When summer hits and the oven stays off, these healthy no bake blueberry cheesecake bars become my go-to dessert. They’re creamy, fruity, and naturally sweet — with no added sugar and zero baking required. Whether you need a freezer-friendly snack, a diabetic-friendly no bake treat, or something kid-approved for a summer picnic, these bars check every box.
Made with simple ingredients and a quick blender filling, they’re a dreamy combo of nutrition and indulgence, and yes, they freeze beautifully for that “grab-and-go” moment we all need.
Table of Contents
Recipe Card
Healthy No-Bake Blueberry Cheesecake Bars (No Added Sugar)
Ingredients
- For the Graham Cracker Crust:
- 1 ¾ cups graham cracker crumbs about 2 packages
- ¼ teaspoon kosher salt
- ½ cup unsalted butter melted
- 2 tbsp light brown sugar
- For the Quick Blueberry Jam:
- 2 cups blueberries
- ⅓ cup sugar or substitute
- ½ lemon juiced
- For the No Bake Cheesecake:
- 2 ¼ cups cream cheese 2 packages
- ⅔ cup sugar or monk fruit
- ½ lemon juiced
- ¼ tsp vanilla extract
- Pinch kosher salt
- 1 ⅓ cups heavy cream
Instructions
- Prepare the Blueberry Jam:
- In a small saucepan, combine blueberries, sugar, and lemon juice.
- Simmer and stir until berries burst and jam thickens.
- Spread on parchment-lined sheet and chill until cold and thick.
- Make the Graham Cracker Crust:
- Combine all crust ingredients in a bowl and mix.
- Press into a parchment-lined 9×11 inch pan.
- Chill until firm.
- Prepare the Cheesecake Filling:
- Beat softened cream cheese until smooth.
- Add sugar, lemon juice, vanilla, and salt. Mix well.
- Add heavy cream and whip until stiff peaks form.
- Assemble the Bars:
- Spread filling over chilled crust.
- Dollop jam on top and swirl gently with a spatula.
- Chill 4 hours or overnight. Slice and serve cold.
Notes
- Yield: This recipe makes about 24 bars using a 9×11 inch pan — great for sharing or stashing extras in the freezer.
- Make-Ahead Friendly: These bars taste even better after a night in the fridge. Perfect for prepping ahead of summer get-togethers or busy weekdays.
- Jam Tip: I usually use around ¾ of the homemade jam, but feel free to adjust based on how jammy you want things!
- Time-Saving Shortcut: Short on time? Swap in a thick, no-sugar-added store-bought blueberry jam — it works beautifully.
- Fun Variations: Change it up with raspberry or strawberry jam! Just be sure it’s nice and thick so it swirls instead of sinking.
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to a month. Let frozen bars thaw in the fridge before serving.
Why You’ll Love These Healthy No-Bake Blueberry Cheesecake Bars
These no-bake blueberry cheesecake bars are not only fresh and creamy — they’re made with real blueberries, which are naturally rich in vitamin C, fiber, and antioxidants. According to the USDA FoodData Central, blueberries offer essential nutrients with very few calories, making them a smart choice for healthy desserts [source].
Here’s why they’ll quickly become a favorite:
- Naturally sweet and fruity – Blueberries add vibrant flavor and natural antioxidants.
- Lighter cheesecake filling – Made with yogurt or cream cheese alternatives for a feel-good treat.
- No baking needed – Just blend, layer, chill, and enjoy.
- Perfect for warmer months – Keep your kitchen cool while serving something fresh and beautiful.
- Make-ahead magic – These bars set beautifully in the fridge or freezer.
Ingredients You’ll Need
You only need a few pantry basics and a couple of fridge staples to whip up these healthy no bake blueberry cheesecake bars. It’s the kind of recipe that looks impressive but comes together fast — perfect for a summer picnic dessert or make-ahead treat.
