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No-Bake Blueberry Cheesecake Cups

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Creamy cheesecake layered over a buttery graham cracker crust topped with fresh blueberry compote.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional)
  • 1/8 teaspoon fine salt
  • 12 ounces cream cheese, softened
  • 1 cup cold heavy cream
  • ½ cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional)
  • Pinch of salt
  • 2 cups fresh or frozen blueberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (optional)
  • Extra fresh blueberries for garnish (optional)

Instructions

  1. Mix the graham cracker crumbs, melted butter, sugar, and salt in a mixing bowl.
  2. Press the mixture into the bottom of jars or cups.
  3. Beat the softened cream cheese until smooth in a separate bowl.
  4. Whip the cold heavy cream until soft peaks form.
  5. Combine the whipped cream with cream cheese until just mixed, then add sugar, vanilla, lemon juice, lemon zest, and salt.
  6. Spoon the cheesecake filling into jars on top of the crust.
  7. Cook the blueberries, sugar, and lemon juice in a saucepan over medium heat for 5-7 minutes until they burst.
  8. Add the cornstarch mixture for thickness if desired, then cool.
  9. Spoon the blueberry topping over the cheesecake layer in each jar.
  10. Chill in the refrigerator for at least 4 hours, preferably overnight.

Notes

Serve chilled with extra blueberries or mint leaves for garnish.

Nutrition

Keywords: no-bake cheesecake, blueberry dessert, easy dessert

Find it online: https://hearthfulkitchen.com/no-bake-blueberry-cheesecake-cups-creamy-fresh-effortless/