Go Back
As the temperatures rise and the days grow longer, the allure of no-bake desserts becomes increasingly appealing. These delightful treats allow you to indulge your sweet tooth without the heat of an oven, making them a perfect choice for summer gatherings, picnics, or simply a refreshing dessert at home. One such exquisite no-bake dessert is the No-Bake Blueberry Cheesecake Bombs. This charming recipe captures the essence of summer with its vibrant blueberries, creamy textures, and the ease of preparation that no-bake desserts are known for.

No-Bake Blueberry Cheesecake Bombs

Beat the summer heat with these No-Bake Blueberry Cheesecake Bombs, a delightful treat that's as easy to make as it is delicious. Featuring a creamy cheese filling blended with fresh blueberries, these portable dessert bites are perfect for gatherings, picnics, or just a sweet indulgence at home. With minimal prep and no oven required, you'll enjoy all the classic cheesecake flavors in a light, refreshing form. Elevate your summer dessert game with this fun recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened at room temperature

1/2 cup powdered sugar

1 teaspoon pure vanilla extract

1 cup fresh blueberries (plus extra for garnish)

1/4 cup sour cream

1/4 cup heavy whipping cream

Pinch of salt

Cooking spray or mini cupcake liners (for easy release)

Instructions
 

Prepare the Base:

    In a medium-sized mixing bowl, combine the graham cracker crumbs with the melted butter. Stir thoroughly until the crumbs are evenly coated and have a texture similar to wet sand. Press approximately one tablespoon of this mixture firmly into the base of each mini cupcake liner or lightly greased muffin pan, ensuring they are compact. Place the filled liners in the freezer to set for about 10 minutes.

      Make the Cheesecake Filling:

        In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it is smooth and creamy with no lumps. Gradually add the powdered sugar, vanilla extract, and sour cream, continuing to mix until the ingredients are fully combined and the mixture becomes fluffy and light.

          Incorporate Blueberries:

            Gently fold the fresh blueberries into the cream cheese mixture using a rubber spatula. Be careful to avoid mashing the berries too much; they should remain somewhat whole for delightful bursts of flavor with each bite.

              Whip the Cream:

                In a separate bowl, pour in the heavy cream and add a pinch of salt. Using an electric mixer, whip the cream until stiff peaks form. Then, carefully fold the whipped cream into the cream cheese mixture. This step adds lightness and a beautiful, fluffy texture to the filling.

                  Assemble the Bombs:

                    Remove the graham cracker crusts from the freezer. Using a cookie scoop or tablespoon, fill each cup with the cheesecake filling, smoothing the tops gently with a spatula. Tap the pan lightly on the counter to help remove any trapped air bubbles.

                      Chill:

                        Cover the mini cheesecake bombs with plastic wrap and place them in the refrigerator. Let them chill for at least 4 hours, or overnight if possible, to enhance the flavor and texture.

                          Serve:

                            After the cheesecake bombs have set, carefully peel them from the liners. Top each with extra fresh blueberries for a pop of color and additional flavor. Serve chilled for a refreshing and delightful no-bake dessert!

                              Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12