Blueberry Cheesecake Dessert Bars

Description

This no-bake Blueberry Cheesecake Dessert is made with a buttery biscuit crust, a rich and creamy cheesecake filling, and a sweet blueberry topping. It’s easy to prepare, perfect for gatherings, and tastes even better after chilling overnight.

Ingredients

For the Crust

• 2 cups graham cracker or digestive biscuit crumbs
• ½ cup melted butter
• 2 tbsp sugar

For the Cheesecake Layer

• 450 g (16 oz) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups whipped topping or whipped cream

For the Blueberry Topping

• 3 cups blueberries (fresh or frozen)
• ⅓ cup sugar
• 2 tbsp cornstarch
• ¼ cup water
• 1 tbsp lemon juice

Instructions

Step 1: Prepare the Crust

1. Mix biscuit crumbs, melted butter, and sugar.
2. Press firmly into a 9×13-inch baking dish.
3. Refrigerate for 20 minutes.

Step 2: Make the Cheesecake Filling

1. Beat cream cheese until smooth.
2. Add powdered sugar and vanilla; mix well.
3. Fold in whipped topping until fluffy.
4. Spread evenly over the chilled crust.

Step 3: Make the Blueberry Topping

1. In a saucepan, combine blueberries, sugar, water, cornstarch, and lemon juice.
2. Cook over medium heat until thick and glossy, about 5–7 minutes.
3. Let cool completely.

Step 4: Assemble

1. Spoon the cooled blueberry topping over the cheesecake layer.
2. Spread evenly.
3. Refrigerate for at least 4 hours, preferably overnight.

Step 5: Serve

• Slice into squares and serve chilled.

Q & A

Q: Can I use canned blueberry pie filling?

A: Yes, use about 2 cups for a quicker version.

Q: Can I make it ahead of time?

A: Absolutely. It can be prepared 1–2 days in advance and kept refrigerated.

Q: Can I freeze it?

A: Yes. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Q: What other fruits work well?

A: Strawberries, cherries, raspberries, blackberries, or mixed berries are all delicious options.

Q: How do I get clean slices?

A: Chill thoroughly and wipe the knife clean between cuts.