You know those little desserts that disappear from the tray faster than you can say “seconds”? That’s exactly what happens with these mini blueberry cream cheese cups! I first made them for my niece’s birthday party last summer, and let me tell you, they were gone before the cake even got cut. The best part? They’re ridiculously easy to throw together, with just a handful of ingredients and zero baking required. Imagine pillowy cream cheese filling, sweet-tart blueberries, and a buttery graham cracker crust, all in one perfect, poppable bite. Trust me, once you try these little beauties, you’ll be making them for every gathering (and sneaking a few for yourself, too).
Why You’ll Love These Mini Blueberry Cream Cheese Cups
Let me count the ways these little cups will steal your heart (and your taste buds)! First off, they’re no-bake, no oven, no sweat, just pure dessert magic. The creamy, dreamy filling is like cheesecake’s lighter, happier cousin, and those juicy blueberries? They add the perfect pop of freshness. Plus, they’re bite-sized, which means you can “test” one (or three) without guilt. Ideal for parties, picnics, or just because, these mini cups are the ultimate crowd-pleaser. Oh, and did I mention they come together in 15 minutes flat? Yeah, you’re welcome.
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15-Minute Mini Blueberry Cream Cheese Cups: Irresistible Bliss
- Total Time: 1 hour 15 mins
- Yield: 12 mini cups 1x
- Diet: Vegetarian
Description
Mini blueberry cream cheese cups are a delightful dessert combining sweet blueberries with creamy cheese filling in a bite-sized treat.
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 1/2 cup fresh blueberries
- 1 tbsp lemon juice
Instructions
- Mix graham cracker crumbs and melted butter. Press into mini muffin cups to form crust.
- Beat cream cheese, powdered sugar, and vanilla until smooth. Spoon into crusts.
- Toss blueberries with lemon juice. Top each cup with berries.
- Chill for at least 1 hour before serving.
Notes
- Use room temperature cream cheese for smoother filling.
- Swap blueberries for strawberries if preferred.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Ingredients for Mini Blueberry Cream Cheese Cups
Okay, let’s gather our goodies! You’ll be shocked how few ingredients you need to make these irresistible treats. Here’s what you’ll want to grab from your pantry and fridge:
- 1 cup graham cracker crumbs: finely crushed (about 8 whole crackers, but I always crush extra because… reasons)
- 3 tbsp melted butter: unsalted is my preference, but use what you’ve got
- 1/2 cup cream cheese: softened to room temperature (this is non-negotiable for that silky texture!)
- 1/4 cup powdered sugar: sifted if you’re feeling fancy
- 1/2 tsp vanilla extract: the real stuff makes all the difference
- 1/2 cup fresh blueberries: plump and juicy ones
- 1 tbsp lemon juice: just a quick squeeze to brighten everything up
See? Told you it wasn’t complicated. Now let’s turn these simple ingredients into something magical!
How to Make Mini Blueberry Cream Cheese Cups
Alright, let’s get to the fun part, making these little bites of heaven! I promise it’s so easy you’ll wonder why you haven’t been making them every week. Just follow these simple steps, and you’ll have a tray of irresistible treats in no time.
Preparing the Crust
First things first: that buttery, crunchy base. Grab your mini muffin tin, no need for liners if you don’t have them, but I like using them for easy removal. Mix your graham cracker crumbs with melted butter until it looks like wet sand. Now here’s my trick: use a small spoon or the back of a measuring cup to press the mixture firmly into each cup. You want it packed tight so it holds together when you bite in. Pop the tray in the fridge for 10 minutes while you make the filling, this helps the crust set.
Making the Cream Cheese Filling
Now for the star of the show: that luscious cream cheese filling. Make sure your cream cheese is at room temperature, I can’t stress this enough! Cold cream cheese will leave you with lumpy filling, and nobody wants that. Beat it with powdered sugar and vanilla until it’s completely smooth and fluffy. I like to use my hand mixer for about 2 minutes, but a sturdy spoon and some elbow grease work too. Taste it (quality control, right?) and add a pinch more sugar if you like it sweeter.
Assembling and Topping
Time to bring it all together! Spoon the cream cheese mixture into your chilled crusts, fill them almost to the top. Now toss those beautiful blueberries with lemon juice (this keeps them bright and adds a little zing). Place 2-3 berries on each cup, gently pressing them in just enough so they stay put. Here comes the hard part: walk away and let them chill for at least an hour. I know, the waiting is torture, but trust me, it’s worth it for that perfect set texture.
Tips for Perfect Mini Blueberry Cream Cheese Cups
Want to make sure your mini cups turn out flawless every time? Here are my tried-and-true secrets: First, room-temperature cream cheese is non-negotiable, cold cheese equals lumpy filling, and we’re going for silky smooth. Second, don’t skip the chilling time! That hour in the fridge makes all the difference for the perfect set. For easy removal, run a butter knife around the edges before popping them out. And here’s a pro move: store them in an airtight container with wax paper between layers. They’ll keep beautifully in the fridge for up to 3 days, if they last that long!
