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Desserts have a remarkable ability to bring joy and satisfaction to any occasion, and the Blueberry Bliss No-Bake Cheesecake Cups stand out as a perfect example of this. With their creamy texture, vibrant color, and burst of fruity flavor, these delightful cups are not just a treat for the taste buds but also a feast for the eyes. Their popularity has soared in recent years, thanks in part to the growing trend of no-bake desserts that cater to those seeking both convenience and indulgence in their culinary adventures.

No-Bake Blueberry Cheesecake Cups

Discover the joy of making Blueberry Bliss No-Bake Cheesecake Cups, a delightful dessert that combines creamy textures and vibrant flavors. These individual servings offer a quick and easy way to impress guests without the hassle of baking. With nutritious ingredients like fresh blueberries and Greek yogurt, this recipe not only satisfies your sweet tooth but also adds health benefits to your treat. Perfect for any occasion, these cheesecake cups are both beautiful and delicious.
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Ingredients
  

For the Cheesecake Filling:

1 cup cream cheese, softened

1 cup Greek yogurt (or sour cream)

1/2 cup powdered sugar

1 tsp vanilla extract

1 tbsp lemon juice

For the Blueberry Topping:

2 cups fresh blueberries (or frozen, thawed)

1/4 cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch (optional, for a thicker sauce)

For the Cookie Crust:

1 1/2 cups graham cracker crumbs

1/3 cup unsalted butter, melted

1/4 cup granulated sugar

For Garnish:

Fresh mint leaves (optional)

Additional whole blueberries (for topping)

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Instructions
 

Prepare the Cookie Crust:

    - In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and resembles wet sand.

      - Divide the mixture evenly among serving cups (about 6-8 cups, depending on size) and press the mixture firmly at the bottom to form a crust layer. Place the cups in the refrigerator while you prepare the filling.

        Make the Cheesecake Filling:

          - In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.

            - Add the Greek yogurt, powdered sugar, vanilla extract, and lemon juice. Mix until fully combined and there are no lumps.

              - Remove the cups from the fridge and evenly distribute the cheesecake filling over the crusts in each cup. Smooth the top with a spatula.

                Prepare the Blueberry Topping:

                  - In a medium saucepan over medium heat, combine the blueberries, granulated sugar, and lemon juice. Cook for about 5 minutes, stirring gently until the berries start to release their juices.

                    - If you prefer a thicker topping, dissolve 1 tablespoon of cornstarch in a tablespoon of water and add to the blueberry mixture, stirring until thickened (about 2 minutes). Remove from heat and let it cool for a few minutes.

                      Assemble the Cups:

                        - Once the blueberry topping has cooled slightly, spoon the mixture over the cheesecake filling in each cup. Be generous with your blueberry topping!

                          Chill and Serve:

                            - Cover the cups with plastic wrap or foil and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cheesecake to set.

                              - Before serving, garnish with fresh mint leaves and additional blueberries, if desired.

                                Enjoy your delightful No-Bake Blueberry Cheesecake Cups, a perfect treat for any occasion!

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                                    Prep Time: 20 minutes | Total Time: 2 hours 20 minutes (includes chilling) | Servings: 6-8 cups