No Bake Blueberry Cheesecake Bars Recipes
NO-BAKE BLUEBERRY CHEESECAKE BARS
No-bake cheesecake bars that are so easy to make, the hardest part is waiting for them to chill!
Provided by Judith Hannemann
Categories desserts
Time 20m
Number Of Ingredients 8
Steps:
- Mix crust ingredients and press into a 9 x 9-inch pan. Set aside.
- Place 1/2 cup of the cream in a microwave-safe container. Sprinkle the unflavored gelatin over the cream. Let sit for 5 minutes, then microwave at HI for about 30 seconds or until cream is very hot. Stir well to dissolve the gelatin.
- Place softened cream cheese in a medium bowl and beat with an electric mixer until smooth. Add the confectioner's sugar and vanilla. NOTE: I found 1/4 cup + 2 tbs of confectioner's sugar was the right amount of sweet for me, but start out at 3 tbs or 1/4 cup and taste it, adding more if you need it--there's no raw eggs so you won't get sick tasting the filling!
- Add the cream/gelatin mixture and the remaining 2 tbs of cream and beat until light, fluffy and smooth (the secret to the great texture). Pour filling over the crust and refrigerate until well chilled and set.
- Spread desired amount of pie filling on top & cut into bars.
- Yields 9 servings.
Nutrition Facts : ServingSize 1 person, Calories 132 kcal, Carbohydrate 11 g, Protein 1 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 121 mg, Fiber 1 g, Sugar 5 g
NO-BAKE BLUEBERRY CHEESECAKE BARS
There are those who may not find this sweet enough, and if that's the case I recommend adding a quarter cup or so of sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering. Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; or chopped raisins or, I suppose, chocolate chips. I prefer the straight honey-lemon combination, unadulterated.
Provided by Mark Bittman
Categories easy, quick, snack, cookies and bars, dessert
Time 1h20m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter. Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick. Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top. Cover with fresh blueberries and chill for at least an hour, or until set. Cut into squares or bars and serve.
NO BAKE BLUEBERRY CHEESECAKE BARS
This No Bake Blueberry Cheesecake Bars Dessert is a cinch to whip up! Everyone loves this irresistible dessert. Easy and delicious it's the answer to all your summer party needs!
Provided by Rob
Categories Dessert
Number Of Ingredients 9
Steps:
- In a large bowl, combine the graham cracker crumbs, butter, and sugar. Stir until all of the butter has been soaked into graham cracker crumbs.
- Transfer the mixture to a 13x9 baking dish and press it into the bottom. It should spread to all the edges and be compacted enough to hold together. Set aside.
- In a large mixing bowl, add the cream cheese and sugar. Beat together with an electric hand mixer until smooth.
- Add in the vanilla and sour cream. Beat again to incorporate.
- Switch to a rubber spatula and fold in the cool whip making sure to mix thoroughly.
- Pour over the graham cracker crust and smooth it out with the rubber spatula
- Pour the blueberry pie filling on top and carefully spread it to all edges.
- Chill for at least 2-3 hours before slicing into squares and serving.
NO BAKE BLUEBERRY CHEESECAKE BARS
Provided by Aimee
Number Of Ingredients 7
Steps:
- Line a 9x13in pan with foil and spray with nonstick spray.
NO-BAKE BLUEBERRY CHEESECAKE
For an airy delight on a summer afternoon, try this mouthwatering cheesecake from Hastings, Nebraska's Ken Gallagher. Because it doesn't contain eggs, it's lighter but also very creamy and refreshing.-Ken Gallagher, Hastings, Nebraska
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom of 6-in. springform pan coated with cooking spray; set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool. , Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth. Add lemon juice and zest. Beat in marshmallow creme. Fold in whipped topping. , Puree blueberries in a food processor; fold into cream cheese mixture. Spoon over crust. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 523 calories, Fat 34g fat (21g saturated fat), Cholesterol 79mg cholesterol, Sodium 318mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 1g fiber), Protein 6g protein.
NO-BAKE BLUEBERRY CHEESECAKE BARS
I saw this in the NY Times on July 23, 2008 in "The Minimalist" column by Mark Bittman, and I'm posting it here for safe keeping. Some of the suggestions/comments from the article are 1) drain any liquid from ricotta cheese, if watery 2) the cheese mixture is "deliciously creamy when first produced, but sets up well once chilled," 3) the bars should become sturdy enough to cut (carefully) and sit up staight on a plate 4) If you don't find this sweet enough, you may want to add up to 1/4 cup sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering, 5) Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; chopped raisins or chocolate chips, and 6) You could make a berry sauce (just cook berries with a little water and sugare) and spoon over the cheesecake. The "cooking time" refers to how long you should chill before serving. Any comments/suggestions are welcome!
Provided by SGpratt
Categories Cheesecake
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter.
- Press evenly into a bottom of an 8-or 9-inch square pan (glass is recommended) to form a crust about 1/4 inch thick.
- Put crust in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta cheese, honey, lemon rind and salt. Blend until smooth.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top.
- Cover with fresh blueberries and chill for at least an hour or until set.
- Cut into square or bars and serve.
Nutrition Facts : Calories 339, Fat 20.9, SaturatedFat 11.2, Cholesterol 58.4, Sodium 308.4, Carbohydrate 31.9, Fiber 1.5, Sugar 16.8, Protein 7.3
BLUEBERRY CHEESECAKE BARS- NO BAKE
i love mark bittman's simple tasty recipes. this is great on a hot summer day. taste the batter- if it's not sweet enough you can add up to 1/4 cup sugar.
Provided by chia2160
Categories Cheesecake
Time 20m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter.
- Press evenly into bottom of an 8- or 9-inch square pan (glass is good) to form a crust about 1/4-inch thick.
- Put in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta, honey, lemon rind and salt, and blend until smooth. taste and add sugar, to taste.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top.
- Cover with fresh blueberries and chill for at least an hour, or until set.
- Cut into squares or bars and serve.
Nutrition Facts : Calories 340.5, Fat 21.1, SaturatedFat 11.9, Cholesterol 58.3, Sodium 329.7, Carbohydrate 31.5, Fiber 1.4, Sugar 15.9, Protein 7.8
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