No-Bake Blueberry Cheesecake Cups
These No-Bake Blueberry Cheesecake Cups are a quick, delightful summer treat! Perfect for when youre short on time or want to avoid heating up the kitchen, these cups are sure to please.
Prep Time: 15 minutes
Total Time: 15 minutes plus chilling time
Servings: 6 cups
Ingredients
Topping
1 cup blueberries fresh or frozen 𢡄
1 tablespoon sugar
1 tablespoon water
Crust
1 cup graham cracker crumbs about 7 sheets
4 tablespoons melted butter 杻
Filling
8 oz cream cheese softened 燎
cup sugar
1 teaspoon vanilla extract
1 cup heavy whipping cream 拏
Instructions
1. Prepare the Topping
In a saucepan, combine 1 cup of blueberries, 1 tablespoon of sugar, and 1 tablespoon of water. Cook over medium heat for about 7-10 minutes until the blueberries release their juices and soften. Allow the sauce to cool completely.
2. Make the Crust
Crush the graham crackers in a blender until fine crumbs form.
In a bowl, mix the graham cracker crumbs with the 4 tablespoons of melted butter until the mixture resembles wet sand.
Press the mixture firmly into the base of individual serving cups.
3. Prepare the Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add cup sugar and 1 teaspoon vanilla extract, beating until well combined.
In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
4. Assemble the Cups
Spoon or pipe the cheesecake filling over the graham cracker crust in each serving cup.
Top with a layer of the cooled blueberry sauce.
5. Chill
Refrigerate the cheesecake cups for at least 4 hours or overnight for best results. Serve chilled.
Enjoy these refreshing No-Bake Blueberry Cheesecake Cups as a perfect dessert for hot summer days!