No-Bake Cheesecake Bars with Fresh Blueberry Sauce

Photo by Gwen B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • CRUST

  • 12

    graham cracker sheets, blended to make 2 c. of crumbs

  • 1/4

    c. sugar

  • 1/2

    c. (1 stick) butter, melted

  • FILLING

  • 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

  • BLUEBERRY SAUCE

  • (adapted from Martha Stewart)

  • 2

    c. fresh or frozen blueberries

  • 1/2

    c. sugar

  • 1

    Tbsp. butter

  • 2

    tsp. cornstarch

  • 1

    tsp. vanilla.

Directions

CRUST 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. FILLING 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. SAUCE 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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