Blueberry Cheesecake Dessert Cups

Ingredients

1. Graham cracker crust

• 1 cup (100 g) graham cracker crumbs or digestive biscuit crumbs

• 3 tablespoons (42 g) melted unsalted butter

• 1 tablespoon sugar (optional)

2. Cheesecake filling

• 8 oz (225 g) cream cheese, softened

• ½ cup (120 ml) heavy whipping cream, cold

• ⅓ cup (40 g) powdered sugar

• 1 teaspoon vanilla extract

• 1 teaspoon lemon juice

• ½ cup fresh blueberries

3. Blueberry topping

• 1½ cups fresh or frozen blueberries

• 3 tablespoons sugar, adjusted to taste

• 1 tablespoon lemon juice

• 1 teaspoon cornstarch

• 1 tablespoon water

4. Garnish

• ½ cup fresh blueberries

• A few mint leaves (optional)

Instructions

Step 1: Prepare the crust

1. Crush the graham crackers or digestive biscuits into fine crumbs.

2. Mix the crumbs with melted butter and optional sugar until evenly moistened.

3. Divide the mixture between four small dessert jars.

4. Press down gently with the back of a spoon to create a compact base.

5. Refrigerate while preparing the filling.

Step 2: Make the blueberry topping

1. Place 1½ cups blueberries, sugar, and lemon juice in a small saucepan.

2. Heat over medium-low heat for 5–8 minutes, stirring occasionally, until the berries soften and release their juices.

3. Mix the cornstarch with 1 tablespoon water in a separate cup.

4. Stir the cornstarch mixture into the blueberries.

5. Cook for another 1–2 minutes until glossy and slightly thickened.

6. Remove from the heat and let the topping cool completely.

Step 3: Make the cheesecake filling

1. Beat the softened cream cheese until smooth and creamy.

2. Add powdered sugar, vanilla extract, and lemon juice. Beat until combined.

3. In a separate bowl, whip the cold heavy cream until medium-stiff peaks form.

4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 4: Assemble the dessert cups

1. Spoon the cheesecake filling over the chilled biscuit crust.

2. Add a few fresh blueberries in the middle layer.

3. Add another layer of cheesecake filling if your jars have enough space.

4. Spoon the cooled blueberry topping generously over the cheesecake.

5. Decorate with fresh blueberries and mint leaves.

Step 5: Chill and serve

Cover the jars and refrigerate for at least 2–4 hours to allow the cheesecake filling to firm up and the flavors to develop. Serve chilled.

Nutrition Information

Estimated per serving, based on 4 servings.

Actual values depend on the biscuit brand, cream cheese, sugar, and portion size.

Helpful Tips

• For the smoothest filling: Make sure the cream cheese is at room temperature before beating.

• For a firmer dessert: Chill overnight or use slightly less whipped cream.

• For extra flavor: Add a little lemon zest to the cheesecake filling.

• For a shortcut: Use ready-made blueberry pie filling instead of homemade topping.

• For storage: Keep covered in the refrigerator for up to 3 days. Add fresh blueberry garnish just before serving.

Allergen Information

• Contains: Dairy (cream cheese, butter, whipping cream).

• May contain: Wheat or gluten from graham crackers or digestive biscuits.

• Nuts: The basic recipe contains no nuts as ingredients. Check packaged biscuit labels for possible nut cross-contact.

Serving suggestion: Serve these cheesecake cups straight from the refrigerator with extra fresh blueberries and a little crushed biscuit sprinkled on top for a beautiful finish.