Whip up this indulgent no bake blueberry cheesecake in less than 30 minutes with very basic ingredients. It’s creamy, velvety and packed with blueberry flavor.
Cheesecakes are so easy and versatile, any cheesecake dessert is tasty whether it’s strawberry swirl cheesecake bars, caramel pecan cheesecake or pumpkin cheesecake bars! No matter what flavor, cheesecake is always a good idea for dessert.
Why is this no bake mini cheesecake recipe a winner?
This is the best no bake cheesecake recipe you’re going to find. No whipped cream or Cool Whip in this one, my friends. It’s lightly sweetened and has genuine blueberry flavor in every bite. Like our raspberry no bake cheesecake dip and 4-ingredient pomegranate parfait, this cheesecake recipe is absolutely simple and it’s flavored with real fruit just like these strawberry cheesecake cupcakes. No artificial flavor or weird coloring added to these beauties!
This is a no-fuss cheesecake recipe that doesn’t require any special skills or tools. Plus, since it’s made in individual cute jars, no cutting is required.
What goes into a no bake blueberry cheesecake recipe?
The ingredients I used to make these no bake mini blueberry cheesecakes are very basic: graham crackers and butter, cream cheese, sour cream, powdered sugar, and, to top it all off, all you need is some blueberries cooked with a little bit of sugar. You can use either fresh or frozen blueberries for this blueberry cheesecake recipe. Same as Chocolate Magic Custard Cake this dessert is also made with simple ingredients but tastes amazing!
How to make no bake mini cheesecakes with blueberry topping
This no bake cheesecake has three steps:
- Blueberry topping: Cook 2 cups blueberries with some sugar until they start popping. Let the topping cool completely.
- Crust: Mix graham crackers crumbs with melted butter and divide it between small jars. Press the graham cracker crust firmly at the bottom of the jars.
- Cheesecake: This is the easiest part. All you need to do is to mix cream cheese, sour cream and powdered sugar in a bowl and top the graham crackers crust with this cheesecake filling.
Once the blueberry topping is cool, top the cheesecake filling and let it cool in the fridge for 30 minutes to an hour before serving.
Can I make this no bake mini cheesecake ahead of time?
Yes! What I do is that I make the the crust, the filling, and the topping and store them in three different containers. Then when it’s time to serve, I divide them among the jars. This way they stay fresh and the crust won’t get soggy. You can make this no bake blueberry cheesecake up to 24 hours before serving.
Notes and tips for making these mini cheesecakes:
- I used fat free cream cheese and low fat sour cream in this recipe but feel free to use full fat if that’s preferred.
- Make sure all your ingredients are at room temperature before you start making this no bake blueberry cheesecake.
- These mason jar cheesecakes are portable, meaning you can assemble them and take them to a party, gathering, or just a picnic!
- You can have two layers of cheese filling and two layers of blueberry sauce: the more the merrier!
- You can use frozen blueberries to make the blueberry sauce. Make sure they’re thawed and also add one teaspoon of cornstarch to the sauce while cooking to make it thicker.
I like to make these blueberry cheesecakes ahead of time and let them chill in the fridge for a couple of hours, but if you can’t wait until they are cool (I couldn’t. I ate half of one right away), you can just have them once you’re done making them!
More Blueberry Recipes For You:
- Blueberry Galette
- Blueberry Rolls
- Blue Ribbon Blueberry Cobbler
- Unicorn Blueberry Pie
- Lemon Blueberry Poke Cake
- Bluberry crumble bars
- Baked lemon blueberry donuts
No Bake Mini Blueberry Cheesecake
- 2 cups blueberries
- 1 tablespoon sugar
- 4 graham crackers
- 2 tablespoons butter melted and cooled
- 8 oz cream cheese I used fat free room temperature
- 1 tablespoon sour cream I used light room temperature
- 3 tablespoons powdered sugar
Mix blueberries and sugar in a small sauce pan and place it over medium heat. Stir occasionally until blueberries release some of their juice. about 15 minutes. Set aside.
Crush the graham crackers finely in a food processor. Pour the melted butter over crushed graham crackers and mix. Press the graham cracker crust at the bottom of four small mason jars using your fingers. Place the small mason jars in the fridge.
Mix all the ingredients in a bowl using a whisk or a hand mixer until smooth and creamy. Set aside.
Take the small jars out of the fridge, full the jars with cheesecake and top them with blueberry topping. Let chill in the fridge until ready to serve.