Go Back
–+ servings
Print

No Bake Creamy Cheesecake Blueberry Bars

Course Dessert
Prep Time 30 minutes
4 hours
Servings 12

Equipment

Ingredients

For The Crust

  • 1.5 Cup Low Fat Graham Cracker Crumbs I use Honey Maid (You'll need about 14 Full Size Graham Crackers)
  • 1/4 Cup Swerve Sugar Substitute
  • 4 Tbl Light Whipped Butter, Melted

For the Cheesecake Filling

  • 16 oz Light Cream Cheese, Softened
  • 1 Cup Swerve Confectioner's Sugar Substitute
  • 1 Tsp Vanilla Extract
  • 1.5 Cups Fat Free Cool Whip

For the Topping

  • 2 Cups Fresh Blueberries
  • 1/4 Cup Swerve Sugar Substitute
  • 2 Tbl Lemon Juice
  • 1 Tbl Cornstarch
  • 2 Tbl Water

Instructions

  • Crust: Mix graham cracker crumbs, sugar substitute, and melted butter. Press into an 8x8-inch pan. Chill.
  • Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in light whipped topping.
  • Topping: Cook blueberries, sugar, lemon juice, cornstarch, and water until thickened. Cool slightly .Spread filling over crust, top with blueberry mixture. Refrigerate for 4 hours until set. Cut into bars and serve.
  • This makes 12 thick bars. Each bar on WW is 7 WW Points.