Do you love blueberries and cheesecake? Well, these No Bake Blueberry Swirl Cheesecake Bars are for you! A tangy cheesecake with a blueberry topping and gorgeously vibrant blueberry swirl. All on a Biscoff cookie crust. The perfect make ahead dessert for any occasion!
Why you'll love them
- Tangy no bake cheesecake - the no bake cheesecake filling for this recipe is super simple, stabilized with vanilla whipped cream and packed with tangy cream cheese!
- Spreadable cream cheese - no fuss with softening cream cheese blocks! My recipe uses soft spreadable cream cheese. You won't need to drain this or do anything special, just use straight from the fridge.
- Vibrant and flavorful blueberry swirl - these cheesecake bars are topped with a homemade thick and creamy blueberry sauce and swirled with a ribbon of vibrant purple. Gorgeous, all natural and super blueberry!
- Freezer friendly - these no bake blueberry cheesecake bars are showstopping, but better yet, they're perfect to make ahead and freeze! Follow the guidance below on freezing and get your freezer stocked with some on-demand sweet treats.
This recipe is fundamentally divided into three parts: the blueberry sauce for the swirl, the crust and then the cheesecake filling.
The gorgeous purple topping and swirl on these no bake cheesecake bars is made with a quick homemade blueberry curd. This is essentially a loose set half batch of my small batch Blueberry Curd Recipe.
- Blueberries - I recommend using frozen for ease. They're often a better quality depending on your area and the season, plus they'll give you a gorgeous deep purple shade as well!
- Sugar - I use light brown sugar in my recipe, but granulated sugar will work too.
- Lemon juice - from half of a fresh lemon or you can use about half a tablespoon of store bought bottled lemon juice.
- Egg - one whole egg, ideally at room temperature.
- Butter - unsalted butter. This doesn't need to be at room temperature, as it will be melted into your hot curd, but it is best if this isn't straight out of the refrigerator.
For the crust, you'll need three ingredients:
- Biscoff cookie crumbs - these are the caramelised cookies which are used for making the dreamy Biscoff cookie spread. If you can't find Lotus Biscoff Cookies in your local shop, you may be able to find them online, or you can substitute with graham cracker crumbs in this recipe.
- Light brown sugar - firmly packed. A little bit of sugar in a cookie crust helps to bind it all together. You can use granulated sugar, but the brown sugar accents the Biscoff cookies.
- Butter - unsalted butter, melted. If necessary, the recipe will work with salted butter, but there will be salt added to the overall flavour in the finished product. I strongly recommend sticking with unsalted!
No Bake Cheesecake Filling
The filling for this no bake cheesecake is a simple vanilla cheesecake, stabilised with whipped cream. You'll need:
- Cream cheese - full fat soft spreadable cream cheese will give this the creamiest consistency. No need to go through any process here and no need to let it come to room temperature. Use soft cream cheese straight from the fridge for best results. If you want to substitute with block cream cheese, you can, though you will need to allow it to soften at room temperature and you may find it a bit more work to beat together the mixture.
- Sugar - granulated sugar or caster sugar work in this recipe.
- Vanilla extract
- Heavy cream - or double cream. This is sometimes called by different names in different areas. You're looking for the cream that you would use to make homemade whipped cream, like my Easy Stabilized Whipped Cream or my Chocolate Whipped Cream.
- Powdered sugar - or icing sugar. Just like in my whipped cream recipes, this will act to stabilize the filling for the cheesecake. You don't normally need to sift it for this recipe, but if yours is particularly lumpy, you may want to! That way you avoid any prospective lumps forming when you whip.
- Blueberry sauce - you can either use the recipe here, which will make about half a cup of a silky blueberry curd or this is a great opportunity to use some of the blueberry curd from my dedicated recipe. Alternatively, you can occasionally find blueberry curd at farmers markets or independent shops.
Making the Blueberry Sauce for the Swirl
You'll want to start off by making your blueberry sauce for the swirl.
The key to these Blueberry Swirl Cheesecake Bars is the super flavorful and tangy blueberry sauce. This is essentially a blueberry curd, which should be made a couple of hours in advance to allow it to cool. Alternatively, you can make it several days early, to get ahead. Even better yet, you can opt for making a full batch of my Blueberry Curd and save half of it for this recipe! Use the rest with a scone or on toast or in ice cream.
To make the curd:
- Start off by heating the blueberries with the sugar and lemon juice. Cook this over a medium heat until the sugar has dissolved.
- Then blitz this in a food processor or blender and strain it through a fine sieve.
- Return the strained liquid to your saucepan and, while off the heat, add a whisked up egg, slowly while whisking continuously.
- Cook over a medium heat while stirring until thickened enough to coat the back of a spoon.
- Take off the heat and add the butter, stirring until melted through.
- Decant into a heatproof dish or jar and let cool.
