August 10, 2023

No Bake Lemon Blueberry Cheesecake Bars

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Lemon Blueberry Cheesecake Bars are a magical dessert you don’t need an oven to make. Imagine creamy, dreamy cheesecake mixed with the zesty zing of lemons and sweet, juicy blueberries. It’s like a party in your mouth! And guess what? We won’t have to wait long to enjoy them because they’re so easy to whip up. Just follow the simple instructions, and in no time, you’ll have a plate full of these Lemon Blueberry Cheesecake Bars to share with your friends and family. So, put on our aprons, grab our mixing bowls, and get ready to create a delicious masterpiece that wow your family or your guest.

I have made these little Cheesecake Bars several times, and they are always a hit. Of course I am a fan of Blueberries and it’s a good thing as a friend of ours has a fantastic Blueberry Farm and we get them fresh from him every year. But I have to tell you these bars would not be the same without the Lemon Curd. I love the lemon curd. There is so much you can do with it and this dessert is just another example.

Lemon Blueberry Cheesecake Bars

Lemon Blueberry Cheesecake Bars are a magical dessert you don't need an oven to make. Imagine creamy, dreamy cheesecake mixed with the zesty zing of lemons and sweet, juicy blueberries.

Print Recipe

Course Dessert

Cuisine American

Ingredients

Make your Lemon Curd First. You can find the recipe here: https://darlenestable.com/?s=lemon+curd

16 whole graham crackers 240 grams crushed
¼ cup 55 grams firmly packed light brown sugar
¼ teaspoon kosher salt
½ cup 113 grams unsalted butter, melted
1 teaspoon 4 grams vanilla extract
¼ cup 57 grams water
1 tablespoon 12 grams unflavored gelatin
2 8-ounce packages (450 grams) cream cheese, softened
1 14-ounce can (396 grams) sweetened condensed milk
1 tablespoon 3 grams lemon zest
1 tablespoon 14 grams fresh lemon juice
2 cups 340 grams fresh blueberries
¼ cup 80 grams Lemon Curd (recipe follows)

Instructions

Line a 9-inch square baking pan with plastic wrap, letting excess extend over sides of pan.
In a medium bowl, combine graham cracker crumbs, brown sugar, and salt. Add melted butter and vanilla, stirring until moistened. Using a measuring cup, press mixture into bottom of prepared pan. Freeze while preparing fi lling.
Place ¼ cup (57 grams) water in a small saucepan. Sprinkle gelatin over water, and let stand for 10 minutes. Heat over low heat, stirring constantly, until gelatin is dissolved. Set aside.
In the container of a blender, place cream cheese, condensed milk, and lemon zest and juice; blend until combined and smooth. Add blueberries, and blend until uniform in color. (Some blueberry bits will remain.) With blender running, add warm gelatin mixture, blending until well combined. Pour filling over prepared crust. Smooth filling over crust.
Place Lemon Curd in a plastic piping bag, and cut off tip. Pipe Lemon Curd in thin lines over fi lling. Using a wooden pick, swirl Lemon Curd. Refrigerate for at least 4 hours or overnight. Using excess plastic as handles, remove cheesecake from pan, and cut into bars.