No Bake Lemon Blueberry Cheesecake Bars
My favorite flavor of spring is lemon. And blueberry compliments the tartness of lemon so perfectly. The result of these bars were fantastic!
Servings: 9 Servings
Ingredients
Crust
- 5 tablespoons butter, melted
- 1 cup graham cracker crumbs
Cheesecake
- 16 ounces cream cheese, softened, 2 8-ounce packages
- ¼ cup powdered sugar
- ½ cup heavy whipping cream
- 2 tablespoons lemon Juice
- 1 tablespoon lemon zest, about 1 lemon
- 1 ½ teaspoons unflavored gelatin, optional to help the cheesecake set
Topping
- 1 (21-ounce) can blueberry pie filling
Instructions
- Line a 9 x 9 x 2-inch pan with parchment paper and lightly spray with pan spray. Set aside.
- Add the graham cracker crumbs and melted butter to a medium bowl and mix until it resembles damp sand. Press the graham cracker mixture evenly into the prepared pan. Chill in the refrigerator while you prepare the cheesecake filling.
- Add the cream cheese and powdered sugar to a large bowl and beat with a hand mixer until smooth. Add the lemon juice and lemon zest and beat until combined.
- Add the light cream and gelatin to a small bowl and microwave for about 30 seconds. Stir until the gelatin is dissolved before mixing it into the cream cheese mixture until fully combined.
- Spread the cheesecake evenly over the chilled crust. Cover with plastic wrap or foil and chill for at least 3 hours.
- Before serving spread the blueberry pie filling over the top of the cheesecake. Cut into squares and serve.
Nutrition
Calories: 453kcal | Carbohydrates: 43g | Protein: 5g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 283mg | Potassium: 178mg | Fiber: 2g | Sugar: 33g | Vitamin A: 1081IU | Vitamin C: 3mg | Calcium: 86mg | Iron: 1mg
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