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

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Ingredients Method

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.

Method
 

  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.