Mini Blueberry No Bake Cheesecakes!

While pinning like a madwoman the other night, I came across a recipe for cheesecake popsicles. The recipe not only sounded tasty, but it was easy, and as you already know, easy is my forte! Although the recipe was easy and sounded delicious, I couldn't help but want to make it my own and come up with an idea to make it better. Not that the recipe wasn't great to begin with, but you know what I mean!

This recipe makes about 48 mini muffin tin Cheesecakes so I recommend sharing with a friend or two!

What You Need:

16 Oz Heavy Whipping Cream

1 1/4 Cups Powdered Sugar

1 Tablespoon Brown Sugar

1 Tablespoon Unsalted Butter

1/2 Cup (or More) Fresh Blueberries

8 Oz Cream Cheese

Crushed Graham Crackers

(I used one "sleeve" (9 total) of graham crackers and smashed them)

What You Need To Do:

Start by taking out the cream cheese to let it soften while you are preparing the other ingredients. In your stand mixer, combine the heavy whipping cream and powdered sugar and mix on medium using your whisk attachment until you have the consistency of cool whip! This could take up to fifteen minutes so be patient! While you are making your whipped cream, combine blueberries, butter, and brown sugar in a small pan and heat on medium.

Butter is at the bottom.

Bring your blueberries to a saucy consistency then turn off the heat and let cool slightly. While the blueberries are cooling, combine the cream cheese with the whipped cream and mix thoroughly. 

Combine the blueberries with the whipped cream/cream cheese mixture and mix on medium speed.

Take spoonfuls of the cheesecake batter and put it into mini muffin tins, approximately one spoonful will fill the mini muffin! Make sure you leave a little bit of room! This recipe will yield two mini muffin tins (48 mini muffin size cheesecakes total) so if you only have one, throw the rest of the batter into your refrigerator while the first tin sets!

Top the cheesecake batter with your crushed graham crackers and place them in your freezer for approximately an hour. 

Once the cheesecakes are set, take a spoon to scoop them out of the mini muffin tins and put them on a plate to serve! Cheesecakes are best when firm (and they melt quickly, like ice cream!) so keep them in the freezer if you are not eating them!

I just made these for the first time tonight so I haven't tried them with any other flavors but I'm sure they would be amazing in strawberry, raspberry, cherry, or any other type of fruit! Enjoy!