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No-Bake Blueberry Vanilla Cheesecake Cupcakes

A delightful twist on classic cheesecake, these no-bake cupcakes feature a creamy filling with fresh blueberries and a crunchy graham cracker crust, perfect for any occasion.
Prep Time30 minutes
Total Time4 hours
Course: Dessert, Snack
Cuisine: American
Keyword: Blueberry Cupcakes, Cheesecake Cupcakes, Dessert Recipe, Easy Dessert, No-Bake Cheesecake
Servings: 12 cupcakes
Calories: 250kcal

Ingredients

For the crust

  • 1.5 cups 1 1/2 cups graham cracker crumbs For that sweet and crunchy crust
  • 0.25 cups 1/4 cup granulated sugar Adding a touch of sweetness to the crust
  • 0.5 cups 1/2 cup unsalted butter, melted Bringing richness and binding the crumbs

For the filling

  • 16 oz 16 oz cream cheese, softened The creamy base for our cheesecake
  • 0.5 cups 1/2 cup powdered sugar Ensuring a smooth texture and sweet flavor
  • 1 teaspoon 1 teaspoon vanilla extract Enhancing the overall flavor profile
  • 1 cup 1 cup whipped cream For softness and lightness in the filling
  • 1 cup 1 cup fresh blueberries Bursting with flavor and color

For the topping

  • Blueberry pie filling For a wonderfully sweet topping
  • Fresh blueberries The perfect fresh garnish for each cupcake

Instructions

Preparation

  • Line a cupcake pan with cupcake liners to hold your cheesecake cupcakes.
  • In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined, then press this crumb mixture firmly into the bottom of each cupcake liner to form a solid crust.
  • In a large bowl, beat the softened cream cheese until smooth and creamy, then gradually add the powdered sugar and vanilla extract, continuing to mix until well blended.
  • Gently fold in the whipped cream to the cream cheese mixture, ensuring you maintain the lightness.
  • Carefully fold in the fresh blueberries, letting their beautiful color spread throughout the filling.
  • Spoon the creamy filling over the prepared crust in each cupcake liner and smooth the tops with a spatula.
  • Refrigerate the cupcakes for at least 4 hours or until the filling is firmly set.
  • Once set, add a generous spoonful of blueberry pie filling on top of each cupcake, followed by a few fresh blueberries.
  • Serve chilled and enjoy!

Notes

Store covered in the refrigerator for up to one week. These cupcakes freeze beautifully; just wrap each in plastic wrap and place them in an airtight container. For a healthier option, consider using reduced-fat cream cheese and light whipped cream.