- Graham cracker crumbs: About 1 ¾ cups (or 2 full sleeves) crushed into a buttery, sweet-salty crust.
- Light brown sugar & melted butter: Adds that classic golden graham flavor with a soft, no-bake hold.
- Fresh blueberries: Used for a quick stovetop jam that’s naturally sweet and full of real fruit flavor.
- Sugar (or swap for monk fruit to make it sugar-free): Used in both the jam and the creamy filling.
- Cream cheese: Two full packages make this cheesecake layer extra rich and satisfying.
- Heavy cream: Whipped into the filling for that dreamy, fluffy texture — no oven needed.
- Lemon juice & zest: Adds brightness and balances out the sweetness.
- Vanilla extract & kosher salt: Just a pinch of each brings depth and coziness to every bite.
Tip: You can easily make these diabetic-friendly by using a sugar substitute and still get that creamy cheesecake goodness with fruity swirls on top.
How to Make Healthy No Bake Blueberry Cheesecake Bars
Making these healthy no bake blueberry cheesecake bars is as easy as mixing, swirling, and chilling. No oven, no stress — just a few simple steps and a little fridge time. Here’s a quick overview of how it all comes together:
- Make a quick blueberry jam by simmering fresh berries with lemon juice and sugar until thick and jammy. Let it cool completely.
- Mix the graham cracker crust and press it into a parchment-lined pan. Chill while you prep the filling.
- Whip the cheesecake filling by beating cream cheese, sugar, lemon, vanilla, and whipped cream until fluffy and smooth.
- Spread and swirl: Pour the filling over the crust, dollop with jam, and swirl with a spatula for that beautiful marbled top.
- Chill until set: Refrigerate for at least 4 hours (or overnight), then slice into bars and enjoy cold.
It’s a breeze — and freezer-friendly, too. You’ll want to keep a batch on hand for those sweet-tooth moments!
Mom Tips from Olivia
If there’s one thing I’ve learned about no-bake treats, it’s this: patience pays off! Here are a few of my favorite little tips to make these healthy no bake blueberry cheesecake bars come out just right:
- Use room temp cream cheese: Cold cream cheese can get lumpy, even with a mixer. Let it soften fully for that ultra-smooth filling.
- Chill completely: Don’t rush the fridge time — a full overnight chill gives you the cleanest slices and best texture.
- Jam tip: If you’re short on time, you can totally use a store-bought, thick blueberry jam. Just pick one with no added sugar to keep things healthy.
- Freezer tip: Freeze the bars cut or uncut in an airtight container. They thaw beautifully in the fridge or even on the counter for a quick dessert moment.
These tips make a big difference, especially when you’re juggling kids, laundry, and trying to sneak in a little treat for yourself. 😉
Frequently Asked Questions
Why didn’t my no-bake cheesecake bars set?
If your healthy no bake blueberry cheesecake bars didn’t set, it’s likely due to under-whipping the cream or not chilling long enough. Make sure the filling forms stiff peaks before assembling, and always refrigerate for at least 4 hours — overnight is even better!
How long do they need to chill?
For best results, chill your healthy no bake blueberry cheesecake bars for a minimum of 4 hours. This helps them firm up properly and makes slicing super easy. For firmer bars, I recommend an overnight chill.
How do I store the bars?
Store the bars in an airtight container in the fridge for up to 3 days. You can also freeze these healthy no bake blueberry cheesecake bars — just separate layers with parchment and thaw in the fridge for a few hours before serving.
Before You Go
These healthy no bake blueberry cheesecake bars have quickly become a summer staple in our kitchen, no oven, no added sugar, and plenty of creamy, fruity goodness in every bite. Whether you’re making them for a picnic, prepping freezer snacks, or just treating yourself to something sweet without the guilt, this recipe is a total mom win.
Can’t get enough of no-bake snacks? These two are worth a try: 3-Ingredient No-Bake Cookies and 3-Ingredient No-Bake Cookie Dough Bars.
