Description

Creamy no-bake cheesecake layered with buttery graham cracker crust and sweet blueberry sauce, served in individual cups for an elegant and effortless dessert.

Ingredients

Scale

1 cup graham cracker crumbs

3 tablespoons melted unsalted butter

8 ounces softened cream cheese

1/3 cup granulated sugar

1 teaspoon vanilla extract

1 cup whipped topping, thawed

1.5 cups blueberries

2 tablespoons granulated sugar (for topping)

1 teaspoon lemon juice

1/2 teaspoon lemon zest

Instructions

1. Combine graham cracker crumbs and melted butter and press 1 tablespoon into the bottom of each cup, then chill.

2. In a saucepan, cook blueberries with 2 tablespoons sugar and lemon juice over medium heat for 5–7 minutes until thickened, then cool.

3. Beat cream cheese, 1/3 cup sugar, vanilla extract, and lemon zest until smooth, then fold in whipped topping.

4. Layer 2 tablespoons cheesecake filling over crust in each cup, top with blueberry sauce, and repeat if desired.

5. Cover and refrigerate for 1–2 hours before serving, then garnish with fresh blueberries and graham crumbs.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: dessert
Method: no bake
Cuisine: american

Nutrition

Serving Size: 2 ounces

Keywords: no bake blueberry cheesecake cups, cheesecake shooters recipe, no bake cheesecake shooters, mini cheesecake shooters, dessert shooters recipes, shot glass desserts