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.