Blueberry Cheesecake Bites Recipe

Creamy, no-bake blueberry cheesecake bites with a buttery graham cracker crust and fluffy cream cheese filling — the perfect easy dessert for any occasion.

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Course: Dessert

Cuisine: American

Prep Time: 20

Chilling Time: 2

Total Time: 2 20

Servings: bites

Calories: 165kcal

Cost: $8

Equipment

1 Muffin tin For shaping the cheesecake bites evenly
12 Paper liners Makes removal easy and mess-free
1 Electric mixer To beat the cream cheese smoothly
1 Silicone spatula For gentle folding of whipped cream
1 Shot glass To press the crust evenly
1 set Measuring cups & spoons Ensures consistent results
1 Freezer-safe container For storage or make-ahead prep

Ingredients

Crust

1 cup Graham cracker crumbs Crushed finely
⅓ cup Butter Melted
2 tablespoon Sugar Adds sweetness and helps bind

Cheesecake Filling

8 oz Cream cheese Softened to room temperature
¼ cup Powdered sugar For smooth texture
½ cup Heavy whipping cream Whipped until stiff peaks form
1 teaspoon Vanilla extract Adds flavor depth
1 cup Fresh blueberries Rinsed and patted dry

Topping

½ cup Fresh blueberries For garnish
2 tablespoon Blueberry jam Brushed for glossy finish
1 tablespoon Lemon zest Optional; adds brightness

Instructions

Line muffin tin with paper liners.
Mix graham crumbs, butter, and sugar until texture resembles wet sand.
Press crust into muffin cups and freeze.
Beat cream cheese until smooth.
Add powdered sugar and mix again.
Whip heavy cream to stiff peaks in another bowl.
Gently fold whipped cream into the cream cheese.
Fold in fresh blueberries.
Spoon mixture onto crusts and smooth tops.
Refrigerate at least 2 hours before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition