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.
Total Time
4hr 30min
5.0
1 Rating
Author: Scarlett Wang at SideChef
Servings:
8
Ingredients
Blueberry Sauce
•
1
cup
Fresh Blueberries
•
2
Tbsp
Granulated Sugar
•
1
Lemon
, juiced
Crust
•
1 2/3
cups
Crushed
Digestive Biscuits
•
2
oz
Butter
, steamed
•
1
Tbsp
Granulated Sugar
•
1
pinch
Salt
Cheesecake Filling
•
2
cups
Cream Cheese
, room temperature
•
1/2
cup
Powdered Confectioners Sugar
•
1/3
cup
Coconut Cream
•
4
Tbsp
Sour Cream
•
1
Lemon
, zested
Cooking Instructions
1.
In a sauce pot, combine Fresh Blueberries (1 cup), Granulated Sugar (2 Tbsp), and 1/2 Tbsp of Lemon Juice (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.
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.
3.
In a mixing bowl, mix the Digestive Biscuits (1 2/3 cups), Butter (2 oz), 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.
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.
5.
Add Sour Cream (4 Tbsp) and Coconut Cream (1/3 cup), and beat on low speed until smooth.
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.
7.
Use the parchment paper to help unmold, and cut the cheesecake into 2-inch square bars.
Nutrition Per Serving
CALORIES
447
FAT
31.9 g
PROTEIN
6.0 g
CARBS
36.0 g
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