How to Make Blueberry Swirl Cheesecake Bars
Once you've got your cooled blueberry curd, you can make your cheesecake bars!
- Begin by lining an 8" square baking pan with parchment paper.
- In a mixing bowl, stir together the ingredients for the crust - the Biscoff cookie crumbs, the brown sugar and the melted butter. Your goal is to get a moistened crumb mixture that is packable.
- Once mixed together, pour your crumb base into the lined pan and press firmly into an even base. Place this in the refrigerator to chill while you mix the filling.
- In a mixing bowl, beat together the heavy cream, powdered sugar and vanilla extract until you reach stiff peaks. Set this aside briefly.
- Meanwhile in a separate mixing bowl, whisk together the cream cheese and sugar until smooth.
- Then, add the stiff peaked whipped cream to the cream cheese and use a spatula to fold until you have a well incorporated, thick and smooth cheesecake batter.
- Spoon this onto your prepared cookie crumb crust and spread evenly.
- Now, dollop out about ⅔ of the blueberry curd sauce onto the top of your cheesecake filling. Using a kitchen knife, lightly swirl this or the cheesecake filling and then spread evenly. This will make an evenly purple topping to your cheesecake bars.
- Transfer the remaining blueberry curd to a piping bag or a ziploc bag. Cut the tip off of the bag and pipe thin diagonal lines over the cheesecake.
- Use a toothpick or a skewer to lightly swirl these lines into the cheesecake.
- Place the pan in the refrigerator to chill for about 4 hours (or overnight) until well cooled and set.
Tips for the Swirl
To get the best swirl on these cheesecake bars, there's a couple of quick tips that I would suggest.
- Pipe thin diagonal lines across the cheesecake - while you could just dollop the blueberry curd on top, this will be harder to swirl.
- Use a toothpick or a skewer at about a 45 degree angle. The cheesecake filling is fairly stiff here, so holding the skewer straight down won't swirl it efficiently.
- Stop while you're ahead! It is super tempting to keep swirling, and I know its satisfying to drag the toothpick through the creamy filling seeing ripples come to life. But you risk over working the cheesecake filling and knocking out all of the air you've worked into it through the whipped cream.
- Don't worry about the cheesecake bars not having a smooth surface. You won't be able to make this completely smooth with the swirl - there will be a rippled effect with the blueberry curd and cheesecake filling, this is expected an normal!
Cutting No Bake Cheesecake Bars
This No Bake Blueberry Cheesecake is designed to be cut into small bars. For slicing these, follow these simple steps:
- Once chilled thoroughly, remove the cheesecake from the pan by lifting out with the parchment liner.
- Place on a serving tray or cutting board and use a large sharp knife to cut bars that are roughly 2" by 2⅔". I do this by slicing into 4 long rectangles across the cheesecake and then dividing these into 3. I rarely measure my slices explicitly, but you can use a ruler to make these more precise.
Notes from the Expert
- Lining the pan here is essential for ease of removing the cheesecake bars once they're set. By lining with parchment paper, you'll be able to lift the whole pan's worth of cheesecake out at once. No fuss and no mess with trying to cut and remove pieces from the tray.
- Use a flat bottomed measuring cup to press the cookie crumb base firmly into your lined pan.
- To slice these bars cleanly, make sure they're well chilled. If they start to warm up too much, they'll soften and cutting will be more difficult.
- For best and cleanest cuts, be sure to cut straight down, and avoid dragging your knife through the cheesecake. Then run your knife under warm water and wipe with a cloth after each cut. This may seem a bit tedious and takes a little extra time, but it will help you to have nice straight edges on the bars.
These no bake blueberry swirl cheesecake bars have so many options for you to make them your own and easy ways to vary them for your needs. Some of the easiest alterations that come to mind:
- Try a different flavour swirl - so this recipe is for a blueberry swirl, but the same basic principle will work with other add-ins and flavours. You can use a zesty curd, like my Blood Orange Curd, Pink Grapefruit Curd or Passionfruit Curd. Try something a bit tangy and different, like Pomegranate Curd. Or use jams. Be aware that the different set to a jam may impact the overall texture of this no bake cheesecake bar and I've not directly tested this recipe with jams.
- Different bases - I've used a Lotus Biscoff Cookie base in this recipe, but you can certainly substitute with graham cracker crust or try an Oreo base. Golden Oreos in particular would work well with this recipe. See my recipe for a basic Golden Oreo Crust, which can be used here.
- Add a topping - I've left my cheesecake bars unadorned in this recipe, but if you want an easy topping to decorate these, I'd recommend adding a simple whipped cream and fresh blueberries.
- Make as a full cheesecake - this recipe is designed for cheesecake bars, but you don't have to serve it in sliced rectangles! It can be cut into squares. Alternatively you can make the same recipe in an 8" round springform pan and serve more in the style of a cheesecake. Do note that this will be a thin cheesecake as the bars have less filling than my average no bake cheesecake.
