These no-bake blueberry cheesecake cups are a delicious dessert that's easy to whip up. Each personal-sized cheesecake starts with a buttery graham cracker crust, followed by a smooth no-bake cheesecake filling, and topped with fresh blueberry sauce.
These mini blueberry cheesecake cups are perfect for a quick and delicious summer treat! Whether you're short on time or don't want to heat up the oven, these no-bake blueberry cheesecake cups are the ideal dessert. Try them out for your next sweet craving or entertaining guests!
For more no bake desserts try my No Bake Strawberry Cheesecake Cups, Banana pudding cups and No Bake Pineapple pie.
Ingredients
- Blueberries: Fresh or frozen
- Graham cracker crumbs: You can tore-bought can be used for convenience
- Butter: For moistening the crumbs
- Cream cheese: Should be softened for easy beating.
- Sugar: You can adjust according to your sweetness preference.
- Vanilla extract: For added flavor
- Whipping cream: Ensure whipping cream is cold to achieve stiff peaks.
How to make no bake blueberry cheesecake cups
- Prepare Blueberry Sauce:
- In a saucepan, cook blueberries and a tablespoon of sugar over medium heat until they release their juices and start to thicken (around 7 -10 minutes).
- Allow the sauce to cool completely.
- Create Graham Cracker Crust:
- Crush graham crackers in a blender until fine crumbs. In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the graham cracker crumbs into the base of individual serving cups.
- Prepare Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, continuing to beat until well combined.
- Whip the Whipping Cream:
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Combine and Layer:
- Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Spoon or pipe the cheesecake filling over the graham cracker crust in the serving cups.
- Layer with Blueberry Compote:
- Add a layer of the cooled blueberry sauce on top of the cheesecake filling.
- Chill and Serve:
- Refrigerate the cheesecake cups for at least 4 hours or overnight to allow them to set.
Other mini dessert recipes
📖 Recipe
No-Bake Blueberry Cheesecake cups
These no bake blueberry cheesecake cups are perfect for a quick and delicious summer treat! Whether you're short on time or don't want to heat up the oven, these no-bake blueberry cheesecake cups are the ideal dessert.
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Servings: 6 cups
Equipment
- 6 mini cups
Ingredients
Topping
- 1 cup blueberries, fresh or frozen
- 1 tablespoon sugar
- 1 tablespoon water
Crust
- 1 cup (about 7 sheets) graham crackers crumbs
- 4 tablespoon melted butter
Filling
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
Topping
- In a saucepan, cook blueberries with sugar and a tablespoon of water over medium heat until they release their juices and start to softened (around 7 -10 minutes). Allow the sauce to cool completely.
Crust
- Crush graham crackers in a blender until fine crumbs.
- In a bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
- Press the graham cracker crumbs into the base of individual serving cups.
Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add sugar and vanilla extract, continuing to beat until well combined.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Spoon or pipe the cheesecake filling over the graham cracker crust in the serving cups.
- Add a layer of the cooled blueberry sauce on top of the cheesecake filling.
- Refrigerate the cheesecake cups for at least 4 hours or overnight . Serve chilled.
Video
Amira says
My family loved this! Thank you 👍