No-Bake Blueberry Cheesecake Bars
- Jenn Clayton
- 1 hour ago
- 2 min read
The PERFECT Summer (well anytime of year) dessert!! So creamy and absolutely delicious!
RECIPE:
Graham Cracker Crust
2½ cups graham cracker crumbs (About 4 1 box graham crackers)
3 tbsp brown sugar substitute (I use Sukrin Gold)
8 tbsp light butter (melted)
Cheesecake Layer
24 oz. 1/3 less fat cream cheese (softened, 3-8oz packages)
1â…“ cups granulated white sugar sub - I use allulose
2 tbsp powdered sugar
3 cups light Cool Whip (one 8oz tub)
1 tsp vanilla extract
Topping
21 oz. blueberry pie filling
3 cups light Cool Whip (one 8oz tub)
Line a 9 x 13-inch baking dish with aluminum foil leaving about 2 inches overhanging the sides. Lightly spray the foil with a non-stick cooking spray.
In a medium bowl, use a fork to stir together the graham crackers, brown sugar, and melted butter. Pour graham cracker crust into the prepared baking dish. Spread out evenly and firmly into an even layer. Place in refrigerator for 10 minutes to set up.
Add softened cream cheese to a bowl. Beat with an electric mixer until smooth. Add in the granulated sugar, powdered sugar, and vanilla extract. Beat for about 2 minutes until well combined.
Carefully fold the Cool Whip into the cream cheese mixture. Carefully spread on top of the crust, being careful not to break it.
Pour the blueberry pie filling over the cheesecake layer and carefully spread it out evenly.
Top the blueberry pie filling with Cool Whip and evenly spread it out.
Chill in the refrigerator for at least 6 hours before serving.
20 Servings:
11 points each
268 calories
13g fat
34g carbs
3g protein
YouTube Video: https://youtu.be/nNOUGKII3uo