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No-bake blueberry vanilla cheesecake cupcakes topped with fresh blueberries
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No-Bake Blueberry Vanilla Cheesecake Cupcakes

Delight in these creamy no-bake blueberry vanilla cheesecake cupcakes, featuring a crunchy graham cracker crust and a luscious blueberry topping, perfect for any gathering.
Prep Time20 minutes
Total Time4 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Blueberry Cupcakes, Cream Cheese Dessert, Easy Dessert, No-Bake Cheesecake
Servings: 12 cupcakes
Calories: 225kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs Provides a sweet, crunchy base.
  • 0.25 cups granulated sugar A touch of sweetness.
  • 0.5 cups unsalted butter, melted Binds the crust together.

For the cheesecake filling

  • 16 oz cream cheese, softened The star ingredient for creaminess.
  • 0.5 cups powdered sugar Adds sweetness and thickness.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 cups whipped cream Provides lightness and texture.
  • 1 cup fresh blueberries Adds flavor and color.

For the topping

  • 1 cup blueberry pie filling For a luscious topping.
  • 0.5 cups fresh blueberries To create an attractive presentation.

Instructions

Preparation

  • Line a cupcake pan with cupcake liners to prepare for the crust.
  • Mix graham cracker crumbs, sugar, and melted butter in a bowl until well combined. Press the mixture evenly into the bottom of each cupcake liner to create a sturdy crust.

Filling

  • In a large bowl, beat softened cream cheese until it’s smooth. Gradually add the powdered sugar and vanilla extract, mixing well until all ingredients are combined and the mixture is creamy.
  • Fold in the whipped cream gently to keep the light texture, then add in the fresh blueberries, folding them carefully to maintain their shape.

Assembly

  • Spoon the cheesecake filling evenly over the crust in each cupcake liner, smoothing the tops with a spatula.
  • Refrigerate the cheesecake cupcakes for at least 4 hours, or until set.
  • Once set, top each cupcake with a spoonful of blueberry pie filling and a few fresh blueberries.

Serving

  • Serve chilled and enjoy the delightful experience of these no-bake blueberry vanilla cheesecake cupcakes!

Notes

Use room-temperature cream cheese for a smoother texture. Customize with a hint of lemon zest or a splash of almond extract. These cupcakes can be made a day in advance for stress-free entertaining. Store in the refrigerator for up to 5 days or freeze for up to 2 months.