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.