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No Bake Cheesecake Bars

No Bake Cheesecake Bars with Amarula Vanilla Spice and homemade blueberry compote. The perfect summer dessert with a crumbly gluten free cookie crust and creamy vanilla cheesecake filling.

Prep Time
22 mins
Additional Time
4 hrs
Total Time
4 hrs 22 mins
Servings: 12
Calories: 471 kcal
Course: Dessert
Cuisine: American

Ingredients

Cookie Crust
  • 225 g (2 cups / 8oz) digestive biscuits or graham cracker crumbs
  • 115 g (½ cup / 1 stick) unsalted butter , melted
Cheesecake Filling
  • 240 ml (1 cup) cream double/ heavy cream
  • 2 tsp powdered gelatine
  • 3 tbsp boiling water
  • 80 ml (⅓ cup) Amarula Vanilla Spice
  • 450 g (1 pound) full fat cream cheese , softened
  • 240 g (2 cups) icing sugar
  • 2 tsp vanilla extract or ideally vanilla bean paste
Blueberry Compote
  • 200 g (2 cups) frozen blueberries
  • 100 g (½ cup) sugar
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tbsp cornflour (cornstarch) diluted in 2 tbsp cold water

Instructions

Make the base
    Cup of Yum
  1. Line a 8x8 inch square baking tin with greaseproof paper, letting the edges overhang. Don't grease the tin, it will make lifting the cheesecake out impossible!
  2. Blitz your cookies into fine crumbs using a mini chopper / food processor.
  3. Mix with the melted butter then tip the crumbs into the prepared baking tin. Use your hands to firmly press the cookie crust to create an even base for your cheesecake bars. Chill in the fridge while you make the filling.
Make the cheesecake filling
  1. Whisk the double cream until it forms soft peaks and set aside (in the fridge).
  2. Sprinkle the gelatine over the hot water, leave for 5 minutes then stir well to dissolve.
  3. Pour the Amarula Vanilla Spice in a saucepan and heat this over very low heat. Stir in the gelatine and take off the heat. Do not allow the mixture to come to the boil.
  4. Beat the cream cheese, icing sugar and vanilla extract until combined.
  5. Add the gelatine mixture and beat it into the cream cheese.
  6. Add a spoonful of the whipped cream into the cheesecake filling to loosen it. Gently fold in the remaining cream until the filling is smooth.
  7. Spoon the filling over the chilled base and level using a spatula. Chill in the fridge overnight or for at least 4-5 hours until the cheesecake sets.
Make the blueberry compote
  1. Combine frozen blueberries, lemon juice, sugar and vanilla extract in a saucepan and cook over low heat.
  2. Stir in the diluted cornflour (cornstarch) and continue to simmer, stirring gently, until the berries have softened and some start to burst. This will only take a few minutes. Leave the compote to cool slightly before serving.
Slice and serve!
  1. Lift the cheesecake out of the tin using the overhanging paper and carefully remove the paper (helps if you have a cake lifter to assist you).
  2. Slice using a large knife, wiping the knife between each slice. You can cut this into several small slices or fewer larger portions if you prefer.
  3. Spoon a little of the compot over each slice just before serving.

Notes

  • Cheesecake Bars Tips and Tricks
  • Always use full fat cream cheese otherwise your cheesecake might not set properly. In the US you will find brick-style cream cheese which is best for this recipe. In Europe full fat Philadelphia cheese is a good option.
  • How to make a lump-free cheesecake: Take the cream cheese out of the fridge for 30 minutes before you start this recipe. 
  • A light cheesecake: Folding whipped cream into the cream cheese will make your cheesecake lighter in texture, smooth and creamy. Make sure your cream is cold when you whip it and beat it on a lower speed setting to achieve perfect soft peaks.
  • Setting your cheesecake bars: I have added a little gelatine to keep the cheesecake filling stable and easy to cut. 
  • Vanilla FTW! If you can, use real vanilla pods or vanilla bean paste in the cheesecake filling for best flavour.
  • Storing: The cheesecake bars can be kept for 2-3 days in the fridge, without the topping, in a covered container.
  • Always use full fat cream cheese otherwise your cheesecake might not set properly. In the US you will find brick-style cream cheese which is best for this recipe. In Europe full fat Philadelphia cheese is a good option.
  • How to make a lump-free cheesecake: Take the cream cheese out of the fridge for 30 minutes before you start this recipe. 
  • A light cheesecake: Folding whipped cream into the cream cheese will make your cheesecake lighter in texture, smooth and creamy. Make sure your cream is cold when you whip it and beat it on a lower speed setting to achieve perfect soft peaks.
  • Setting your cheesecake bars: I have added a little gelatine to keep the cheesecake filling stable and easy to cut. 
  • Vanilla FTW! If you can, use real vanilla pods or vanilla bean paste in the cheesecake filling for best flavour.
  • Storing: The cheesecake bars can be kept for 2-3 days in the fridge, without the topping, in a covered container.

Nutrition Information

Calories 471kcal (24%) Carbohydrates 47g (16%) Protein 5g (10%) Fat 30g (46%) Saturated Fat 14g (70%) Cholesterol 69mg (23%) Sodium 310mg (13%) Potassium 109mg (3%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 1149IU (23%) Vitamin C 2mg (2%) Calcium 58mg (6%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 471

% Daily Value*

Calories 471kcal 24%
Carbohydrates 47g 16%
Protein 5g 10%
Fat 30g 46%
Saturated Fat 14g 70%
Cholesterol 69mg 23%
Sodium 310mg 13%
Potassium 109mg 2%
Fiber 1g 4%
Sugar 37g 74%
Vitamin A 1149IU 23%
Vitamin C 2mg 2%
Calcium 58mg 6%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.