Four mini dessert cups with cream, berry topping, and crumbled nuts are arranged on a decorative cake stand. The word “Recipe” is written across the image in cursive font, making it the perfect inspiration for your next gathering—pair these sweet treats with a refreshing iced tea recipe for an elegant touch.
June 30, 2026

No-Bake Blueberry Cheesecake Cups

The St. James Tearoom

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.

Four glass cups of dessert topped with whipped cream and crumbled nuts are displayed on a white cake stand, echoing the elegance you might find when serving an Iced Tea Recipe at a summer gathering. The word “Recipe” is overlaid on the image, while a floral arrangement softly decorates the blurred background.

No-Bake Blueberry Cheesecake Cups

Servings: 10
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Ingredients Instructions

Ingredients
  

For the Graham Cracker Crumbs
  • 1 ½ cups graham cracker crumbs about 1 1/2 sleeves of crackers
  • 3 oz butter melted
  • 2 Tbsp. brown sugar
  • ⅛ tsp. salt
For the Blueberry Sauce
  • 2 ½ cups frozen blueberries or use fresh
  • ⅓ cup granulated sugar
  • ¼ cup hot water
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cold water
  • 1 Tbsp. cornstarch
  • ½ tsp. vanilla
  • ⅛ tsp. salt
For the Cheesecake Cups
  • 12 oz. cream cheese, softened
  • ¾ cup powdered sugar
  • ½ 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.
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