Description
Delightful and easy dessert cups featuring a creamy cheesecake filling topped with blueberry sauce, perfect for any occasion.
Ingredients
Scale
- 1 cup blueberries (fresh or frozen)
- 1 tablespoon sugar (for topping)
- 1 tablespoon water
- 1 cup graham cracker crumbs
- 4 tablespoons melted butter
- 8 oz cream cheese (softened)
- 1/2 cup sugar (for filling)
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Instructions
- In a saucepan, combine the 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.
- Crush the graham crackers in a blender until fine crumbs form. In a bowl, mix the graham cracker crumbs with melted butter until the mixture resembles wet sand. Press the mixture firmly into the base of individual serving cups.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add 1/2 cup sugar and 1 teaspoon vanilla extract, beating until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
- Spoon or pipe the cheesecake filling over the graham cracker crust in each serving cup. Top with a layer of the cooled blueberry sauce.
- Refrigerate the cheesecake cups for at least 240 minutes or overnight for best results. Serve chilled.
Notes
Store the cheesecake cups in the refrigerator for up to 4 days. Ensure they are well-sealed to prevent mixing of flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg
Keywords: blueberry cheesecake, no-bake dessert, easy dessert, summer dessert, fruit cup