No-Bake Lemon Blueberry Cheesecake Bars
These No-Bake Lemon Blueberry Cheesecake Bars are a delightful, creamy dessert with bursts of berry flavor, perfect for a refreshing snack on warm days.
Servings: 12 servings
Calories: 180kcal
Ingredients
For the crust
- 1 cup Graham crackers, crushed Finely crushed for a better texture
- 4 tablespoons Butter, melted Mix with crust ingredients
- 1 pinch Salt Enhances flavor
For the filling
- 8 ounces Cream cheese, softened Ensure it's softened for smooth blending
- 2 cups Greek yogurt (plain or vanilla) Can substitute with regular yogurt
- 1 large Lemon, zest and juice Fresh lemon enhances flavor
- 1/2 cup Honey or maple syrup Adjust sweetness to taste
- 2 cups Berries (blueberries, raspberries, or chopped strawberries) Frozen berries can be used without thawing
- 1 teaspoon Vanilla extract Optional for added flavor
Instructions
Preparation
- Line your pan with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix the crushed graham crackers with melted butter and a pinch of salt. Press the mixture firmly into the bottom of the lined pan.
- In another bowl, beat the softened cream cheese until smooth. Add Greek yogurt, lemon zest, lemon juice, honey or maple syrup, and vanilla extract (if using). Mix until creamy and thick.
- Gently fold in the berries, being careful not to smash them. If using frozen berries, do not thaw before adding.
- Pour the filling over the crust and smooth the top. Freeze for at least 4 to 6 hours, or overnight for best results.
- Once frozen, let it sit at room temperature for 5 to 10 minutes before slicing. Optionally, sprinkle extra berries on top before freezing for decoration.
Notes
Store in a freezer container wrapped individually for easy access. They can last 2-3 weeks in the freezer but are typically eaten much sooner.