Go Back

No Bake Mini Blueberry Cheesecake Recipe

Easy and no bake blueberry cheese cake. perfect for any occasion dessert for a wedding or a birthday! 
Servings: 3 -4 cheesecakes (depending on the size of your glass)
Author: Nicolette Roux

Ingredients

Base:

  • 18 sweet crackers a good option are Graham crackers
  • 4 tablespoons butter

First floor:

  • 8 oz cream cheese
  • 1 cup whipping cream
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla extract

Blueberry Puree:

  • 1 cup blueberries
  • 4 tablespoons brown sugar
  • 2 teaspoon butter
  • ½ lime
  • Water as necessary

Second floor:

  • 8 oz cream cheese

Topping:

  • Blueberries as desired
  •  
  • Whipped cream

Instructions

  • Base
  • Crush the crackers until they resemble breadcrumbs.
  • Melt the butter in a saucepan on medium-high heat and mix it with the crackers.
  • Place 1 ½ (or as desired) tablespoon of your mix Into each glass.
  •  

First floor:

  • In a blender, blend all ingredients for the first floor until smooth and place two tablespoons (or as desired) of your mixture into each glass.
  •  

Blueberry Puree:

  • Blend your berries, half a lime, and brown sugar. Add enough water to make it easy for the blender to combine all ingredients.
  • Move your blueberry puree to a saucepan and let it simmer for 8 minutes. Stir occasionally. Set aside to cool for a few minutes.
  •  

Second floor:

  • In a blender, blend your blueberry puree with the cream cheese until smooth.
  • Place 2 tablespoons (or as desired) of your mixture in each glass. 
  •  

Topping:

  • Top with blueberries and whipped cream 
  •  

Notes

Optional: For a creamier consistency, refrigerate for an hour before topping your cheesecake with blueberries and whipped cream.