No-Bake Blueberry Vanilla Cheesecake Cupcakes
Delightful no-bake cupcakes that combine creamy cheesecake and fresh blueberries for an indulgent yet light dessert.
Servings: 12 cupcakes
Calories: 275kcal
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Provides a lovely crunch and buttery flavor.
- 1/4 cup granulated sugar Adds sweetness to the crust.
- 1/2 cup unsalted butter, melted Binds the crust together.
For the filling
- 16 oz (450g) cream cheese, softened The star ingredient for a rich filling.
- 1/2 cup powdered sugar Sweetens the filling.
- 1 teaspoon vanilla extract Enhances flavors.
- 1 cup whipped cream Adds lightness to the filling.
- 1 cup fresh blueberries Provides flavor and color.
For topping
- blueberry pie filling Enhances flavor and visual appeal.
- fresh blueberries For garnish.
Instructions
Preparation
- Line a cupcake pan with cupcake liners.
- Prepare the crust: Mix graham cracker crumbs, granulated sugar, and melted butter until well combined. Press firmly into the bottom of each cupcake liner.
- Make the filling: Beat cream cheese with a hand mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until combined.
- Fold in whipped cream gently, being careful not to deflate it.
- Fold in the fresh blueberries carefully.
- Spoon the filling into each cupcake liner, smoothing the tops.
- Refrigerate for at least 4 hours or until set.
- Top with blueberry pie filling and garnish with fresh blueberries.
- Serve chilled.
Notes
Use room temperature cream cheese for easy mixing. Feel free to switch up the fruit or add lemon zest for variation. Make ahead 1-2 days for best results.