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No-Bake Cheesecake Bars with Fresh Blueberry Sauce


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Rate this recipe 4.3/5 (27 Votes)


  • 12 graham cracker sheets, blended to make 2 c. of crumbs
  • 1/4 c. sugar
  • 1/2 c. (1 stick) butter, melted
  • 2 (8oz) packages of cream cheese
  • 1 c. powdered sugar
  • 2 c. (1 pint) of HEAVY whipping cream
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • (adapted from Martha Stewart)
  • 2 c. fresh or frozen blueberries
  • 1/2 c. sugar
  • 1 Tbsp. butter
  • 2 tsp. cornstarch
  • 1 tsp. vanilla.


Adapted from


Step 1

Using a food processor, blend graham cracker sheets until turned into crumbs.
Add sugar and melted butter; blend until well mixed.
Press into an 8x8 pan.
Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth.
Add heavy whipping cream, vanilla and almond extracts.
Mix on medium-high for 2-3 minutes or until thickened.
Pour filling over the crust.
Cover and refrigerate for at least 2 hours.
Add all ingredients to a medium saucepan.
Cook over medium high heat and simmer for about 5 minutes.
The blueberries will breakdown and the sauce will become thick.
Let cool and refrigerate until you're ready to serve the cheesecake.
Pour on top of cheesecake.
Serve and enjoy!


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