No-Bake Blueberry Vanilla Cheesecake Cupcakes
Delightful no-bake cupcakes with a creamy vanilla cheesecake filling, crunchy graham cracker crust, and a vibrant blueberry topping.
Servings: 12 cupcakes
Calories: 250kcal
Ingredients
For the crust
- 1.5 cups graham cracker crumbs For a crunchy, buttery base.
- 0.25 cups granulated sugar To add sweetness to the crust.
- 0.5 cups unsalted butter, melted Binds the crust together.
For the filling
- 16 oz cream cheese, softened Provides a luscious, creamy texture.
- 0.5 cups powdered sugar Sweetens the cream cheese filling.
- 1 teaspoon vanilla extract Enhances flavor.
- 1 cups whipped cream Adds fluffiness to the filling.
- 1 cups fresh blueberries Brings color and tartness.
For the topping
- blueberry pie filling For topping the cupcakes.
- fresh blueberries For garnish.
Instructions
Preparation
- Line a cupcake pan with cupcake liners.
- In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly.
- Press the mixture into the bottom of each cupcake liner, forming a crust.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until well incorporated.
- Gently fold in the whipped cream until light and airy.
- Fold in the fresh blueberries, ensuring they are evenly distributed.
- Spoon the filling over the crusts in the cupcake liners and smooth the tops.
- Refrigerate for at least 4 hours to set.
- Top with blueberry pie filling and garnish with fresh blueberries before serving.
- Serve chilled and enjoy!
Notes
Consider using a clear glaze for a shiny topping. Substitute whipped cream with coconut cream for a lighter version. These cupcakes can be frozen for later enjoyment.