No bake cheesecake bars

 

I don't bake cheesecake. I don't bake it and for a good reason too. I'm horrible at it and I can get a way better one in the frozen section of my grocery store. To make a good, creamy, crackless cheesecake is a technique I could have never mastered. I have surrounded myself to the idea that I'm just not good at it. BUT is will not stop me from creating other fun cheesecake-like deserts. Besides the fact that anyone can make the recipe I'm sharing with you today, it truly is finger-licking good. I think next time around I would just use a pre-made graham cracker crust just because it would be easier on top of the already easy. 

Ingredients

CRUST

• 12 graham cracker sheets, blended to make 2 c. of crumbs
• ¼ c. sugar
• ½ c. (1 stick) butter, melted

FILLING

• 2 (8oz) packages of cream cheese
• 1 c. powdered sugar
• 2 c. (1 pint) of HEAVY whipping cream
• 1 tsp. vanilla extract
• 1 tsp. almond extract

BLUEBERRY SAUCE

• 2 c. fresh or frozen blueberries ( used fresh)
• ½ c. sugar
• 1 Tbsp. butter
• 2 tsp. cornstarch (I had to add more corn starch to make my sauce thicker)
• 1 tsp. vanilla.

 

CRUST 

Using a food processor, blend graham cracker sheets until turned into crumbs.Add sugar and melted butter; blend until well mixed. Press into an 8x8 pan. (I used a 9 by 13 glass pan and used 1.5 of the recipe ingredients)

 

FILLING

Using a mixer with a whisk attachment, mix cream cheese and powdered sugar until smooth.Add heavy whipping cream, vanilla and almond extracts. Mix on medium-high for 2-3 minutes or until thickened.Pour filling over the crust. Cover and refrigerate for at least 2 hours.
 

SAUCE

Add all ingredients to a medium saucepan.Cook over medium high heat and simmer for about 5 minutes. The blueberries will breakdown and the sauce will become thick.Let cool and refrigerate until you're ready to serve the cheesecake. Pour on top of cheesecake.

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For step by step instructions click HERE.