Little Foodies: Blueberry No-Bake Cheesecakes

The Foodies' KitchenJuly 25, 2018

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

These individual cheesecake desserts with blueberry sauce are perfect for any gathering at home, or even a picnic day. They can be made in small mason jars and be ready to take on the go, or you can do what we did and use short glasses so they look fancy.

We love these type of recipes that you can make ahead. This is a dessert can be prepared one day ahead, refrigerate and when you serve it the next it will be just as good.

This is a simple recipe but a little bit more elaborate, and perfect for the older kids to make. There are many steps, but in a nutshell, first you need to make the cookie crumb base, then prepare the sauce at a stove top (under supervision) then letting it cool, and finally prepare the cheesecake base and start putting them together.

For the younger kids, so its easier to fill the glasses o mason jars, we recommend placing the cheesecake mix in a piping bag. This will make that filling step easier for them, just making sure you let them know up to where they need to fill each glass (it’s about two tablespoons). We are sure that you will love the recipe as much as we do, and the little ones will be so proud about how this dessert looks.

At Almacenes Siman we found a variety of these short glasses, a large bowl to mix the cream cheese in, and as usual a wide variety of placemats. Now, our favorite item is always for sure the set of four small melamine bowls that have a small silicone ring in the base so they avoid slipping and accidents in the kitchen.

Helga & Kitty

Blueberry No-Bake Cheesecakes

Recipe adapted from Brit & Co.
Makes 6 individual cheesecakes

Ingredients:
14 whole graham crackers
4 tablespoons unsalted butter, melted
3 tablespoons brown sugar
pinch of salt
2 ½ cups fresh blueberries
juice of half a lemon
2 tablespoons cold water
½ cup fine granulated sugar
1 tablespoon cornstarch mixed with 2 tablespoons cold water
(2) 8-ounce packs cream cheese
1 teaspoon vanilla extract
¾ cup confectioner’s sugar
¾ cup heavy cream
lemon zest

Procedure:

Put graham crackers into a large ziplock bag and crush into crumbs using the end of a rolling-pin. Add the cookie crumbs into a big bowl and mix in the melted butter, brown sugar and a pinch of salt until thoroughly combined. Set aside.
Place the blueberries, lemon juice and granulated sugar in a pan and heat gently until the blueberries start to break down and the mixture is hot. Gently stir in the cornstarch, which has already been mixed with cold water (as not to break up the blueberries too much) and heat through, while stirring for another 30 seconds until the blueberry mix has thickened. Turn off the heat and allow to cool.
Place the cream cheese in a bowl and mix with a hand whisk until the cream cheese has loosened to a smooth consistency. Add the vanilla extract and confectioner’s sugar, then whisk again until combined.
Whisk the heavy cream in a separate bowl until thick, but still soft.
Spoon the whipped cream into the cream cheese and gently stir to combine.
Spoon 3 heaping tablespoons of the cracker crumbs into the bottom of a mason jar and push down with a spoon or the end of a small rolling-pin. Gently spoon on 2 heaping tablespoons of the cream cheese mixture and level it. Add 2 tablespoons of the blueberry mixture.
Repeat for the other mason jars, then top with a little lemon zest. Put the lid on and refrigerate until needed.

Download Printable

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

Want more?

You can subscribe to our newsletter and we’ll send you the monthly recipes! You can also keep up to date on Facebook, Twitter, Instagram, Pinterest, or Tumblr.