🧁 𝑵𝒐-𝑩𝒂𝒌𝒆 𝑩𝒍𝒖𝒆𝒃𝒆𝒓𝒓𝒚 𝑽𝒂𝒏𝒊𝒍𝒍𝒂 𝑪𝒉𝒆𝒆𝒔𝒆𝒄𝒂𝒌𝒆 𝑪𝒖𝒑𝒄𝒂𝒌𝒆𝒔 🧁
Introduction
Craving a creamy, fruity dessert that doesn’t require turning on the oven? These No-Bake Blueberry Vanilla Cheesecake Cupcakes are the perfect solution! With a buttery graham cracker crust, a rich vanilla cheesecake filling, and bursts of fresh blueberries, these treats are ideal for summer gatherings or an elegant dessert table.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup fresh blueberries
For the Topping:
- Fresh blueberries
- Whipped cream
Instructions
1. Prepare the Crust
- Line a muffin tin with cupcake liners.
- In a bowl, combine graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of each cupcake liner to form a crust.
2. Make the Filling
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add powdered sugar and vanilla extract, and mix until fully combined.
3. Whip the Cream
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
4. Add Blueberries
- Fold the fresh blueberries gently into the cheesecake filling.
5. Assemble the Cupcakes
- Spoon the cheesecake mixture onto the prepared crusts in the cupcake liners, filling them almost to the top.
6. Chill the Cupcakes
- Refrigerate the cupcakes for at least 4 hours, or until the filling is firm and set.
7. Decorate and Serve
- Before serving, top each cupcake with fresh blueberries and a dollop of whipped cream.
Tips for Success
- Firm Crust: Press the crust mixture firmly into the liners for a sturdy base that won’t crumble.
- Room-Temperature Cream Cheese: Ensure cream cheese is softened for a smooth, lump-free filling.
- Fresh or Frozen Blueberries: Fresh blueberries work best, but frozen (thawed and drained) can be used if necessary.
FAQs
1. Can I substitute graham crackers in the crust?
- Yes, digestive biscuits, vanilla wafers, or crushed shortbread cookies make great alternatives.
2. How long can these cupcakes be stored?
- Store in an airtight container in the fridge for up to 3 days.
3. Can I make these cupcakes in advance?
- Absolutely! Prepare them a day ahead and keep them chilled until ready to serve.
Common Mistakes & Solutions
Mistake 1: Filling doesn’t set properly.
- Solution: Ensure the cupcakes chill for at least 4 hours or overnight for the best consistency.
Mistake 2: Crust falls apart when serving.
- Solution: Pack the crust mixture tightly and refrigerate briefly before adding the filling.
Mistake 3: Filling is lumpy.
- Solution: Use softened cream cheese and beat until completely smooth before adding other ingredients.
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