Sweet, tart blueberries pair perfectly with creamy, tangy cheesecake in this easy no-bake dessert. Cheesecake bars are a great dessert for family, or refreshment to serve at an event, or even to take on a picnic. Simple and so scrumptious!

Cheesecake bars are the best way to turn a delicious dessert into a portable treat. The thick graham cracker crust does the heavy lifting and helps each square hold its shape. Appreciate the textures and flavors as you bite through the layers of juicy blueberries, creamy cheesecake, and buttery crust.

With this no-bake recipe, you’ll have no fear of overbaking and cracking the delicate cake. Get perfectly fluffy, delightfully creamy cheesecake every time. The key is whipping the cream cheese and sugar together until perfectly smooth and folding in the cool whip.



9 graham cracker sheets one sleeve
½ cup melted butter
1 tbsp sugar
16 oz cream cheese softened
8 oz Cool Whip
1 cup powdered sugar
1 tsp lemon juice
1 21 oz can of blueberry pie filling



Place graham crackers in the food processor and pulse into fine crumbs.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

Line 8×8 pan with parchment paper. Press the graham cracker mixture evenly into the bottom of the pan. Chill in the refrigerator.
In a large bowl, mix softened cream cheese, cool whip, powdered sugar, and lemon juice until smooth. Spread into an even layer over the graham cracker crust. Chill for about 5 minutes.
Spoon blueberry pie filling over the cream cheese layer. Gently spread out the blueberries to cover the entire pan.
Chill for at least 4 hours. Slice and enjoy!

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