No-Bake Blueberry Lemon Cheesecake Bars with Graham Cracker Crust

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Tangy lemon-scented no-bake cheesecake bars topped with fresh blueberry compote, perfect for a bright summer dessert. This American-inspired recipe, ready in about 35 minutes, layers graham cracker crumbs, unsalted butter, cream cheese into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 9, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp, melted unsalted butter
• 16 oz, softened cream cheese
• 3/4 cup granulated sugar
• 1 tbsp lemon zest
• 2 tbsp, freshly squeezed lemon juice
• 1 tsp vanilla extract
• 1 cup, cold heavy cream
• 1 1/2 cups fresh blueberries
• 1/4 cup water
• 1 tsp cornstarch
• 2 tbsp powdered sugar

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, mix 1 1/2 cups graham cracker crumbs with 6 tbsp melted unsalted butter until crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9x9-inch baking pan to form the crust. Refrigerate while preparing filling.
2. Step 2: In a large bowl, beat 16 oz softened cream cheese with 3/4 cup granulated sugar, 1 tbsp lemon zest, 2 tbsp lemon juice, and 1 tsp vanilla extract until smooth and creamy.
3. Step 3: In a separate chilled bowl, whip 1 cup cold heavy cream with 2 tbsp powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
4. Step 4: Spread the cheesecake filling evenly over the chilled crust and refrigerate for at least 4 hours or until set.
5. Step 5: To make the blueberry compote, combine 1 1/2 cups fresh blueberries, 1/4 cup water, and 1 tsp cornstarch in a small saucepan over medium heat. Cook, stirring frequently, for 5-7 minutes until the mixture thickens and berries soften. Cool completely.
6. Step 6: Spoon the cooled blueberry compote evenly over the set cheesecake bars before slicing into squares and serving chilled.