🫐 Blueberry Cheesecake Bars (No-Bake)
🧾 Ingredients
For the crust:
2 cups crushed graham crackers (or digestive biscuits)
1/2 cup melted butter
2 tbsp sugar
For the creamy filling:
500 g cream cheese (softened)
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups whipped cream (or whipped topping)
For the blueberry topping:
2 cups fresh or frozen blueberries
1/3 cup sugar
1 tbsp lemon juice
1 tbsp cornstarch + 2 tbsp water (slurry)
👩🍳 Instructions
- Make the crust
Mix crushed biscuits, melted butter, and sugar.
Press firmly into a baking dish (like in your photo).
Chill in the fridge for 20–30 minutes. - Prepare the filling
Beat cream cheese until smooth.
Add powdered sugar and vanilla, mix well.
Fold in whipped cream gently until light and fluffy.
Spread evenly over the chilled crust. - Make the blueberry topping
In a pan, cook blueberries, sugar, and lemon juice over medium heat.
Once it starts bubbling, add the cornstarch slurry.
Stir until thick and glossy.
Let it cool completely. - Assemble
Pour the cooled blueberry topping over the cream layer.
Spread evenly. - Chill
Refrigerate for at least 4 hours (overnight is best).
🍽️ Serving
Slice into squares or bars.
Serve chilled — it should be creamy, firm, and slightly tangy with a sweet berry topping.
💡 Tips
You can swap blueberries with strawberries or mixed berries.
For a firmer texture, add 1 tsp gelatin (optional).
If you prefer baked cheesecake, I can give you that version too.