Healthy No-Bake Blueberry Cheesecake Bars (No Added Sugar)
Creamy, fruity, and sugar-free, these healthy no bake blueberry cheesecake bars are a perfect make-ahead dessert for summer — kid-approved and freezer-friendly!
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 9x11 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 9x11 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.