fully set.
- Use a sharp knife to get even slices. You can also wipe the knife after each cut to keep the slices clean!
Nutrition
Serving: 1bar | Calories: 237kcal | Carbohydrates: 23g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 42mg | Sodium: 173mg | Potassium: 67mg | Fiber: 1g | Sugar: 16g | Vitamin A: 543IU | Vitamin C: 2mg | Calcium: 38mg | Iron: 1mg