Creamy cheesecake filling, buttery crust, and blueberry topping come together in easy, no-bake dessert cups.
# What You’ll Need:
→ Crust
01 - 100 grams graham cracker crumbs
02 - 56 grams unsalted butter, melted
03 - 25 grams sugar
→ Cheesecake Filling
04 - 225 grams cream cheese, softened
05 - 60 grams powdered sugar
06 - 5 milliliters vanilla extract
07 - 240 milliliters heavy whipping cream
→ Blueberry Topping
08 - 150 grams fresh blueberries
09 - 25 grams sugar
10 - 15 milliliters lemon juice
# How to Make It:
01 - In a mixing bowl, blend graham cracker crumbs with melted butter and sugar until the mixture has the texture of wet sand. Evenly press the mixture into the base of four serving cups to form a compact layer.
02 - In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until completely smooth and creamy.
03 - In another bowl, whip the heavy cream with a mixer until firm peaks form. Gently fold the whipped cream into the cream cheese mixture until thoroughly combined, creating a light filling.
04 - Distribute the cheesecake filling on top of the prepared crust layers in each cup. Smooth the tops and refrigerate for a minimum of 2 hours to allow the filling to set.
05 - For the topping, combine blueberries, sugar, and lemon juice in a small saucepan over medium heat. Simmer for about 5 minutes until the blueberries release their juices and the mixture slightly thickens. Remove from heat and cool briefly.
06 - Spoon the cooled blueberry topping over the chilled cheesecake cups just before serving.
