No Bake Lemon Blueberry Cheesecake Bars

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I am absolutely loving the warmer weather and that spring is here.  I received a beautiful flower arrangement this week from FTD on my door and not only did it brighten up my day but it looks beautiful in my new house!  Spring has filled the inside of my house and I couldn’t wait to create a delicious recipe with Lucky Leaf Pie filling.

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I wanted to make an easy to make dessert for all of those spring gatherings.  It shouldn’t come to a surprise to you that I wanted to make a no bake cheesecake.   It is one of my favorite to make desserts and it is pretty hard to find someone that doesn’t like cheesecake.   My favorite flavor of spring is lemon.  And blueberry compliments the tartness of lemon so perfectly.  The result of these bars were fantastic!

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It had the perfect amount of lemon and the cheesecake was oh so creamy!  But the BEST part was the blueberry topping.  Lucky Leaf makes such a quality pie filling and it was bursting with delicious blueberries and the glaze is perfection.   These delicious and easy to make bars would not have been complete with the blueberry topping!  You are going to love it!

FTD is extending a special offer to all of you!!  Click HERE to get $10 off a spring arrangement!

3.3 from 3 reviews
No Bake Lemon Blueberry Cheesecake Bars
 
Prep time
Cook time
Total time
 
Delicious and creamy lemon no bake cheesecake bars with Lucky Leaf Blueberry topping!
Author:
Serves: 9
Ingredients
  • 2 pkgs 8 oz cream cheese, softened
  • ¼ cup confectioners sugar
  • ½ cup light whipping cream or half and half
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon zest from one lemon
  • ½ tbs unflavored gelatin (optional but will help it to set up faster)
  • Crust:
  • 1 cup graham cracker crumbs
  • 5 tbs butter, melted
  • Topping:
  • 1 can 21 oz Lucky Leaf Blueberry Pie Topping
Instructions
  1. Line a 9x9 inch pan with aluminum foil and lightly spray with cooking spray. Set aside. In a food processor pulse the graham cracker crumbs until fine. Add the melted butter and stir to mix throughout. Press the graham cracker mixture firmly into the bottom of your 9x9 inch pan.
  2. Beat together the cream cheese and sugar until smooth. Add the lemon juice and zest from one lemon.
  3. In a separate small bowl, add the light cream and the gelatin. Microwave for about 30 seconds and stir the gelatin until dissolved. Add this to the cream cheese mixture and beat together until combined.
  4. Add the cream cheese mixture to the top of the graham cracker crust and spread evenly. Let chill for about 2-3 hours.
  5. Spread the blueberry topping on top of the cheesecake layer once it is chilled and set. Cut into squares and enjoy!

This post was sponsored by FTD and Lucky Leaf®.  All opinions expressed are my own!

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. This looks delicious! I am wondering if it would work in a premade Graham cracker crust because everytime I try to make one it’s about 50/50 on whether it comes out right.

  2. Wow! Your recipes seem so easy and sounds amazing. Just found you today but, believe me I will be trying many of these recipes. Your foodie palette seems just like mine. You are sure to be hearing lots from me in the future! Thanks

    1. That is great to hear! I am so glad to have you following along with me and all your support! Thank you so much for your kind words. I hope you are able to find some recipes that will work great for you. Thanks so much! XOXO

  3. Im not sure my comment was sent so I’m just making sure. So glad to have found your site. Your foodie palette seems just like mine. Your recipes seem so easy and sounds amazing and I will be trying many of these recipes. Thanks
    Although i just found you today and havent really tried them, judging from what I’m seeing This is going to be a 5 Star experience

  4. Hi Alyssa

    I am not sure why I am not able to download you’re recipes that way I am able to keep them on download until I am able to print them – most of the time I can send them to other email and have them printed out -EMail I have from you today for lemon recipes I cannot download or send to other email – would like to have those recipes as always I enjoy you’re recipes very much. thanks.

    Sincerely,
    Sandra.

    1. Hi Sandra,

      Thank you for letting me know! I am sorry that you are having a problem with the recipes. I just tried a few of them and they seem to be working for me. If you are still having a problem with them please let me know which ones and I will look into them specifically. You are welcome to copy and paste the recipe onto a word document if you need to do that too. Let me know how that works. Thanks so much for following along with me!

      Your Recipe Critic,
      Alyssa

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