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no bake blueberry lime cheescake bars
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No-Bake Blueberry Lime Cheesecake Bars

Prep Time30 minutes
Cook Time8 minutes
Resting Time6 hours
Course: Dessert
Keyword: blueberries, blueberry, cheesecake bars
Servings: 9

Ingredients

For the Crust

  • 1 1/2 Cups Fine Graham Cracker Crumbs
  • 5 Tablespoons Unsalted Butter melted
  • 1 1/2 Tablespoons Granulated Sugar

Blueberry Compote

  • 4 oz Blueberries
  • 6 Tablespoons Granulated Sugar
  • 2 teaspoons Lime Juice
  • 1 teaspoon Water

Cheesecake Bars

  • 12 oz Cream Cheese softened
  • 2 Tablespoons Vanilla Greek Yogurt
  • 4 Tablespoons Lime Juice
  • 1 Lime zested
  • 1 teaspoon Vanilla
  • 1/8 teaspoon Salt
  • 1 1/4 Cups Powdered Sugar
  • 1/2 Cup Heavy Cream
US Customary - Metric

Instructions

To Make the Blueberry Compote

  • Combine blueberry compote ingredients in a medium pot and bring to a simmer, stirring occasionally.
    4 oz Blueberries, 6 Tablespoons Granulated Sugar, 2 teaspoons Lime Juice, 1 teaspoon Water
  • Simmer for 3-5 minutes, transfer to an airtight container, and refrigerate for at least 30 minutes to cool.
  • Once cool, pour 2/3 of the mixture into a blender and blend until smooth. If you want more blueberries versus puree in the bars, then puree only half of the compote.

To Make the Graham Cracker Crust

  • Preheat oven to 325 degrees and line an 8x8 pan with parchment paper to make a sling.
  • Combine the graham cracker crust ingredients in a bowl and stir until all of the graham cracker crumbs are moist.
    1 1/2 Cups Fine Graham Cracker Crumbs, 5 Tablespoons Unsalted Butter, 1 1/2 Tablespoons Granulated Sugar
  • Pour the crust mixture into the pan and press the crust down with the back of a measuring cup until smooth and even. Bake for 8-9 minutes, and let cool completely (approx. 30 minutes).

To Make the Blueberry Lime Cheesecake Filling

  • Cream the cream cheese, Greek yogurt, lime juice, zest, vanilla, and salt in a stand mixer or with a hand mixer until smooth and creamy.
    12 oz Cream Cheese, 2 Tablespoons Vanilla Greek Yogurt, 4 Tablespoons Lime Juice, 1 Lime, 1 teaspoon Vanilla, 1/8 teaspoon Salt
  • Next, add the powdered sugar and mix until smooth
    1 1/4 Cups Powdered Sugar
  • In a separate bowl, whip the heavy cream to stiff peaks. Then fold the heavy cream into the cream cheese.
    1/2 Cup Heavy Cream
  • Spoon half of the mixture into the pan and smooth out. Add half of the blueberry mixture to the cheesecake and gently mix into the cheesecake.
  • Pour the remaining cheesecake filling on top and gently smooth out until even. Add the remaining blueberry compote on top and spread until covering the entire surface. Alternately, spoon small amounts of the blueberry mixture on top and swirl into the cheesecake.
  • Refrigerate the cheesecake for at least 6 hours so that it sets up properly. For easier cutting, chill the cheesecake for 30 minutes in the freezer, and you will get really clean slices every time.
  • After slicing, store the bars in an airtight container in the fridge for up to a week.