Mini No-Bake Blueberry Cheesecakes
The perfect make-ahead dessert that’s easy, impressive, and irresistibly good. Each personal layered cheesecake starts with a buttery graham cracker crust, then layered with a no-bake cheesecake filling and fresh blueberry compote. A delicious summer treat!
This post is sponsored by Oregon Blueberry Growers. All opinions are my own.
If you’re like me when it comes to baking cheesecake, I’m always a little nervous when the timer goes off. Is it done all the way? Did the top crack? Is the crust burnt? Having a no-bake option takes the stress out of what should rather be a fun and enjoyable experience.
These Mini Blueberry Cheesecakes are a thoughtful way to serve your guests a sweet treat that says “you’re special, and you deserve your very own personal dessert”.
The presentation is beautiful with a velvety cheesecake filling, layered with fresh Oregon blueberry compote. And let me tell you, if the look doesn’t make you weak in your knees, the taste absolutely will!
While this recipe does have a few steps, it’s very easy to make, and every bite will be well worth the extra effort.
Ingredients For No-Bake Blueberry Cheesecakes:
Blueberry Compote:
- Freshly picked Oregon blueberries– Using fresh berries will produce a rich flavorful compote. Look for plump, dark blueberries when picking fresh or purchasing from a local farmers market.
- Water- This helps dissolve the sugar and create a sauce.
- Sugar- Just a touch for added sweetness.
- Lemon juice- Enhances the flavor of the blueberries.
- Vanilla extract- Adds richness to the compote.
- Nutmeg- Balances out the sweetness of the berries and adds warmth.
- Salt- Enhances the overall flavor.
Graham Cracker Crust:
- Graham crackers- I like to use original or honey.
- Brown sugar- Adds richness and a touch of sweetness.
- Melted butter- Will ensure the crust doesn’t fall apart.
Cheesecake Filling:
- Heavy whipping cream- Creates a light cream cheese filling. Heavy cream, when mixed with cream cheese and cooled, will also help set the filling.
- Granulated sugar- Adds a touch of sweetness.
- Cream cheese- Make sure you use real full-fat cream cheese for this recipe.
- Powdered sugar- Dissolves easily and provides a smooth filling.
- Sour cream- Adds a nice tang and richness.
- Lemon juice- Balances out the flavor.
- Vanilla extract- Adds a subtle vanilla flavor.
Important Tips:
- Blueberry compote: Keep a close watch on the blueberry compote as it cooks. The sauce thickens pretty quickly so make sure to stir often and watch the heat as it can burn easily.
- Cold heavy cream: Make sure the heavy cream is kept cold before you begin the whipping process. This will ensure the cream doesn’t collapse after you form stiff peaks.
- Folding whipped cream: This means to carefully add the airy whipped cream to a thicker mixture. Use a large rubber spatula, and cut through the center of the batter. Bring the bottom batter up to the top and fold over. Turn the bowl slightly and repeat until the two mixtures are incorporated.
- Softened cream cheese: Cream cheese should be softened and at room temperature. This will ensure a smooth and silky filling. Set out cream cheese a few hours before using.
- Refrigerate cheesecakes: Chill blueberry cheesecakes for at least 2 hours before serving, or up to 1-day in advance. This gives the cheesecake time to set.
How To Make Mini No-Bake Blueberry Cheesecake:
Note: This recipe makes 4 servings using 8 ounce size cups.
Make Blueberry Compote:
I recommend making the blueberry compote first as it needs to be completely cooled before layering with the cream cheese filling.
- Add 1 cup of blueberries to a small saucepan with sugar, water, lemon juice, vanilla extract and nutmeg.
- Cook for 8-10 minutes until mixture thickens, then add an additional 1 cup of blueberries.
- Simmer for another 5 minutes (stirring often) then remove from heat and cool completely. At this point the compote will be thick and will continue to thicken as it cools.
Graham Cracker Crust:
- Break up sheets of graham crackers in a food processor and pulse until fine crumbs form.
- Add brown sugar and melted butter. Pulse a few more times until combined and crumbs look like thick sand. Set aside until ready to use.
Cream Cheese Filling:
- In a stand mixer with whisk attachment or standard hand mixer and large bowl, whip cold heavy cream on medium high until stiff peaks form. This takes about 5 minutes. Gently transfer to a medium size bowl being careful not to deflate the cream.
- Place softened cream cheese and granulated sugar in the same bowl used to make the whipped cream. Use paddle attachment if using a stand mixer, or hand held mixer with traditional beaters. Beat on medium speed until creamy, scraping down the sides 1-2 times. There shouldn’t be any lumps. Add powdered sugar, sour cream, lemon juice, and vanilla extract. Beat until well combined and smooth.
- Gently add whipped cream to the cream cheese mixture. Using a rubber spatula, fold in the whipped cream, being careful not to overmix. You want the filling to be light and fluffy, with a smooth and creamy finish.
Layering Blueberry Cheesecakes:
Make sure to use a clear cup or jar so you can see the beautiful layers. 6-8 oz mason jars with lids are great if you’re transporting or taking on a picnic.
