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No-Bake Blueberry Cheesecake Bars

No-bake cheesecake bars that are so easy to make, the hardest part is waiting for them to chill!
Prep Time20 mins
Total Time20 mins
Course: desserts
Cuisine: American
Keyword: BLUEBERRY CHEESECAKE, cheesecake recipe
Servings: 9
Calories: 132kcal

Ingredients

  • 2 8 oz cream cheese softened
  • 1/4 cup + 2 tbs confectioners sugar
  • 1/2 cup + 2 tbs light cream or half & half
  • 1 1/2 tsp unflavored gelatin
  • 1/2 tsp vanilla

CRUST

  • 1 cup graham cracker crumbs
  • 5 tbs butter melted

TOPPING

  • 1 21 oz blueberry (or any flavor you like) pie filling

Instructions

  • Mix crust ingredients and press into a 9 x 9-inch pan. Set aside.
  • Place 1/2 cup of the cream in a microwave-safe container. Sprinkle the unflavored gelatin over the cream. Let sit for 5 minutes, then microwave at HI for about 30 seconds or until cream is very hot. Stir well to dissolve the gelatin.
  • Place softened cream cheese in a medium bowl and beat with an electric mixer until smooth. Add the confectioner's sugar and vanilla. NOTE: I found 1/4 cup + 2 tbs of confectioner's sugar was the right amount of sweet for me, but start out at 3 tbs or 1/4 cup and taste it, adding more if you need it--there's no raw eggs so you won't get sick tasting the filling!
  • Add the cream/gelatin mixture and the remaining 2 tbs of cream and beat until light, fluffy and smooth (the secret to the great texture). Pour filling over the crust and refrigerate until well chilled and set.
  • Spread desired amount of pie filling on top & cut into bars.
  • Yields 9 servings.

Nutrition

Serving: 1person | Calories: 132kcal | Carbohydrates: 11g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 121mg | Potassium: 23mg | Fiber: 1g | Sugar: 5g | Vitamin A: 262IU | Calcium: 14mg | Iron: 1mg