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Description:

These charming no-bake cheesecake cupcakes are filled with a smooth vanilla cream cheese base and topped with a sweet blueberry compote. Served in cupcake liners, they’re perfect for portioned desserts, parties, or a summer treat.

Origin:

Cheesecake traces back to ancient Greece, but this no-bake, cupcake-style version is a modern twist, made popular for being easy, elegant, and heat-freeβ€”ideal for warm months.

Ingredients (Makes 12 mini cheesecakes)

πŸͺ For the Crust:

  • 1 cup (100g) graham cracker crumbs or digestive biscuits
  • 4 tbsp (60g) unsalted butter, melted
  • 1 tbsp sugar (optional)

🧁 For the Vanilla Cheesecake Filling:

  • 8 oz (225g) cream cheese, softened
  • Β½ cup (120ml) heavy whipping cream
  • Β½ cup (60g) powdered sugar
  • 1 tsp vanilla extract

🫐 For the Blueberry Topping:

  • 1 cup (150g) fresh or frozen blueberries
  • 2 tbsp sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry)

Optional Ingredients:

  • Lemon zest (for tang in the filling)
  • Mint leaves for garnish
  • Vanilla bean paste instead of extract

Instructions:

πŸ”Ή 1. Make the Crust:

  1. Mix graham cracker crumbs, melted butter, and sugar.
  2. Spoon 1–2 tablespoons into each cupcake liner in a muffin tin.
  3. Press down firmly with the back of a spoon or small glass.
  4. Chill in the fridge while preparing the filling.

πŸ”Ή 2. Prepare the Filling:

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add powdered sugar and vanilla; beat until combined.
  3. In a separate bowl, whip the heavy cream to soft peaks.
  4. Gently fold the whipped cream into the cream cheese mixture until fully blended.
  5. Spoon or pipe the mixture onto the chilled crusts. Smooth the tops.
  6. Refrigerate for at least 4 hours (or overnight) to set.

πŸ”Ή 3. Make the Blueberry Topping:

  1. In a small saucepan, combine blueberries, sugar, and lemon juice over medium heat.
  2. Stir until berries start to break down (about 3–5 minutes).
  3. Add cornstarch slurry and cook another 1–2 minutes until thickened.
  4. Cool to room temperature, then spoon over set cheesecakes.

Tips for Success:

  • Use room-temperature cream cheese for a smooth texture.
  • Chill cupcakes fully to set before topping.
  • Don’t skip folding whipped cream gentlyβ€”it gives the cheesecake a mousse-like texture.

Recommendations:

  • Store in the fridge for up to 3–4 days.
  • Top with extra fresh berries and mint for a polished look.
  • Great for brunch, afternoon tea, or make-ahead dessert platters.

Nutrition (per cupcake, approx.):

  • Calories: 220
  • Protein: 3g
  • Carbs: 18g
  • Fat: 16g
  • Sugars: 12g
  • Fiber: 1g

Would you like a vegan or gluten-free version, or to turn these into a layered jar dessert?

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