- Add about a 1/4 cup graham cracker mixture to the bottom of the cup or jar you decide to use.
- Spoon over 2 heaping tablespoons of the cream cheese filling.
- Next add 2 tablespoons of blueberry compote.
- Repeat with cream cheese filling and blueberry compote.
- Top with a dollop of whipped cream or extra cream cheese filling, fresh blueberries, and some extra graham cracker mixture.
- Chill for at least 2 hours in the fridge or up to 1-day in advance. Serve chilled and enjoy!
Other Blueberry Favorites You Might Enjoy:
⭐Make Sure To Rate The Recipe When You Make It!⭐
Let’s eat!🤍
Mini No-Bake Blueberry Cheesecakes
The perfect make-ahead dessert that's easy, impressive, and irresistibly good. Each personal layered cheesecake starts with a buttery graham cracker crust, then layered with a no-bake cheesecake filling and fresh blueberry compote. A delicious summer treat!
Ingredients
Blueberry Compote:
- 2 cups fresh blueberries, divided can use frozen berries if you don't have fresh
- 3 tbsp water
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp ground nutmeg
- 1/4 tsp kosher salt
Graham Cracker Crust:
- 7 full sheets plain or honey graham crackers
- 2 tbsp light or dark brown sugar
- 1/4 cup melted butter
Cream Cheese Filling:
- 1/2 cup plus 2 tbsp cold heavy whipping cream
- 12 oz softened, full-fat cream cheese (1 1/2 blocks) I use Philadelphia cream cheese
- 1/4 cup granulated sugar
- 1 tbsp powdered sugar
- 2 tbsp sour cream
- 1 tsp fresh lemon juice
- 1/2 tsp vanilla extract
Instructions
Make the blueberry compote:
- Add 1 cup of blueberries along with the remaining compote ingredients to a small saucepan. Bring to a low boil and cook for 8-10 minutes stirring often. The mixture should be thick. Add the remaining blueberries and cook for another 5 minutes, stirring often, until mixture is thick. Set aside to cool completely while you make the rest of the ingredients.
Make graham cracker crust:
- Add graham cracker sheets to a food processor and pulse until fine crumbs form. Add in the brown sugar and melted butter and pulse until the mixture comes together like thick sand. Set aside.
Make cream cheese filling:
- In a stand mixer with whisk attachment or standard hand mixer and large bowl, whip cold heavy cream on medium high until stiff peaks form. This takes about 5 minutes. Gently transfer to a medium size bowl being careful not to deflate the cream.
- Place softened cream cheese and granulated sugar in the same bowl used to make the whipped cream. Use paddle attachment if using a stand mixer, or hand held mixer with traditional beaters. Beat on medium speed until creamy, scraping down the sides 1-2 times. There shouldn't be any lumps. Add powdered sugar, sour cream, lemon juice, and vanilla extract. Beat until well combined and smooth.
- Gently add whipped cream to the cream cheese mixture. Using a rubber spatula, fold in the whipped cream, being careful not to overmix. You want the filling to be light and fluffy, with a smooth and creamy finish.
Layer blueberry cheesecakes: You'll need a 6-8 ounce cup or jar.
- Add 1/4 cup graham cracker crumbs to the bottom of a cup or jar.
- Top with 2 heaping tablespoons of cream cheese filling. Then 2 tablespoons of cooled blueberry compote. Repeat with cream cheese filling and blueberry compote.
- Add a dollop of whipped cream or extra cream cheese filling, fresh blueberries, and extra graham cracker mixture.
- Chill for at least 2 hours or up to 1-day. Serve chilled and enjoy!
Notes
Tips:
- Blueberry compote: Keep a close watch on the blueberry compote as it cooks. The sauce thickens pretty quickly so make sure to stir often and watch the heat as it can burn easily.
- Cold heavy cream: Make sure the heavy cream is kept cold before you begin the whipping process. This will ensure the cream doesn’t collapse after you form stiff peaks.
- Folding whipped cream: This means to carefully add the airy whipped cream to a thicker mixture. Use a large rubber spatula, and cut through the center of the batter. Bring the bottom batter up to the top and fold over. Turn the bowl slightly and repeat until the two mixtures are incorporated.
- Room temperature cream cheese: Cream cheese should be softened and at room temperature. This will ensure a smooth and silky filling. Set out cream cheese a few hours before using.
- Chill cheesecakes: Chill blueberry cheesecakes for at least 2 hours before serving, or up to 1-day in advance. This will give the cheesecake time to set and firm up.
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories 496 | |
| % Daily Value* | |
| Total Fat 32.5g | 42% |
| Saturated Fat 19.1g | 96% |
| Cholesterol 89mg | 30% |
| Sodium 362mg | 16% |
| Total Carbohydrate 48.4g | 18% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 32.5g | |
| Protein 5.8g | |
| Vitamin D 12mcg | 59% |
| Calcium 56mg | 4% |
| Iron 2mg | 14% |
| Potassium 160mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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