No Bake Cheesecake Bars with Fresh Blueberry Sauce
This creamy No Bake Cheesecake Bars recipe has a thick graham cracker crust and is topped with a sweet blueberry sauce - SO easy and delicious!
- 12 graham cracker sheets blended to make 2 c. of crumbs
- 1/4 c sugar
- 1/2 c butter melted
- 16 oz cream cheese (2 blocks)
- 1 c powdered sugar
- 2 c HEAVY whipping cream (1 pint)
- 1 tsp vanilla extract
- 1 tsp almond extract
(adapted from Martha Stewart)
- 2 c blueberries fresh or frozen
- 1/2 c sugar
- 1 tbsp butter
- 2 tsp cornstarch
- 1 tsp vanilla
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.
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.
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!
Calories: 676kcal | Carbohydrates: 53g | Protein: 5g | Fat: 50g | Saturated Fat: 29g | Cholesterol: 158mg | Sodium: 407mg | Potassium: 167mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1825IU | Vitamin C: 3.5mg | Calcium: 104mg | Iron: 1.1mg