Close up of no-bake blueberry cheesecake bars.

No-Bake Blueberry Cheesecake Bars

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These no-bake blueberry cheesecake bars are the perfect summer dessert. They have a crunchy graham cracker crust topped with a creamy cheesecake center. Then topped with a blueberry topping and a whipped topping. Perfect for your next family barbecue and potluck with friends.

No-bake blueberry cheesecake bars on a white plate and being picked up with a fork.

Ingredients

  • Graham Crackers: These are used to create the crust for the bars. If you don’t have graham crackers vanilla wafers are a great substitute.
  • Sugar: This recipe calls for brown sugar, granulated sugar, and powdered sugar. It will not be the same if you don’t use all three.
  • Butter: I like to use salted butter for this recipe.
  • Cream Cheese: Use full-fat brick-style cream cheese, the reduced fat one will work, but won’t taste as good.
  • Cool Whip: Use the regular kind and not fat-free or light.
  • Vanilla Extract: I highly recommend using vanilla extract and not imitation vanilla. There will be a huge difference in taste.
  • Blueberry Pie Filling: You can use a canned filling or try my blueberry pie filling recipe.

How To Make No-Bake Blueberry Cheesecake Bars

  • Line a 9 x 13-inch baking dish with aluminum foil leaving about 2 inches overhanging the sides. Lightly spray the foil with a non-stick cooking spray.
  • In a medium bowl, use a fork to stir together the graham crackers, brown sugar, and melted butter. Pour graham cracker crust into the prepared baking dish. Spread out evenly and firmly into an even layer. Place in refrigerator for 10 minutes to set up.
  • Add softened cream cheese to a bowl. Beat with an electric mixer until smooth. Add in the granulated sugar, powdered sugar, and vanilla extract. Beat for about 2 minutes until well combined.
  • Carefully fold the Cool Whip into the cream cheese mixture. Carefully spread on top of the crust, being careful not to break it.
  • Pour the blueberry pie filling over the cheesecake layer and carefully spread it out evenly.
  • Top the blueberry pie filling with Cool Whip and evenly spread it out.
  • Chill in the refrigerator for at least 6 hours before serving.

Helpful Tips

  • Use room temperature cream cheese, this will help eliminate lumps from the cheesecake filling. Take the cream cheese out 20-30 minutes ahead of time.
  • Make the graham cracker crust first, then put it in the freezer for 10 minutes. This will help everything say together when making it.
  • Refrigerate the cheesecake bars for at least 6 six hours before serving. If you can make it the day before it is even better.
  • Don’t use a light / low-fat cool whip! The higher fat content in the regular Cool Whip will help hold everything together. This will make it so the dessert does not slump over time.

Can I Make My Own Whipped Topping?

Yes, to make your own whipped topping, just add 3 cups of heavy whipping cream to a bowl, then use an electric hand mixer and mix until it starts to thicken. Once the cream starts to thicken and become fluffy, add 1/3 cup powdered sugar and 1 teaspoon of vanilla extract. Mix until it is well combined and forms stiff peaks. This will be enough to replace the 16 ounces of Cool Whip for the topping and cheesecake layer.

Note: I love the flavor of homemade whipped topping better than Cool Whip. The only downside is that it tends not to be as firm as Cool Whip. So it might slump after being cut and served.

No-bake dessert on a white plate to show the cream cheese and blueberry filling.

How To Store No-Bake Blueberry Cheesecake Bars

These cheesecake bars will last 4-5 days in the fridge when kept in an airtight container. You can also cover them with plastic wrap or aluminum foil. If you do not have a large enough airtight container.

Can I Freeze It?

I recommend not freezing this no-bake dessert. Because this is not like a standard cheesecake it does not freeze well. After freezing the cheesecake it will lose its smooth and creamy texture after freezing.

More Easy No-Bake Desserts

Close up of no-bake blueberry cheesecake bars.

No-Bake Blueberry Cheesecake Bars

These no-bake blueberry cheesecake bars are the perfect summer dessert. They have a crunchy graham cracker crust topped with a creamy cheesecake center. Then topped with a blueberry topping and a whipped topping. Perfect for your next family barbecue and potluck with friends.
5 from 1 vote
Prep Time 30 mins
Chill Time 6 hrs
Total Time 6 mins
Course Dessert
Cuisine American

Ingredients
  

Graham Cracker Crust

  • cups graham cracker crumbs (About 4 1 box graham crackers)
  • 3 tbsp brown sugar
  • 8 tbsp butter (melted)

Cheesecake Layer

  • 24 oz. plain cream cheese (softened, 3-8oz packages)
  • 1⅓ cups granulated white sugar
  • 2 tbsp powdered sugar
  • 3 cups Cool Whip (one 8oz tub)
  • 1 tsp vanilla extract

Topping

  • 21 oz. blueberry pie filling
  • 3 cups Cool Whip (one 8oz tub)

Instructions
 

  • Line a 9 x 13-inch baking dish with aluminum foil leaving about 2 inches overhanging the sides. Lightly spray the foil with a non-stick cooking spray.
  • In a medium bowl, use a fork to stir together the graham crackers, brown sugar, and melted butter. Pour graham cracker crust into the prepared baking dish. Spread out evenly and firmly into an even layer. Place in refrigerator for 10 minutes to set up.
  • Add softened cream cheese to a bowl. Beat with an electric mixer until smooth. Add in the granulated sugar, powdered sugar, and vanilla extract. Beat for about 2 minutes until well combined.
  • Carefully fold the Cool Whip into the cream cheese mixture. Carefully spread on top of the crust, being careful not to break it.
  • Pour the blueberry pie filling over the cheesecake layer and carefully spread it out evenly.
  • Top the blueberry pie filling with Cool Whip and evenly spread it out.
  • Chill in the refrigerator for at least 6 hours before serving.

Notes

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. Nutrition facts are an estimate and not guaranteed to be accurate. I am not a certified nutritionist and any nutritional information shared on Modernmealmakeover.com should only be used as a general guideline.
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