NO BAKE BLUEBERRY CHEESECAKE BARS

Bars are the cross-to dessert while you are feeding a crowd.   If i will break out with now not turning on the oven, that’s even higher.  those No Bake Blueberry Cheesecake Bars have a chocolate crust with a skinny layer of melted chocolate in among for that some thing extra.  first rate creamy, silky easy filling swirled with clean blueberry sauce make these bars as pretty as they may be delicious. 

For the regulars around here, you realize that i go blueberry selecting every spring. I made a huge batch of clean blueberry sauce and portioned it out into cups and froze it for later use. I generally tend to do this often.  It’s carry over from restaurant days – do it as soon as, use it regularly. The sparkling blueberry sauce can be used as is for topping ice cream, waffles, pancakes, and so on. you may use it to swirl into batters or blend into frosting. There aren't any obstacles to its use. Make a large batch, then use all 12 months while you are craving blueberry.

usually, a recipe like this would use regular graham cracks for the crust or maybe a shortbread crust. I wanted something exceptional right here, so I chose chocolate crackers. The mixture of the chocolate, cheesecake filling and blueberry is spectacular and i noticeably advocate it. but, in case you select plain grahams, feel free to switch them. The layer of melted chocolate offers it a touch something greater and adds an addition texture, which I surely like.

Ingredients

For the Chocolate Crust

• 12 chocolate graham cracker sheets broken into small pieces
• 1 stick unsalted butter melted
• 1/4 cup sugar
• 1/2 cup melted semi sweet chocolate

For the Filling

• 2 blocks of cream cheese 8 oz each
• 1 pint heavy whipping cream
• 1 cup powdered sugar
• 1 TB vanilla bean paste can sub regular vanilla, see notes

For the Blueberry Sauce

• 2 cups fresh blueberries
• 1/4 - 1/2 cup sugar depending on sweetness of blueberries
• 1 TB fresh lemon juice

Instructions

1. Place chocolate graham crackers, melted butter and sugar in bowl of food processor and blend until combined. Pour into 8x8 (or 9x9) pan and press down.
2. Melt semi sweet chocolate and pour on top, spreading evenly. Set in refrigerator for 15 - 20 minutes to set.
3. In a small pot, combine blueberries, sugar and lemon juice. Bring to a boil and cook until blueberries begin to burst. Stir occasionally. Remove from heat and cool. Use a stick blender to puree, if desired. (I did)
4. Using a hand mixer, beat cream cheese and powdered sugar until smooth. Add COLD heavy cream and vanilla, beat until smooth and fluffy (3 - 4 minutes). Pour into pan and smooth top.
5. Dollop fresh blueberry sauce on top and using a butter knife, swirl sauce into cheesecake filling. Cover with plastic wrap and refrigerate at least 3 hours before serving.