Celebrate the 4th with a little teatime flair! Fun and elegant, creamy and delicious, these festive little cups make for an easy Independence Day dessert sure to please the eye and the taste buds.
No-Bake Blueberry Cheesecake Cups
Makes about 10 servings.
Graham Cracker Crumbs
- 1 1 ⁄2 cups graham cracker crumbs (about 1 1 ⁄2 sleeves of crackers)
- 3 oz butter, melted
- 2 Tbsp. brown sugar
- 1 ⁄8 tsp. salt
- 2 1 ⁄2 cups frozen blueberries (or use fresh)
- 1 ⁄3 cup granulated sugar
- 1 ⁄4 cup hot water
- 1 Tbsp. lemon juice
- 1 Tbsp. cold water
- 1 Tbsp. cornstarch
- 1 ⁄2 tsp. vanilla
- 1 ⁄8 tsp. salt
- 12 oz. (1 1 ⁄2 packages) cream cheese, softened
- 3 ⁄4 cup powdered sugar
- 1 ⁄2 Tbsp. lemon juice
- 2 tsp. vanilla
- 3 cups whipped cream, divided (stiff peaks)
- Mix the graham cracker crumbs with melted butter, sugar, and salt. Bake at 350 for 4 – 5 minutes. Stir every 2 minutes. Set aside.
- Put frozen blueberries, granulated sugar, hot water, and lemon juice in a saucepan. Cook over medium heat for 10 – 12 minutes until the blueberries start to break down, stirring often. (If you use fresh blueberries, it will take less time for them to break down).
- In a small bowl, mix together cold water and cornstarch. Add the mixture to the blueberries in the saucepan while stirring Stir and cook for 20 – 30 seconds, until thickened.
- Remove from the heat and stir in vanilla and salt. Chill in the refrigerator.
- Beat the softened cream cheese for two minutes.
- Add the powdered sugar, lemon juice, and vanilla and mix until smooth.
- Fold in 2 cups of the whipped cream.
- Pipe the cheesecake mixture into small (2 oz) glasses about 2 ⁄3 full.
- Top with about 2 tsp. blueberry sauce.
- Top with a small swirl of the remaining whipped cream.
- Top whipped cream with a generous sprinkle of graham cracker crumbs.