Blueberry Cheesecake Dessert Cups

 

Ingredients (Serves 4–6)

For the crust:

• 1 cup (100 g) graham cracker crumbs or digestive biscuit crumbs
• 3 tbsp melted butter
• 1 tbsp sugar

For the cheesecake filling:

• 8 oz (225 g) cream cheese, softened
• 1 cup (240 ml) heavy cream
• 1/3 cup (65 g) sugar
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the topping:

• 1 cup (150 g) fresh blueberries
• Extra blueberries for garnish

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Instructions

1. Mix the biscuit crumbs, melted butter, and sugar in a bowl until combined.
2. Divide the crumb mixture among dessert containers and press firmly into the bottom.
3. Beat the cream cheese until smooth.
4. Add sugar, vanilla, and lemon juice; mix well.
5. In a separate bowl, whip the heavy cream until soft peaks form.
6. Fold the whipped cream into the cream cheese mixture until light and fluffy.
7. Spoon half of the cheesecake filling over the crumb base.
8. Scatter some blueberries over the filling.
9. Add the remaining cheesecake mixture and smooth the top.
10. Finish with more fresh blueberries.
11. Cover and refrigerate for at least 4 hours, or overnight for best results.

Prep Time: 15 minutes

Chill Time: 4 hours

Total Time: 4 hours 15 minutes

Approximate Nutrition (per serving):

• Calories: 320
• Carbohydrates: 22 g
• Protein: 4 g
• Fat: 24 g
• Fiber: 2 g

A creamy, no-bake blueberry cheesecake dessert with a buttery cookie crust and juicy fresh blueberries. Perfect for meal prep, parties, or a refreshing summer treat. 🍇🍰