condiment · Dessert · egg-free · Fruit

Blueberry Cheesecake Cups

I had a cream cheese brick in my fridge and I was just daydreaming of a big cheesecake but did not have the patience or the time to whip up a beautiful decadent cake.  Instead I opted for a simpler version that can be accomplished in 30 minutes without any oven required, making it perfect for a hot day and can even be made in advance and just assemble at the last minute.  My kids were thrilled to assemble their own dessert!

Start by doing the blueberry compote and dump everything in a saucepan.  Bring to a boil and simmer about 5 minutes until the cornstarch goes to work and thickens up a little.  You want the blueberries to keep their shape so they explode in your mouth when you dive in.   Set aside and let it come down to room temperature before chilling in the refrigerator until ready to serve.

Last step is the whipped cream cheese.  In a stand mixer or with a hand mixer, whip the sugar and cream cheese until light and fluffy. Add the whipping cream a little at a time on low speed by integrating it in a slow drizzle on the side of your bowl (this is to prevent splashing on yourself 🙂 ).  Once all the cream has been added, whip on high until fluffy about 2 to 3 minutes. Chill in refrigerator until ready to use.

Simply assemble as your heart desires with Graham crackers either crushed or whole in glasses : Martini; shots; Mason Jars could be prepared ahead of time and taken with you on a picnic.

Ingredients:

Blueberry compote:

  • 2 cups of blueberries
  • 1/2 cup of brown sugar
  • Zest and juice of 1 lemon
  • 1 tbsp of cornstarch diluted in 2 tbsp of cold water

Filling:

  • 250 g of cream cheese (light or regular) at room temperature
  • 1 cup of 35% whipping cream
  • 1/4 cup of granulated sugar

Graham crackers

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