These blueberry cheesecake bars should be kept in the refrigerator. As a no bake cheesecake, they are particularly susceptible to the heat and the creaminess can become a bit messy/runny if they're left out in hot weather for long.
For best results, store in a sealed container in the refrigerator or wrap well. But, avoid having plastic wrap pressed to the top of the cheesecakes as this can stick and lead to your swirl being distorted.
Don't stack as again they will stick to each other and are intended to have a soft creamy consistency, which will not hold up to the pressure of stacking.
These easy no bake blueberry topped cheesecake bars will last for a few days in the refrigerator. After about 3 days, the filling tends to begin drying out, which means they are less creamy and may start to separate from the base.
Yes! No bake blueberry cheesecake bars are a great freezer-friendly dessert. Follow the steps for this recipe, including slicing the bars once they're set. Then, flash freeze these for a few hours to solidify before transferring to a freezer bag or storage container.
They will last in the freezer for up to 3 months. Defrost in the refrigerator before serving.
Oh no! Firstly, make sure that you've given them time to thoroughly chill. If they've warmed up too much or not chilled long enough, they may seem extra creamy, to the point of being difficult to slice and serve.
If they're still runny, it may be that your whipped cream wasn't beaten to stiff peaks. This can't really be fixed at this stage, but the cheesecake will still taste delicious.
Looking for other blueberry recipes? Try:
- Blueberry Angel Food Cake
- Blueberry Cinnamon Rolls
- Vanilla Bean Cheesecake with Blueberry Sauce
- Blueberry Jam Cake
- Blueberry Brown Sugar Pavlova
- Small Batch Blueberry Jam without Pectin
- Blueberry Strawberry Shortcake Trifle
No Bake Blueberry Swirl Cheesecake Bars
- 8" square baking tray
Ingredients for Blueberry Sauce
- 4 oz frozen blueberries or fresh
- 2 tablespoon light brown sugar firmly packed
- ½ tablespoon lemon juice or fresh squeezed juice from ½ a lemon
- 1 large egg ideally at room temperature, lightly beaten
- 1 tablespoon unsalted butter
Ingredients for the Crust
- 1½ cup Biscoff cookie crumbs or graham cracker crumbs
- 1 tablespoon light brown sugar firmly packed
- 5 tablespoon unsalted butter melted
Ingredients for the Filling
- 12 oz soft spreadable cream cheese full fat
- 2 tablespoon granulated sugar or caster sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream or double cream
- ¼ cup powdered sugar
Instructions for Blueberry Sauce
- The sauce in this recipe is essentially a blueberry curd. Start by placing the blueberries, lemon juice and sugar in a small saucepan over a medium heat. Cook this, stirring occasionally for a few minutes until the sugar has dissolved and the berries begin to release juices.
- Transfer the blueberry sauce to a blender or food processor and blitz to break down the berries completely. Then strain this through a sieve, returning the strained juice to the saucepan.
- While this is still off of the heat, add the lightly beaten egg, while whisking continuous (see note).
- Return the pan to the heat and cook over a medium heat, while stirring constantly until the sauce has thickened enough to coat the back of a spoon.
- Remove from the heat and add the butter, stirring to melt smoothly. Then pour into a heatproof bowl or jar to cool completely for an hour or two.
Instructions for the Cheesecake
- Start by lining an 8" square baking tray with parchment paper.
- In a mixing bowl, stir together the ingredients for the crust - the cookie crumbs, brown sugar and melted butter - until you have a moistened crumb.
- Pour the crumb mixture into the lined pan and press firmly to form a base.
- Set this in the refrigerator to chill while you prepare the filling.
- In a mixing bowl, use a handheld electric beater to beat together the heavy cream, powdered sugar and vanilla extract until you reach stiff peaks. (see note)
- In a separate large mixing bowl, whisk together the cream cheese and sugar until smooth.
- Add the whipped cream to the cream cheese mixture and use a spatula to fold together into a creamy filling. Avoid overbeating and knocking too much air out of the cream.
- Spoon the filling onto the prepared crust and spread evenly into the edges and corners.
- Dollop about ⅔ of your blueberry sauce onto the surface of the cheesecake and swirl into the filling. Then re-spread the cheesecake so that you smooth the surface. This will remove the swirl at this stage, but will give you a gorgeous purple top to the cheesecake.
- Place the remaining blueberry sauce in a piping bag or a ziploc bag and cut a small hole in the end (corner). Pipe the sauce in diagonal lines across the cheesecake and use a toothpick or skewer to gently swirl this. (see note)
- Set the cheesecake in the refrigerator to chill for at least 4 hours (better overnight), to set.
- When ready to serve, remove from the pan and cut into 12 bars (2" wide by about 2⅔" long).