No-Bake Lemon Blueberry Cheesecake Bars

Serves 9 · 25 min prep

Ingredients

• 1 1/2 cups graham cracker crumbs
• 2 tbsp (for crust) granulated sugar
• 6 tbsp unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 3/4 cup, cold heavy whipping cream
• 1 1/2 cups, divided fresh blueberries
• 1/3 cup blueberry jam
• 1/8 tsp pinch of salt

Instructions

1. 1Line an 8x8-inch pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2Stir graham crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press firmly into an even layer on the bottom of the pan using a flat-bottomed measuring cup. Chill 15 minutes to set.
3. 3In a large bowl, beat softened cream cheese with powdered sugar, lemon juice, lemon zest, vanilla, and salt until completely smooth and fluffy, about 2 minutes, scraping the bowl once.
4. 4In a separate cold bowl, whip the heavy cream to medium-stiff peaks, about 2 to 3 minutes. Fold the whipped cream into the lemon cream-cheese mixture in two additions until no white streaks remain.
5. 5Fold in fresh blueberries gently so they stay whole. Spread the filling evenly over the chilled crust and smooth the top.
6. 6Warm the blueberry jam in a small microwave-safe bowl for 15 to 20 seconds until loose. Dollop over the filling and swirl lightly with a knife for ribbons without mixing fully.
7. 7Scatter the remaining blueberries over the top. Cover and refrigerate at least 4 hours or overnight until the bars are firm enough to slice cleanly.
8. 8Lift out with the parchment, cut into 9 squares with a hot dry knife (wipe between cuts), and serve cold on a platter—perfect make-ahead for weekend hosting.