These easy Blueberry Cheesecake Cups are a simple no-bake dessert made with creamy mascarpone, whipped cream, crushed Petit Beurre biscuits and plenty of fresh blueberries.
The creamy vanilla cheesecake layer pairs beautifully with the fresh blueberry sauce, while the biscuit crumbs add a little crunch. Everything is layered in individual glasses, making this dessert perfect for guests, family dinners or whenever you want something sweet without spending hours in the kitchen.
The best part? There is no baking involved.
Blueberry Cheesecake Cups
Servings: 6
Chilling Time: Minimum 1 hour
Ingredients
For the Cheesecake Cream
- 250 g mascarpone
- 200 ml heavy cream, 30%
- 50–60 g powdered sugar
- 1 teaspoon vanilla extract
For the Blueberry Sauce
- 300 g blueberries
- 1 tablespoon powdered sugar
For the Biscuit Layer
- 120 g Petit Beurre biscuits
For Decoration
- a few fresh blueberries
How to Make Blueberry Cheesecake Cups
1. Prepare the Biscuits
Crush the Petit Beurre biscuits into small crumbs.
You can crush them in a food processor or place them in a sealed bag and crush them with a rolling pin.
2. Make the Blueberry Sauce
Place 300 g blueberries in a tall container.
Add 1 tablespoon powdered sugar and blend with an immersion blender until you have a smooth blueberry sauce.
You don’t need to blend it for long. A few seconds is enough to create a smooth sauce while keeping the colour bright and fresh.
3. Prepare the Cheesecake Cream
Whip the cold heavy cream until stiff.
Add the mascarpone, 50–60 g powdered sugar and vanilla extract.
Mix briefly until you have a smooth, creamy mixture.
Be careful not to overmix.
4. Assemble the Dessert
Prepare 6 individual dessert glasses.
Add approximately 20 g of crushed biscuits to the bottom of each glass.
Add a layer of the cheesecake cream.
Spoon a layer of blueberry sauce over the cream.
Add another layer of cheesecake cream.
Finish with a little more blueberry sauce and a few fresh blueberries.
5. Chill
Place the glasses in the refrigerator for at least 1 hour before serving.
The dessert can also be prepared a little earlier and kept chilled until you are ready to serve it.
Recipe Tips
- Use cold heavy cream straight from the refrigerator for the best whipping results.
- Don’t overmix the mascarpone and whipped cream. Mix only until the cream is smooth.
- You can make the blueberry sauce completely smooth or leave a few small pieces of blueberries for extra texture.
- If you want a beautiful, intense blueberry colour, don’t blend the blueberries for too long. A few seconds is enough.
- For a more pronounced biscuit layer, you can slightly increase the amount of crushed biscuits in each glass.
- For the prettiest presentation, use clear glasses so you can see all the colourful layers.
- Keep the desserts refrigerated until serving.
Storage
Keep the Blueberry Cheesecake Cups covered in the refrigerator.
They are best enjoyed within 2 days.
For the best texture, add the fresh blueberries for decoration shortly before serving.
Can I Make Them Ahead?
Yes. These dessert cups are perfect for making ahead.
You can prepare and assemble them several hours before serving and keep them refrigerated.
This also gives the biscuit layer a little time to soften from the cream and blueberry sauce.
Frequently Asked Questions
Can I use frozen blueberries?
Yes. Frozen blueberries can be used for the sauce. Allow them to thaw first and drain any excess liquid before blending.
For decoration, fresh blueberries are preferable because they look better and keep their shape.
Can I use another type of biscuit?
Yes. Petit Beurre biscuits can be replaced with other plain buttery biscuits or cookies.
Can I use cream cheese instead of mascarpone?
Yes. You can use full-fat cream cheese, although the flavour and texture will be slightly different. Mascarpone gives the dessert a particularly smooth and creamy texture.
How long do the cheesecake cups need to chill?
They need at least 1 hour in the refrigerator, but you can leave them chilled for several hours before serving.
Can I make these dessert cups the day before?
Yes. They can be assembled the day before and stored in the refrigerator. For the freshest appearance, add the final blueberries shortly before serving.
Why is my blueberry sauce not very bright?
This can happen if the blueberries are blended for too long or if they are very soft and watery. For a vibrant colour, blend them only briefly until the sauce is smooth.
Can I make the dessert less sweet?
Yes. Start with 50 g powdered sugar in the cream and adjust it to your taste.
Why You’ll Love These Blueberry Cheesecake Cups
These little desserts are creamy, fruity and incredibly easy to put together.
There is no oven, no complicated cheesecake base and no need to wait overnight. Just prepare the cream, blend the blueberries, layer everything into glasses and chill.
They also look beautiful on the table, thanks to the contrast between the creamy cheesecake layer and the vibrant blueberry sauce.
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