Quick Description
These Blueberry Cheesecake Dessert Cups are rich, smooth, and perfectly layered with a buttery biscuit base, fluffy cheesecake cream, and a glossy blueberry topping. No oven, no gelatin, and no complicated steps—just a chilled, creamy dessert that looks beautiful and tastes bakery-level, exactly like the image.
Servings & Timing
- Servings: 4 small cups or jars
- Prep Time: 15 minutes
- Chill Time: 1–2 hours
- Total Time: ~2 hours
Ingredients List
Crust Layer
- 1 cup crushed digestive biscuits or graham crackers
- 3 tablespoons melted butter
Cheesecake Layer
- 1 cup cream cheese, softened
- ½ cup whipping cream, cold
- ⅓ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Blueberry Layer
- 1 cup fresh or frozen blueberries
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch + 2 tablespoons water (optional, for thicker sauce)
Instructions
1. Make the Biscuit Base
- Combine crushed biscuits and melted butter until evenly coated
- Spoon 2–3 tablespoons into the bottom of each serving cup
- Press lightly with a spoon
- Place in the refrigerator while preparing the other layers
2. Prepare the Blueberry Sauce
- Add blueberries, sugar, and lemon juice to a saucepan
- Cook over medium heat, stirring occasionally, until berries burst
- If a thicker sauce is desired, add the cornstarch slurry and cook 1 minute more
- Remove from heat and allow to cool completely
3. Make the Cheesecake Cream
- Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy
- In a separate bowl, whip cold cream to soft peaks
- Gently fold whipped cream into the cream cheese mixture
- The texture should be light, creamy, and airy
4. Assemble the Dessert Cups
Layer in the following order:
- Biscuit base
- Cheesecake cream
- Blueberry sauce
- Repeat layers if cup size allows
- Smooth the top gently for a clean finish
5. Chill & Set
- Refrigerate for 1–2 hours until firm and chilled
- Serve cold for best texture and flavor
Nutrition (Per Cup – Approximate)
- Calories: 320
- Protein: 6g
- Carbs: 34g
- Fat: 18g
- Sugar: 22g
Benefits
- No-bake and beginner-friendly
- Perfect make-ahead dessert
- Creamy texture without gelatin
- Portion-controlled and elegant
Dietary Info
- Vegetarian: ✅
- Egg-Free: ✅
- Gelatin-Free: ✅
- Gluten-Free Option: ✅ (use gluten-free biscuits)
Ingredient Details & Substitutions
- Cream Cheese: Full-fat gives the best structure and flavor
- Whipping Cream: Adds lightness and mousse-like texture
- Blueberries: Fresh or frozen both work perfectly
- Sweetener Swap: Use honey, maple syrup, or low-cal sweetener if needed
Recipe Variations & Serving Suggestions
- Strawberry Version: Swap blueberries for strawberries
- Mixed Berry: Use raspberry + blueberry combo
- Chocolate Base: Add cocoa powder to biscuit crumbs
- Protein Boost: Fold 1 scoop vanilla protein into cheesecake layer
Serving Suggestions
- Serve in glass jars for presentation
- Top with fresh blueberries or mint
- Perfect for parties, lunchboxes, or dessert tables
Storage & Make-Ahead
- Refrigerator: Store covered for up to 3 days
- Best texture within 24–48 hours
- Not freezer-friendly (cream texture may change)
FAQs
Can I skip cooking the blueberry sauce?
Yes—use blueberry jam or pie filling if short on time.
Why is my cheesecake layer runny?
Cream may not have been whipped enough or dessert needs more chill time.
Can I make this sugar-free?
Yes—use sugar-free biscuits and sweetener alternatives.
Optional Personal Story
These dessert cups are one of my favorite no-bake treats because they look fancy but take almost no effort. Every time I serve them, people think they’re bakery-made.
