Eggless Vanilla Blueberry Cheesecake Bars

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.

You will love these cheesecake bars because this recipe is a no bake cheesecake, meaning no oven time is required! This is the perfect recipe for when it's simply too hot to turn on your oven! I use organic vanilla “Oreos” (Newman's Own Vanilla O's), so I don't even bake the crust for these cheesecake bars.

This vanilla Oreo crust pairs so well with the no bake cheesecake filling and fresh blueberries. This combination creates an incredibly light and chilled dessert that you'll want to make all summer long. While I'm topping this no bake cheesecake with fresh blueberries, you can also use any fresh berries or fruit that you have on hand.

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 a favorite recipe for eggless bars. This recipe for Eggless Vanilla Blueberry Cheesecake Bars is so easy to make, plus it will impress everyone who loves cheesecake! In this no bake cheesecake, I use a mixture of cream cheese and heavy whipping cream, in place of eggs in these easy 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 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. He also loves my No Bake Oreo Cheesecake recipe (that is also eggless!). You'll love these Eggless Vanilla Blueberry Cheesecake Bars if you are a cheesecake fan!

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

• Vanilla Oreos: I use Newman's Own Organic Vanilla O's, which is an organic version of your favorite nostalgic cookie.
• Butter: I use Organic Valley Salted Butter, you can use your favorite.
• Heavy Whipping Cream: I'm also a big fan of Organic Valley for heavy whipping cream, or Humboldt Creamery is also great.
• Vanilla Extract: Be sure to use a high quality vanilla extract, don't use imitation.
• Cream Cheese: I use Organic Valley Cream Cheese. You can use block or tub cream cheese, either works.
• Powdered Sugar: I use organic powdered sugar for sweetener.
• Sour Cream: I use Organic Valley Sour Cream. Just be sure to use a thick sour cream, some brands can be more runny or loose, those are not ideal for this recipe.
• Lemon: You'll need a fresh lemon.
• Blueberries: I use organic fresh blueberries on top, but you can also use different berries or fruit that you have on hand.

Tools Needed

• Scale: Always use a digital food scale for the best results.
• Food Processor: You'll need a food processor to make the Oreo crust.
• Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
• Baking Pan: I use an 9×9-inch baking pan for these cheesecake bars.
• Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.

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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

Craving More?

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Eggless Vanilla Blueberry Cheesecake Bars

Mimi Council

This recipe for Eggless Vanilla Blueberry Cheesecake Bars is so easy! It doesn't require the oven, so this easy no bake dessert recipe is perfect for summer!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Makes 9 bars

Calories 351 kcal

Equipment

• ▢
  Digital Food Scale
• ▢
  Food Processor
• ▢
  9×9-inch Baking Pan
• ▢
  Parchment Paper Sheets
• ▢
  Stand Mixer

Ingredients

 

MetricUS Customary

 

1x2x3x

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

High Altitude — Follow the recipe as noted.

Nutrition

Calories: 351kcalCarbohydrates: 12gProtein: 4gFat: 33gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 96mgSodium: 207mgPotassium: 100mgFiber: 0.01gSugar: 11gVitamin A: 1241IUVitamin C: 1mgCalcium: 71mgIron: 0.1mg

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