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🫐 Blueberry Cheesecake Cups

Blueberry Cheesecake Cups

Blueberry Cheesecake Cups — creamy no-bake cheesecake, deep purple blueberry topping, cold in a cup. No oven needed!
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Prep Time 20 minutes
Refrigeration Time 2 hours
Total Time 2 hours 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 2 blocks cream cheese, softened Each block is 8 oz
  • 62 g powdered sugar Adjust sweetness to taste
  • 1 tsp vanilla extract Use pure vanilla for best flavor
  • 1 tub Cool Whip, thawed 8 oz tub
Topping
  • 1 can blueberry pie filling 21 oz can

Equipment

  • Electric Mixer
  • Clear Cups

Method
 

  1. Beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
  2. Fold in Cool Whip gently until light and creamy.
  3. Spoon cheesecake filling into clear cups — about ¾ full.
  4. Spoon blueberry pie filling on top of each cup.
  5. Refrigerate 2 hours. Serve cold.

Notes

Filming a slow pour of the blueberry filling on top of the white cheesecake creates a visually appealing effect.