Celebrate the 4th with a little teatime flair! Fun and elegant, creamy and delicious, these festive little cups make for an easy Independence Day dessert sure to please the eye and the taste buds.

No-Bake Blueberry Cheesecake Cups

Makes about 10 servings

Ingredients:

For the Graham Cracker Crumbs

• 1 1/2 cups graham cracker crumbs (about 1 1/2 sleeves of crackers)
• 3 oz butter, melted
• 2 Tbsp. brown sugar
• 1/8 tsp. salt

For the Blueberry Sauce

• 2 1/2 cups frozen blueberries (or use fresh)
• 1/3 cup granulated sugar
• 1/4 cup hot water
• 1 Tbsp. lemon juice
• 1 Tbsp. cold water
• 1 Tbsp. cornstarch
• 1/2 tsp. vanilla
• 1/8 tsp. salt

For the Cheesecake Cups

• 12 oz. (1 1/2 packages) cream cheese, softened
• 3/4 cup powdered sugar
• 1/2 Tbsp. lemon juice
• 2 tsp. vanilla
• 3 cups whipped cream, divided (stiff peaks)

Instructions:

1. Preheat the oven to 350°F.
2. Mix the graham cracker crumbs with melted butter, sugar, and salt. Lay out on cookie sheet and bake for 4–5 minutes, stirring every 2 minutes. Set aside.
3. Put frozen blueberries, granulated sugar, hot water, and lemon juice in a saucepan. Cook over medium heat for 10–12 minutes until the blueberries start to break down, stirring often. (If you use fresh blueberries, it will take less time for them to break down).
4. In a small bowl, mix together cold water and cornstarch. Add the mixture to the blueberries in the saucepan while stirring. Stir and cook for 20–30 seconds, until thickened. Remove from heat and stir in vanilla and salt. Chill in the refrigerator.
5. Beat the softened cream cheese for 2 minutes. Add the powdered sugar, lemon juice, and vanilla and mix until smooth. Fold in 2 cups of the whipped cream.
6. Pipe the cheesecake mixture into small (2 oz) glasses about 2/3 full. Top with ~2 tsp. blueberry sauce each, then top with a small swirl of the remaining whipped cream. Sprinkle a generous portion of graham cracker crumbs over the whipped cream. Chill in refrigerator until ready to serve.

Enjoy!