Delightful Blueberry Cheesecake Cups
Indulge in these exquisite no-bake cheesecake cups, perfect for any occasion! Made using small 3-inch chicken or tuna cans, these delightful treats are layered with a rich cream cheese filling and topped with luscious blueberry pie filling. With the choice of your favorite cookie crumbs, whether graham cracker, vanilla, or something unique, these cheesecake cups offer a customizable experience. I prefer using reduced-fat ingredients to keep it lighter without compromising on flavor. Ideal for parties, picnics, or a sweet treat at home!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
margarine
1/3 cup (softened)
vanilla cookie crumbs
1 cup (your choice of crumbs)
Knox unflavored gelatin
1 ounce (softened in warm water)
warm water
1/4 cup (for softening gelatin)
cream cheese
8 ounces (softened)
sugar
1/2 cup (none)
sour cream
1/2 cup (none)
lemon juice
1 tablespoon (none)
blueberry pie filling
3/4 cup (for mixing and topping)
Instructions
1
Begin by prepping your small cans: Use softened margarine to coat the sides and bottom of each can. Then, sprinkle a generous amount of cookie crumbs on the margarine and press them firmly into place. Chill the cans in the refrigerator while you prepare the filling.
2
In a small bowl, warm the water and add the Knox unflavored gelatin. Allow it to soften for about 5 minutes, then stir until fully dissolved.
3
In a mixing bowl, combine the softened cream cheese, sugar, and sour cream. Mix until smooth and creamy. Next, add the dissolved gelatin and lemon juice, blending until fully incorporated.
4
Gently fold in the blueberry pie filling, reserving some for topping later. Pour equal amounts of the cheesecake batter into each prepared can, smoothing the tops with a spatula.
5
Place the filled cans back in the refrigerator and allow them to chill for at least 4 hours, or until the cheesecake is firm.
6
Once set, carefully run a smooth knife around the inside edges of the can to loosen the cheesecake, then invert each can onto a dessert plate, crumb side down.
7
Top your cheesecake cups with the reserved blueberry pie filling and, for an extra touch, sprinkle with white chocolate curls or any desired toppings. Serve immediately and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Delightful Blueberry Cheesecake Cups?
They are exquisite no-bake cheesecake treats layered with a rich cream cheese filling and topped with luscious blueberry pie filling, made using small 3-inch cans as molds.
Is this a no-bake recipe?
Yes, these cheesecake cups are entirely no-bake, making them a convenient dessert for any occasion.
What kind of molds should I use?
The recipe calls for small 3-inch chicken or tuna cans that have been cleaned and prepped.
What type of cookie crumbs work best for the crust?
You can use graham cracker crumbs, vanilla cookie crumbs, or any unique cookie crumb of your choice.
How do I prepare the cans for the cheesecake?
Coat the sides and bottom of each can with softened margarine, then press cookie crumbs firmly into the margarine.
How long do the prepped cans need to chill before filling?
The cans should be chilled in the refrigerator while you prepare the cheesecake filling.
How do I prepare the gelatin?
Soften the Knox unflavored gelatin in 1/4 cup of warm water for about 5 minutes, then stir until it is fully dissolved.
What ingredients are in the cream cheese filling?
The filling consists of softened cream cheese, sugar, sour cream, dissolved gelatin, lemon juice, and blueberry pie filling.
Can I make this recipe lower in fat?
Yes, the recipe creator suggests using reduced-fat ingredients to keep the dessert lighter without compromising flavor.
How do I incorporate the blueberry pie filling?
Gently fold the blueberry pie filling into the cheesecake batter, making sure to reserve some for the final topping.
What is the recommended chilling time?
The filled cans should be refrigerated for at least 4 hours, or until the cheesecake is completely firm.
How do I remove the cheesecakes from the cans?
Carefully run a smooth knife around the inside edges to loosen the cheesecake, then invert the can onto a dessert plate.
What is the best way to serve these cheesecake cups?
Serve them crumb side down, topped with the reserved blueberry pie filling and optional white chocolate curls.
Can I use different fruit fillings?
While this recipe specifies blueberry pie filling, the customizable nature of these cups allows for other fruit fillings if desired.
Is lemon juice necessary for the recipe?
Yes, lemon juice is used to add flavor and help the filling set when mixed with the gelatin.
How many ingredients are needed for this recipe?
There are 9 primary ingredients required to make these cheesecake cups.
What kind of sugar is used?
The recipe calls for 1/2 cup of standard granulated sugar.
Is margarine required for the crust?
Margarine is used to help the cookie crumbs adhere to the sides and bottom of the cans.
Can I use regular cream cheese?
Yes, you can use regular or reduced-fat cream cheese as long as it is softened before mixing.
How do I make the filling smooth?
Ensure the cream cheese is softened and mix it thoroughly with the sugar and sour cream before adding the liquid ingredients.
What tags are associated with this recipe?
Tags include cheesecake, no-bake, dessert, blueberry, easy recipe, light dessert, party food, and sweet treat.
Are these suitable for picnics?
Yes, the description highlights them as ideal for parties, picnics, or a sweet treat at home.
Can I add extra toppings?
Yes, you can add white chocolate curls or any other desired toppings for an extra special touch.
What size are the cans used as molds?
The recipe specifies using small 3-inch cans, typically the size used for chicken or tuna.
How much gelatin is required?
The recipe requires 1 ounce of Knox unflavored gelatin.
Do I need to bake the cookie crumbs?
No baking is required; the crumbs are pressed into margarine and set by chilling in the refrigerator.
What is the texture of these cheesecakes?
They have a smooth and creamy texture thanks to the combination of cream cheese, sour cream, and gelatin.
Can I use butter instead of margarine?
While the recipe specifies margarine, softened butter can generally be used as a substitute for coating the cans.
Should the blueberry filling be mixed in completely?
It should be gently folded in to maintain some texture and visual appeal within the cheesecake batter.
What makes this recipe 'customizable'?
You can choose your favorite type of cookie crumbs and use different toppings to suit your preference.