NO BAKE BLUEBERRY CHEESECAKE BARS #desserts #cake

Bars are the go-to dessert when you are sustaining a group. On the off chance that I can pull off not turning on the broiler, that is far and away superior. These No Bake Blueberry Cheesecake Bars have a chocolate covering with a dainty layer of liquefied chocolate in the middle of for that bonus.  Overly rich, smooth filling whirled with crisp blueberry sauce make these bars as lovely as they are delightful.

For the regulars around here, you realize that I go blueberry picking each spring. I made a major bunch of new blueberry sauce and partitioned it out into cups and solidified it for later use. I will in general do this regularly. It's extend from eatery days – do it once, use it commonly.

The crisp blueberry sauce can be utilized as is for garnish frozen yogurt, waffles, hotcakes, and so forth. You can utilize it to whirl into hitters or mix into icing. There are no restrictions to its utilization. Make a major cluster, at that point utilize all year when you are longing for blueberry.

Also Try Our Recipe : Lemon Cream Cheese Danish

INGREDIENTS
FOR THE CHOCOLATE CRUST

• 12 chocolate graham cracker sheets, broken into small pieces
• 1 stick unsalted butter, melted
• 1/4 cup sugar
• 1/2 cup melted semi sweet chocolate

FOR THE FILLING

• 2 blocks of cream cheese, 8 oz each
• 1 1/4 cup heavy whipping cream
• 3/4 - 1 cup powdered sugar
• 1 TB vanilla bean paste, can sub regular vanilla, see notes

FOR THE BLUEBERRY SAUCE

• 2 cups fresh blueberries
• 1/4 - 1/2 cup sugar, depending on sweetness of blueberries
• 1 TB fresh lemon juice

INSTRUCTIONS

1. Place chocolate graham crackers, melted butter and sugar in bowl of food processor and blend until combined. Pour into 8x8 (or 9x9) pan and press down.
2. Melt semi sweet chocolate and pour on top, spreading evenly. Set in refrigerator for 15 - 20 minutes to set.
3. In a small pot, combine blueberries, sugar and lemon juice. Bring to a boil and cook until blueberries begin to burst. Stir occasionally. Remove from heat and cool. Use a stick blender to puree, if desired. (I did)
4. Using a hand mixer, beat cream cheese and powdered sugar until smooth. Add COLD heavy cream and vanilla, beat until smooth and fluffy (3 - 4 minutes). Pour into pan and smooth top.
5. Dollop fresh blueberry sauce on top and using a butter knife, swirl sauce into cheesecake filling. Cover with plastic wrap and refrigerate at least 3 hours before serving.

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Read More Our Recipe : Vegan Peppermint Hot Chocolate