No-Bake Blueberry Cheesecake Cups – Creamy, Fresh, and Effortless

Skip the oven and make a dessert that looks fancy but takes hardly any effort. These no-bake blueberry cheesecake cups are creamy, lightly tangy, and balanced with a sweet, buttery crust. They’re perfect for warm days, last-minute guests, or when you just want something delicious without turning on the oven.

Make them in small jars, cups, or glasses for a charming, personal-sized treat. You can prep them ahead, chill, and pull them out when it’s time to impress.

Print Recipe

No-Bake Blueberry Cheesecake Cups - Creamy, Fresh, and Effortless

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 6 servings

Ingredients

• For the crust: 1 1/2 cups graham cracker crumbs (or digestive biscuits)
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar (optional, for extra sweetness)
• 1/8 teaspoon fine salt
• For the cheesecake filling: 12 ounces cream cheese, softened
• 1 cup cold heavy cream
• 1/2 cup powdered sugar
• 2 teaspoons vanilla extract
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest (optional, but brightens the flavor)
• Pinch of salt
• For the blueberry topping: 2 cups fresh or frozen blueberries
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thicker sauce)
• Extra fresh blueberries for garnish (optional)
• Equipment: 6–8 small jars, cups, or glasses; mixing bowls; hand mixer; spatula.

Instructions

• Make the crust: In a bowl, mix graham crumbs, melted butter, sugar, and salt until the crumbs are evenly moistened and sandy.
• Portion the crust: Spoon 2–3 tablespoons into each cup. Press down firmly with the back of a spoon to create an even base.Chill while you make the filling.
• Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Set aside.
• Beat the cream cheese: In another bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, lemon juice, zest, and a pinch of salt.Beat until fluffy and no lumps remain.
• Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions. Stop as soon as it’s smooth and airy.
• Fill the cups: Spoon or pipe the cheesecake filling over the crusts, leaving space on top for blueberries. Smooth the surface.Chill at least 2 hours to set.
• Make the blueberry topping: In a small saucepan, add blueberries, sugar, and lemon juice. Cook over medium heat for 3–5 minutes, stirring, until the berries release juices. For a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until glossy.
• Cool completely: Let the blueberry mixture cool to room temperature.It will thicken slightly as it cools.
• Assemble: Spoon cooled blueberry topping over the chilled cheesecake cups. Garnish with fresh blueberries if you like.
• Chill and serve: Chill another 30 minutes for cleaner layers, or serve right away if you’re eager.

What Makes This Recipe So Good

• No oven required: All the cheesecake flavor with none of the baking stress.
• Perfect texture: Silky filling, crunchy crust, and juicy blueberry topping.
• Fast and flexible: Great for parties, date nights, or meal prep desserts.
• Make-ahead friendly: They set beautifully in the fridge and taste even better the next day.
• Easy to customize: Swap the fruit, change the crust, or adjust the sweetness.

What You’ll Need

• For the crust:
  • 1 1/2 cups graham cracker crumbs (or digestive biscuits)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for extra sweetness)
  • 1/8 teaspoon fine salt
• For the cheesecake filling:
  • 12 ounces cream cheese, softened
  • 1 cup cold heavy cream
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional, but brightens the flavor)
  • Pinch of salt
• For the blueberry topping:
  • 2 cups fresh or frozen blueberries
  • 1/4 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thicker sauce)
  • Extra fresh blueberries for garnish (optional)
• Equipment: 6–8 small jars, cups, or glasses; mixing bowls; hand mixer; spatula.

Step-by-Step Instructions

1. Make the crust: In a bowl, mix graham crumbs, melted butter, sugar, and salt until the crumbs are evenly moistened and sandy.
2. Portion the crust: Spoon 2–3 tablespoons into each cup. Press down firmly with the back of a spoon to create an even base.

   Chill while you make the filling.

3. Whip the cream: In a cold bowl, whip the heavy cream to medium-stiff peaks. Set aside.
4. Beat the cream cheese: In another bowl, beat cream cheese until smooth. Add powdered sugar, vanilla, lemon juice, zest, and a pinch of salt.

   Beat until fluffy and no lumps remain.

5. Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions. Stop as soon as it’s smooth and airy.
6. Fill the cups: Spoon or pipe the cheesecake filling over the crusts, leaving space on top for blueberries. Smooth the surface.

   Chill at least 2 hours to set.

7. Make the blueberry topping: In a small saucepan, add blueberries, sugar, and lemon juice. Cook over medium heat for 3–5 minutes, stirring, until the berries release juices. For a thicker sauce, stir in the cornstarch slurry and simmer 30–60 seconds until glossy.
8. Cool completely: Let the blueberry mixture cool to room temperature.

   It will thicken slightly as it cools.

9. Assemble: Spoon cooled blueberry topping over the chilled cheesecake cups. Garnish with fresh blueberries if you like.
10. Chill and serve: Chill another 30 minutes for cleaner layers, or serve right away if you’re eager.

How to Store

• Refrigerator: Cover cups and store for up to 3–4 days. The crust stays crispest in the first 48 hours.
• Freezer: Freeze without the blueberry topping for up to 1 month.

  Thaw overnight in the fridge, then add the topping before serving.

• Make-ahead tip: Keep the crusts, filling, and topping separate up to 24 hours, then assemble the day you serve.

Benefits of This Recipe

• Beginner-friendly: No baking skills required, and forgiving measurements.
• Portion control: Individual cups help manage serving sizes and presentation.
• Seasonal flexibility: Works with fresh or frozen blueberries year-round.
• Less heat, less hassle: Ideal for hot days or small kitchens.

Common Mistakes to Avoid

• Using warm cream: Cold cream whips better. Chill the bowl for extra insurance.
• Under-mixing cream cheese: Lumps show up later. Beat until completely smooth before folding in cream.
• Over-folding: Gentle folds keep the filling light.

  Don’t stir aggressively.

• Adding hot topping: Hot blueberries melt the filling. Let the topping cool fully.
• Skipping the chill time: The cups need time to set for clean layers and the best texture.

Variations You Can Try

• Cookie crust twist: Swap grahams for Biscoff, Oreos (no added sugar needed), or gingersnaps.
• Citrus pop: Add extra lemon zest or a splash of limoncello to the filling.
• Protein boost: Fold in 2–3 tablespoons of Greek yogurt for tang and body.
• Mixed berry topping: Combine blueberries with raspberries or blackberries.
• Mini pie look: Add a swirl of whipped cream and a lemon twist on top.

FAQ

Can I use low-fat cream cheese?

Yes, but the texture will be less rich and slightly softer. Full-fat cream cheese gives the best structure and flavor.

Do I have to use powdered sugar?

Powdered sugar dissolves easily and keeps the filling smooth.

If you use granulated sugar, beat it longer with the cream cheese to avoid grittiness.

Can I make these a day ahead?

Absolutely. They actually taste better after resting overnight. Add the blueberry topping the same day for the freshest look.

How can I thicken the blueberry topping without cornstarch?

Simmer a bit longer to reduce, or mash some berries to release pectin.

You can also use a touch of chia seeds for a quick set.

What size cups should I use?

Four to eight-ounce cups work well. Smaller cups are great for parties; larger ones feel more decadent.

In Conclusion

No-Bake Blueberry Cheesecake Cups deliver all the creamy goodness of classic cheesecake without the fuss. They’re simple, elegant, and easy to make ahead.

Whether you’re hosting or treating yourself, these little cups strike the perfect balance of rich, fresh, and bright. Keep this recipe on hand for a reliable dessert that always gets a yes.