These no bake blueberry cheesecake bars are a perfect easy dessert. With a buttery graham cracker crust, creamy cheesecake layer, blueberry pie topping, and cool whipped cream to top it off!
Cheesecake is one of my favorite desserts, and these no bake cheesecake bars are the perfect way to satisfy my craving without heating up the oven, and in a lot less time! These bars only take about 20 minutes to make. The only hard part is you need to wait a few hours while they chill in the fridge. Don’t worry, its still a lot less time than the cooling process on a regular cheesecake.
This no bake blueberry cheesecake bar recipe makes a big 9×13 pan worth, so about 15 or 18 servings so its the perfect dessert for taking to a party, potluck, or other gathering.
This cheesecake dessert has all the right layers and its sweet and light, but not too rich, so you’ll want to go back for a second piece.
The dessert starts with a buttery graham cracker crust. All you need is graham crackers, pulsed into a fine crumb, and mixed up with melted butter.
Then the sweet, thick, creamy, light and so delicious cheesecake layer. Its only 4 ingredients, and its the same cheesecake filling as my cheesecake sugar cookie cups. The recipe is tripled to keep it nice and thick for the bars, since you’re making a 9×13 pan worth.
For the blueberry layer we are keeping it nice and sweet with a can of blueberry pie filling. A 21oz can is the perfect amount to cover the whole dish. You’re more than welcome to make your own blueberry pie filling or blueberry sauce. The bars would also be good with other flavors of pie filling, cherry, peach, or I think a mixed berry would be especially delicious!
Top it all with homemade whipped cream or cool whip to finish it off. And now the hard part. You’ll need to put it all in the fridge to chill for about 4 hours so everything sets nicely to make the bars nice and slice-able.
I love no bake desserts like this in the summer time so I can save myself from heating up the oven and kitchen! Some of my other favorite no bake desserts are these banana cream pie bars, and frozen peanut butter pie.
Who’s ready to dig in?
No Bake Blueberry Cheesecake Bars
Ingredients
For the Graham Cracker Crust:
- 2.5 cups graham cracker crumbs (About 4 cups of broken up graham crackers)
- 6 TBS melted butter
For the Cheesecake Layer:
- 24 oz cream cheese (softened, 3-8oz packages)
- 1.5 cups white sugar
- 3 cups Cool Whip (one 8oz tub)
For the Topping:
- 21 oz blueberry pie filling
- 3 cups Cool Whip (one 8oz tub)
Instructions
- Line a 9x13in pan with foil and spray with nonstick spray.
For the Graham Cracker Crust:
- Crush graham crackers into a fine crumb.
- Mix together the melted butter and graham cracker crumbs.
- Pour graham cracker crust into the bottom of the prepared pan.
- Spread evenly and press crumbs down as tightly as you can.
- Place in the fridge for 10 minutes.
For the Cheesecake Layer:
- Beat cream cheese until nice and smooth.
- Add in the sugar and beat for about 3 minutes until its nice and smooth and creamy.
- Carefully fold in the cool whip.
- Spread layer evenly over the top of the graham cracker crust.
For the Topping:
- Pour the blueberry pie filling over the top of the cheesecake layer and carefully spread it evenly to all the sides.
- Spread cool whip over the top and spread it till smooth.
- Place in the fridge for 4 hours, up to overnight before serving.
Toni says
Other than lining the pan to lift out the finished cheesecake, any tips on getting those beautiful clean slices? Mine never are!
Aimee says
I wipe the knife off in between each slice, other than that, I’m not sure!
Kim says
can the slices be frozen without the berries?
Aimee says
The cheesecake should freeze well without the blueberries, I’d wrap them each in plastic wrap then foil and freeze. Let them thaw in the fridge when you’re ready to enjoy. It should be good for 2 to 3 months in the freezer
Misty says
These were delicious!! Made them for my son’s college graduation party and they were a big hit! We used cherry filling instead of blueberry bc it was on hand 🍒🍒
Thank you! I love your recipes!
Vickey Rackard says
This wos wonderful very pretty very good I used parshment papper Worley great thanks so much Vickey
Loretta Maerzke says
This was so easy and tasted fantastic. Very anxious to try it with other pie fillings.
Cathy says
Thanks Aimee I went ahead and made it without the foil once again fantastic recipe hope you have a fantastic Christmas 🎄
Cathy says
Thanks Aimee went ahead and made it without the foil. I have to say I’m surprised more people haven’t made this or commented on it, it really is very good love that the crust doesn’t need baking and it turns out perfect😋
Cathy says
I made this yesterday absolutely fantastic!
Aimee says
Yay! So glad you liked it 🙂
Hailey says
Hey how much cool whip did you mix in with the cream cheese mix and how much on top??
Aimee says
The ingredients list the cool whip separately for the topping and the cheesecake mixture. You’ll want 3 cups for each!
Cathy says
Just wondering if the tin foil is necessary thanks
Aimee says
It’s not necessary! It just helps make them easier to remove from the pan so the slices are cleaner. If you don’t have any, don’t worry about it!