Quick Description
Creamy, smooth vanilla cheesecake filling layered over a buttery graham cracker crust and topped with fresh blueberries. No oven required — perfect for meal prep, parties, or a quick sweet treat.
Servings & Timing
Servings: 4–6 cups
Prep Time: 15 minutes
Chill Time: 2–3 hours
Total Time: ~2 hours 15 minutes
Ingredients
Crust Layer
- 1 ½ cups graham cracker crumbs
- 4 tbsp melted butter
- 2 tbsp sugar
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
Topping
- 1–1 ½ cups fresh blueberries
- Optional: blueberry pie filling for extra sweetness
Instructions
1️⃣ Make the Crust
- Mix graham cracker crumbs, melted butter, and sugar until combined.
- Press firmly into the bottom of containers (about 2–3 tbsp per cup).
- Place in fridge while preparing filling.
2️⃣ Prepare Cheesecake Filling
- Beat cream cheese until smooth and fluffy.
- Add powdered sugar and vanilla; mix well.
- In a separate bowl, whip heavy cream until stiff peaks form.
- Gently fold whipped cream into cream cheese mixture until smooth and creamy.
3️⃣ Assemble
- Spoon cheesecake mixture over chilled crust.
- Smooth the top.
- Add fresh blueberries (or pie filling) on top.
4️⃣ Chill
- Cover and refrigerate at least 2 hours until set.
Texture
✔ Buttery crumb base
✔ Light, fluffy cheesecake layer
✔ Fresh juicy blueberry topping
Storage
- Keeps in fridge 3–4 days
- Great for meal prep
- Do not freeze (texture may change)
