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No-Bake Blueberry Cheesecake Oat Cups

A close-up view of a No-Bake Blueberry Cheesecake Oat Cup with a bite taken out, showing the creamy filling and blueberry topping.
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Prepare individual servings of creamy blueberry cheesecake with a simple oat crust. This recipe requires no oven time and sets easily in the refrigerator.

Ingredients

Scale
  • 1 cup rolled oats
  • 1/4 cup melted butter
  • 2 tablespoons brown sugar
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon juice

Instructions

  1. Combine rolled oats, melted butter, and brown sugar in a bowl. Mix until the oats are coated.
  2. Press about 2 tablespoons of the oat mixture firmly into the bottom of 6 standard muffin cups lined with paper liners. Chill the crusts for 15 minutes.
  3. In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth.
  4. Gently fold the whipped heavy cream into the cream cheese mixture until just combined.
  5. In a small saucepan, combine blueberries and lemon juice. Heat over medium heat for 5 minutes until the berries soften slightly and release juice. Let cool for 10 minutes.
  6. Spoon the cheesecake filling evenly over the chilled oat crusts.
  7. Spoon the cooled blueberry mixture over the filling. Swirl gently with a toothpick if desired.
  8. Refrigerate the cups for at least 4 hours, or until firm, before serving.

Notes

  • Use quick-cooking oats if you prefer a softer crust texture.
  • If using frozen blueberries, do not thaw them before cooking them down with the lemon juice.
  • You can substitute graham cracker crumbs for half of the oats in the crust for a more traditional flavor.

Nutrition

Find it online: https://afripaket.com/no-bake-blueberry-cheesecake-oat-cups/