Eggless Vanilla Blueberry Cheesecake Bars
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I love this recipe for Eggless Vanilla Blueberry Cheesecake Bars because they are simple cheesecake bars that take very minimal effort, yet they taste like your favorite cheesecake with fresh blueberries!
If you love cheesecake, be sure to check out some of my other faves like my No Bake Oreo Cheesecake, Apricot Cheesecake Tart, or my Eggless Snickers Cheesecake.
Table of Contents
I am so excited for Effortless Eggless Baking to come out! I can't tell you guys how much I love all the recipes in that book and I am perfectly capable of eating eggs! But, I have been baking so many eggless recipes lately that I love them just as much as any other recipe, and some of them even more! So if you haven't preordered my book yet, you can do that here.
Today I'm sharing another one of my favorite eggless dessert recipes. This recipe for Eggless Vanilla Blueberry Cheesecake Bars is so easy to make, plus it will impress everyone who loves cheesecake! I use a mixture of cream cheese and heavy whipping cream, in place of eggs in these easy Eggless Vanilla Blueberry Cheesecake Bars. They are topped with fresh blueberries for a simple no bake dessert that you'll want to make all summer long!
Delaney loves cheesecake, it is one of his favorite desserts. It's very time consuming so I don't bake it often, but I've made this recipe many times for him, and he loves it so much. This one, along with my No Bake Oreo Cheesecake recipe (that is also eggless!) are his favorite quick and easy cheesecake desserts.
Why You'll Love This Recipe
Quick & Easy: This recipe is quick and easy! Because this is a no bake cheesecake recipe, it's incredibly fast compared to traditional cheesecake. Also, if you are new to baking, this is a very easy recipe that you can feel confident making.
No Bake: I love this recipe because it is truly no bake. Not even the crust needs baking because I use organic vanilla oreo cookies! That makes this a perfect dessert for the summer months when you don't want to even think about turning on the oven.
Eggless: This recipe for Eggless Blueberry Cheesecake Bars tastes just like cheesecake but without eggs!
Light & Sweet: This recipe is light and sweet. The combination of the vanilla cookies with the tangy cheesecake and fresh blueberries makes the perfect summer dessert.
Ingredients
Newman's Own Organic Vanilla O's
Organic Valley Heavy Whipping Cream
Simply Organic Vanilla Extract
Florida Crystals Organic Powdered Sugar
Organic Lemon
Organic Blueberries
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
To make the crust: Line a 9 x 9-inch pan with parchment paper. In a food processor, add the package of cookies and butter. Pulse until the cookies are broken up, then blend on high until you have a uniform mixture. Transfer to the prepared pan, and press into the bottom evenly. Set aside.
Step 2
To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low and gradually increase speed to high until stiff peaks form. Transfer the whipped cream to a separate bowl.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment (you can use the same bowl, no need to wash) add the cream cheese, powdered sugar, sour cream, and lemon juice. Mix on low until combined, then speed mixer up to high and mix for 30 seconds.
Step 4
Add the whipped cream and fold into the cream cheese mixture to combine completely. Transfer to the prepared pan and spread evenly.
Step 5
Cut into nine bags. Add fresh blueberries on top before serving.
Easy Substitutions
- If you're using unsalted butter, just add a little pink of sea salt to the crust.
- You can use any kind of fresh fruit you want! Try with strawberries, blackberries, raspberries or even stone fruits like peaches or apricots.
- You can also use chocolate cookies instead of vanilla.
- If you don't have fresh lemon, bottled lemon juice is also fine.
Baker's Tips
- I use Vanilla Newman’s Own O’s for the crust for this recipe. Because I am using cookies that are already baked, it avoids having to bake the crust. This is especially helpful during the warm summer months when you don't want to turn on your oven! I love the flavor of these cookies, they are just like Vanilla Oreos but made with organic ingredients – so they are so much better!
- I use Organic Valley for my cream cheese and and heavy whipping cream. Their dairy is by far my favorite, and I urge you to try it out if you haven't yet! Dairy is super important in this recipe, it's the star, so make sure to use the best organic dairy.
- Make sure to sift your powdered sugar, as sifting powdered sugar will make sure it has no clumps. Cheesecake is all about texture, and that smooth and velvety texture is what we want. So, sifting powdered sugar is super important! You can find my favorite sifter here.
- If you don't have blueberries, you can top these with any other kind of fruit you like. Strawberries, raspberries, blackberries, peaches — any of these options would also be amazing!
FAQ's
Yes, feel free to use strawberries, blackberries, raspberries or mulberries. These would all be delicious! I also think stone fruits like peaches or apricots would be great too!
These are best stored in an airtight container in the fridge. You can also freeze them as well! If freezing I recommend wrapping in plastic wrap so they are nice and tightly wrapped.
Craving More?
Eggless Vanilla Blueberry Cheesecake Bars
Ingredients
Crust
- 368 grams Newman's Own Organic Vanilla O's (1 package)
- 57 grams salted butter (softened)
Filling
- 1 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 454 grams cream cheese
- 71 grams powdered sugar (sifted)
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
Topping
- blueberries
Instructions
- To make the crust: Line a 9 x 9-inch pan with parchment paper.
- In a food processor, add the package of cookies and butter. Pulse until the cookies are broken up, then blend on high until you have a uniform mixture. Transfer to the prepared pan, and press into the bottom evenly. Set aside.
- To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low and gradually increase speed to high until stiff peaks form. Transfer the whipped cream to a separate bowl.
- In the bowl of a stand mixer fitted with the paddle attachment (you can use the same bowl, no need to wash) add the cream cheese, powdered sugar, sour cream, and lemon juice. Mix on low until combined, then speed mixer up to high and mix for 30 seconds.
- Add the whipped cream and fold into the cream cheese mixture to combine completely. Transfer to the prepared pan and spread evenly.
- Cut into nine bags. Add fresh blueberries on top before serving.
- Store in the fridge for up to 3 days.
Notes
Nutrition
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