Description
Luxurious no-bake bars combining creamy cheesecake with refreshing lemon and sweet blueberries, perfect for warm days.
Ingredients
Scale
- 1 ½ cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 16 oz (450g) full-fat cream cheese, softened
- ¾ cup (90g) powdered sugar
- ⅓ cup (80ml) freshly squeezed lemon juice
- 1 tablespoon lemon zest (about 1 lemon)
- 1 teaspoon (5ml) vanilla extract
- 1 cup (240ml) heavy cream, cold
- 1 cup (150g) fresh blueberries
Instructions
- Mix the graham cracker crumbs and melted butter in a medium bowl until the mixture looks like damp sand. Press this firmly and evenly into the bottom of a lined 9×13-inch baking pan. Refrigerate for 10 minutes.
- In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Mix in the fresh lemon juice, lemon zest, and vanilla extract until fully combined. Gently fold in half of the fresh blueberries.
- In a separate chilled bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture using a spatula.
- Spread the filling evenly over the chilled crust and scatter the remaining fresh blueberries on top. Cover with plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
Notes
Serve chilled. Pair with a light drizzle of lemon juice or whipped cream. Store covered in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 16g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg