No-Bake Lemon Blueberry Bars

# What You'll Need:

→ Crust

01 - 7 ounces graham crackers or digestive biscuits, crushed

02 - 5.5 tablespoons unsalted butter, melted

03 - 2 tablespoons granulated sugar

→ Cheesecake Layer

04 - 14 ounces cream cheese, softened

05 - 1 cup powdered sugar

06 - 1 cup heavy cream, cold

07 - 2 tablespoons fresh lemon juice

08 - 1 teaspoon lemon zest

09 - 1 teaspoon pure vanilla extract

→ Blueberry Swirl

10 - 1.5 cups fresh or frozen blueberries

11 - 2 tablespoons granulated sugar

12 - 1 tablespoon lemon juice

13 - 1 teaspoon cornstarch mixed with 2 teaspoons water

# Directions:

01 - Line a 9x9 inch square baking pan with parchment paper, ensuring excess overhang on all sides for easy removal.

02 - Combine crushed graham crackers or digestive biscuits, melted butter, and granulated sugar in a medium mixing bowl. Mix until even, then press firmly into the base of the prepared pan. Refrigerate to set while preparing the filling.

03 - In a small saucepan set over medium heat, combine blueberries, granulated sugar, and lemon juice. Cook, stirring occasionally, for 5 to 7 minutes until the berries burst and juices are released. Stir in the cornstarch slurry and simmer 1 to 2 minutes until thickened. Transfer to a bowl and cool completely.

04 - In a large mixing bowl, beat softened cream cheese with powdered sugar using an electric mixer until smooth and creamy. Add lemon juice, lemon zest, and vanilla extract, blending thoroughly.

05 - In a separate bowl, whip the cold heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese base until the mixture is smooth and airy.

06 - Spread the cheesecake mixture evenly over the chilled crust, smoothing the surface with a spatula.

07 - Spoon blueberry sauce in small dollops over the cheesecake layer. Swirl gently with a knife or skewer to create a marbled effect.

08 - Cover the pan and refrigerate for at least 4 hours, or until the bars are completely set.

09 - Use the parchment overhang to lift the bars from the pan. Slice into squares and serve well chilled.

# Expert Advice:

01 -

The marbled blueberry swirl makes every slice look uniquely beautiful and impresses at gatherings.
It's a simple, no-fuss dessert for days when baking should feel like a reward, not a chore.

02 -

If you don’t let the blueberry swirl cool before swirling, the cheesecake layer can melt and go runny—learned that with purple puddles once.
I once used low-fat cream cheese and regretted it; stick to the full-fat for the dreamiest bars.

03 -