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No-bake desserts have become a favored choice for many home cooks and professional bakers alike. One of the primary reasons for their popularity is the ease with which they can be prepared. Unlike traditional baked goods, no-bake recipes typically require minimal cooking skills and can often be assembled in a matter of minutes. This accessibility opens the door for people of all skill levels to create delicious treats without the fear of undercooking or overbaking.

No-Bake Blueberry Cheesecake Cups

Indulge in the delightful flavors of Heavenly No-Bake Blueberry Cheesecake Cups, a treat that's as easy to make as it is to enjoy. Perfect for any occasion, these cups feature a creamy cheesecake filling layered over a crunchy graham cracker crust and topped with fresh, tart blueberries. No baking required! This refreshing dessert combines convenience with luxury, making it ideal for summer gatherings or cozy evenings at home. Discover the joy of simple, elegant desserts today!
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Ingredients
  

For the crust:

1 cup graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

For the cheesecake filling:

16 oz (2 packages) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

For the blueberry topping:

2 cups fresh blueberries

1/4 cup granulated sugar

1 tablespoon lemon juice

1 teaspoon cornstarch (optional, for thicker sauce)

For garnish:

Whipped cream

Extra blueberries

Mint leaves (optional)

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Instructions
 

Prepare the Crust:

    - In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until well combined.

      - Spoon about 2 tablespoons of the mixture into the bottom of serving cups or jars and press down firmly to create an even base.

        Make the Cheesecake Filling:

          - In another mixing bowl, beat the softened cream cheese and powdered sugar with an electric mixer on medium speed until creamy and smooth.

            - Add the vanilla extract and mix until well blended.

              - In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until fully combined, being careful not to deflate the whipped cream.

                Assemble the Cheesecake Cups:

                  - Spoon or pipe the cheesecake filling over the crust layer in each cup, smoothing the tops with a spatula.

                    - Place cups in the refrigerator for at least 1 hour to set.

                      Prepare the Blueberry Topping:

                        - In a small saucepan, combine the fresh blueberries, granulated sugar, and lemon juice. Cook over medium heat, gently stirring until the mixture starts to bubble and the blueberries begin to break down (about 5 minutes).

                          - If you desire a thicker sauce, mix the cornstarch with a tablespoon of water to create a slurry, then add it to the pan while stirring continuously. Cook for an additional 2 minutes until thickened. Remove from heat and let it cool.

                            Serve:

                              - Once the cheesecake cups have set, top each cup with a generous spoonful of the blueberry topping.

                                - Garnish each cup with whipped cream, a few fresh blueberries, and mint leaves if desired.

                                  Enjoy!

                                    - Serve chilled and savor the delicious blend of creamy cheesecake and fresh blueberry goodness!

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                                        Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 6