Go Back

Recipe by:

Sara Crocker

Creamy No-Bake Blueberry Pecan Squares

Delightfully creamy squares that pair crunchy pecans with luscious blueberry filling, perfect for holiday gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 4 minutes
Total Time 4 hours
Servings: 16 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Group: Crust
  • 1 cup pecans, finely chopped
  • 3 cups crushed graham crackers (or gluten-free alternative)
  • ½ cup unsalted butter, melted
  • ¼ cup brown sugar, packed
Group: Filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp. vanilla extract
  • 2 cups blueberry puree (fresh or frozen, thawed if using frozen)
Group: Topping
  • 1 cup fresh blueberries (for garnish)
  • Whipped cream (optional)

Equipment

  • Mixing bowl
  • 9x9-inch pan
  • Spatula
  • Refrigerator

Method
 

  1. In a large bowl, combine the finely chopped pecans, crushed graham crackers, melted butter, and brown sugar. Press this mixture into the bottom of a 9x9-inch pan, ensuring it’s uniform and compact. Refrigerate while you make the filling.
  2. In a separate mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
  3. Fold in the blueberry puree gently with a spatula, ensuring not to over-mix. Pour this mixture over the chilled crust and smooth the top.
  4. Refrigerate the squares for at least 4 hours or overnight for best results. Once set, cut into squares and garnish with fresh blueberries and whipped cream if desired.

Notes

For best results, allow the squares to chill overnight to fully develop the flavors and improve the texture.