Variations for Mini Blueberry Cream Cheese Cups
One of the best things about these little cups? They’re like a blank canvas for your dessert creativity! My niece begged me to make them with strawberries last summer, and wow, they were a hit. Swap blueberries for raspberries or blackberries if you’re feeling fancy. Want some extra zing? Add a teaspoon of lemon zest to the cream cheese filling, it brightens everything up beautifully.
Feeling adventurous with the crust? Try crushed vanilla wafers or shortbread cookies instead of graham crackers. Chocolate lovers can mix a tablespoon of cocoa powder into the crust mixture (trust me, it’s divine). And for special occasions, I’ll sometimes drizzle melted white chocolate over the tops, because why not make something already delicious even more irresistible? If you enjoy these types of small, decadent treats, you might also love our recipe for mini chocolate cream cups.
Serving and Storing Mini Blueberry Cream Cheese Cups
Here’s the best part about these little beauties: they’re ready whenever you are! Serve them straight from the fridge, that chill makes the cream cheese filling extra dreamy. I like to arrange them on a pretty platter with a few extra blueberries scattered around for garnish. They’re perfect for parties because you can make them ahead (more on that in a sec) and just pull them out when guests arrive. For more party-ready ideas, check out our guide to creating a mini assorted dessert platter.
Now, about storing them, these cups keep beautifully in the fridge for up to 3 days. Just pop them in an airtight container with wax paper between layers so they don’t stick together. Pro tip: if you’re making them ahead, wait to add the blueberries until right before serving, that way they stay plump and fresh-looking. And whatever you do, don’t try to freeze them! The texture goes all wonky, and we want these little cups to stay perfect. If you’re looking for other no-bake options, you might enjoy these no-bake mini dessert shots.
Nutritional Information for Mini Blueberry Cream Cheese Cups
Now, I’m no nutritionist, but I know some folks like to keep track of what they’re enjoying. Here’s the scoop on these little treats, just remember, these numbers are estimates (because let’s be real, who measures crushed graham crackers to the exact crumb?).
Each mini blueberry cream cheese cup comes in at about 120 calories, with:
- 7g total fat (4g saturated)
- 12g carbs (1g fiber, 8g sugar)
- 2g protein
- 85mg sodium
Not too shabby for such a satisfying little bite! The blueberries pack in some antioxidants, and the cream cheese gives you a nice protein boost. I always say everything in moderation, though good luck stopping at just one of these cuties! For more ideas on easy, delicious recipes, visit Family Tastes.
Frequently Asked Questions About Mini Blueberry Cream Cheese Cups
I get asked about these little cups all the time, here are the answers to everyone’s burning questions!
Can I use frozen blueberries instead of fresh?
You sure can, but here’s the trick: thaw and pat them completely dry first. Frozen berries release extra juice that can make your cups soggy. I like to toss them in the lemon juice while still frozen, helps them soak up that bright flavor as they thaw!
How far ahead can I make these?
The crust and filling can hang out in the fridge separately for up to 24 hours, just assemble right before serving. Fully made cups keep beautifully for 3 days (if they last that long!). Pro tip: wait to add the blueberries until an hour before serving to keep them perky.
My cream cheese filling is lumpy, what went wrong?
Two likely culprits: cold cream cheese or not mixing long enough. Take it from me, room temp is everything! If you’re in a pinch, microwave the cream cheese for 5-second bursts (just don’t let it melt). And beat it until you’re absolutely positive there are no lumps left, about 2 minutes with a mixer.
Can I make these without a mini muffin tin?
Absolutely! Use regular muffin tins for bigger portions (just double the chilling time). No muffin tin at all? Line a small baking dish with parchment for easy scooping, it’ll be more like a dip, but just as delicious. If you prefer a different style of no-bake treat, check out our no-bake mini cheesecake cups.
Why add lemon juice to the blueberries?
That little splash does double duty: it keeps the berries bright and prevents browning, plus adds the perfect zing to balance the sweet filling. No fresh lemons? A teaspoon of bottled juice works fine, just don’t skip it!
Okay, now it’s your turn! I want to hear all about your mini blueberry cream cheese cup adventures. Did you stick with the classic recipe or try one of the fun variations? Maybe you discovered a brilliant new twist, I’m always looking for excuses to make these again! If you enjoy blueberry desserts, you might also like our mini lemon blueberry dessert cups.
Drop a comment below and tell me how yours turned out. Did they disappear as fast as mine always do? Snap a photo of your pretty little cups, I’d love to see your creations! And if you loved this recipe as much as my family does, give it a star rating so other dessert lovers can find it too. Happy baking (or should I say happy no-baking)!