Description

A refreshing, no-bake dessert featuring a buttery graham cracker crust, creamy lemon cheesecake filling, and fresh blueberries. Perfect for summer parties and make-ahead entertaining.

Ingredients

Scale

2 cups (200g) honey graham crackers, crushed
6 tablespoons (85g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
1/2 teaspoon cinnamon
24 ounces (680g) full-fat cream cheese, room temperature
1 cup (120g) confectioners’ sugar, sifted
1 cup (240ml) heavy cream, cold
1 teaspoon vanilla extract
3 tablespoons (45ml) fresh lemon juice
2 teaspoons lemon zest
2 cups (300g) fresh or frozen blueberries
1 teaspoon cornstarch (optional, for fresh berries)
1/2 cup powdered sugar (for glaze)
1 tablespoon lemon juice (for glaze)

Instructions

Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
Pulse graham crackers in a food processor until fine crumbs form. Mix with melted butter, granulated sugar, and cinnamon until resembling wet sand.
Press the crust mixture firmly into the bottom of the prepared pan. Refrigerate while making the filling.
In a large cold bowl, whip heavy cream on medium-high speed until soft peaks form. Set aside.
In a separate large bowl, beat room-temperature cream cheese and confectioners’ sugar on medium-high speed for 2-3 minutes until smooth. Scrape down sides.
Add vanilla extract, fresh lemon juice, and lemon zest to the cream cheese mixture. Mix on low until just combined.
Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined and fluffy.
Toss blueberries in cornstarch (if fresh) and gently fold them into the filling.
Spread the filling evenly over the chilled crust. Smooth the top.
Optional: Drizzle with a mixture of powdered sugar and lemon juice for a glaze.
Cover and refrigerate for at least 4 hours, preferably overnight, until set.
Lift bars out of the pan using parchment overhang. Slice into squares with a sharp knife, wiping the knife between cuts.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Do not thaw frozen blueberries before adding to prevent bleeding. Chill mixing bowl for whipping cream if kitchen is warm. For neat slices, dip knife in hot water and wipe dry between cuts.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 280
Sugar: 22
Sodium: 180
Fat: 18
Saturated Fat: 11
Carbohydrates: 28
Fiber: 1
Protein: 4

Keywords: blueberry lemon cheesecake bars, no-bake dessert, summer party dessert, easy cheesecake, make-ahead dessert, graham cracker crust