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SideChef
Recipes
Blueberry & Coconut Frozen Cheesecake Bars
Recipe

12 INGREDIENTS • 7 STEPS • 4HRS 30MINS

Blueberry & Coconut Frozen Cheesecake Bars

5.0
1 rating
These no-bake Blueberry & Coconut Frozen Cheesecake Bars are so easy to make. A crunchy cracker base top with a rich cheesecake mixture and sweet and sour fresh blueberry sauce inside. You can have creamy, crunchy, and fruity all in one bite—a perfect dessert for a hot summer afternoon.
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Blueberry & Coconut Frozen Cheesecake Bars
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Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
These no-bake Blueberry & Coconut Frozen Cheesecake Bars are so easy to make. A crunchy cracker base top with a rich cheesecake mixture and sweet and sour fresh blueberry sauce inside. You can have creamy, crunchy, and fruity all in one bite—a perfect dessert for a hot summer afternoon.
4HRS 30MINS
Total Time
$1.58
Cost Per Serving
Ingredients
Servings
8
us / metric
Blueberry Sauce
Lemon
1
Lemon, juiced
1/2 Tbsp of juice needed
Crust
Digestive Biscuit
1 2/3 cups
Crushed Digestive Biscuits
Butter
11 tsp
Butter, steamed
Salt
1 pinch
Cheesecake Filling
Cream Cheese
2 cups
Cream Cheese, room temperature
Powdered Confectioners Sugar
1/2 cup
Powdered Confectioners Sugar
Coconut Cream
1/3 cup
Coconut Cream
Sour Cream
4 Tbsp
Lemon
1
Lemon, zested
Nutrition Per Serving
VIEW ALL
Calories
447
Fat
31.9 g
Protein
6.0 g
Carbs
36.0 g
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Blueberry & Coconut Frozen Cheesecake Bars
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author_avatar
Scarlett Wang at SideChef
Hi, I'm Scarlett! I'm a recipe developer at SideChef with love for traditional and fusion foods.
https://www.sidechef.com/
Cooking InstructionsHide images
step 1
In a sauce pot, combine Fresh Blueberry (1 cup), Granulated Sugar (2 Tbsp), and 1/2 Tbsp of Lemon (1) together. Bring to a simmer and cook for 10 minutes until the sugar has dissolved and thickened. Stir often to ensure it doesn't burn along the side of the pot.
step 1 In a sauce pot, combine Fresh Blueberry (1 cup), Granulated Sugar (2 Tbsp), and 1/2 Tbsp of Lemon (1) together. Bring to a simmer and cook for 10 minutes until the sugar has dissolved and thickened. Stir often to ensure it doesn't burn along the side of the pot.
step 2
Remove the sauce pot from the heat and allow it to cool. Transfer to a container and keep in the fridge. Meanwhile, line the baking pan with parchment paper. Side aside.
step 2 Remove the sauce pot from the heat and allow it to cool. Transfer to a container and keep in the fridge. Meanwhile, line the baking pan with parchment paper. Side aside.
step 3
In a mixing bowl, mix the Digestive Biscuits (1 2/3 cups), Butter (11 tsp), Granulated Sugar (1 Tbsp), and Salt (1 pinch) until well combined. Transfer to the lined baking pan, and press the mixture into the bottom of the pan.
step 3 In a mixing bowl, mix the Digestive Biscuits (1 2/3 cups), Butter (11 tsp), Granulated Sugar (1 Tbsp), and Salt (1 pinch) until well combined. Transfer to the lined baking pan, and press the mixture into the bottom of the pan.
step 4
In a large mixing bowl, beat Cream Cheese (2 cups) with a hand mixer until smooth. Add Powdered Confectioners Sugar (1/2 cup) and zest of a Lemon (1). Beat until smooth on low to medium speed. Use a spatula to scrape down the sides to ensure the mixture is fully incorporated.
step 4 In a large mixing bowl, beat Cream Cheese (2 cups) with a hand mixer until smooth. Add Powdered Confectioners Sugar (1/2 cup) and zest of a Lemon (1). Beat until smooth on low to medium speed. Use a spatula to scrape down the sides to ensure the mixture is fully incorporated.
step 5
Add Sour Cream (4 Tbsp) and Coconut Cream (1/3 cup), and beat on low speed until smooth.
step 5 Add Sour Cream (4 Tbsp) and Coconut Cream (1/3 cup), and beat on low speed until smooth.
step 6
Mix the blueberry sauce with the cheesecake mixture together, until partially combined. Spread the mixture into an even layer. Cover with plastic wrap or foil, and keep in the freezer for at least 4 hours.
step 6 Mix the blueberry sauce with the cheesecake mixture together, until partially combined. Spread the mixture into an even layer. Cover with plastic wrap or foil, and keep in the freezer for at least 4 hours.
step 7
Use the parchment paper to help unmold, and cut the cheesecake into 2-inch square bars.
step 7 Use the parchment paper to help unmold, and cut the cheesecake into 2-inch square bars.
Tags
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American
Shellfish-Free
Kid-Friendly
Vegetarian
No-Bake Dessert
Dessert
Summer
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