Easy 4-ingredient No Bake Blueberry Cheesecakes are perfectly individual portioned mini pies and a healthier version of your favorite cheesecakes.
These No Bake Blueberry Cheesecakes are such a cinch to make which is why I went a little crazy and made 4 different flavors. It was all a part of my vision for a No Bake Cheesecake American flag that is perfect for the holidays. I paired the Blueberry Cheesecakes with Strawberry Cheesecakes, Banana Cheesecakes, and Coconut Cheesecakes.
I shared with lots of friends and got rave reviews from everyone. My kids especially loved the No Bake Blueberry Cheesecakes and the Strawberry Cheesecakes. My personal favorite was the Coconut Cheesecakes topped with toasted coconut.
I chose to very simply top the Blueberry Cheesecakes with blueberries to be the blue section of the flag. If you didn’t want them to be a part of the flag you could top them with whipped cream and either leave the blueberries off or add them on top kind of like I did with the Mini No Bake Pumpkin Cheesecakes.
These are even so simple that kids can make them all on their own. Make sure the cream cheese is at room temperature otherwise the cheesecakes will be lumpy. That’s it!
Mini No Bake Blueberry Cheesecakes
- 4 6 oz containers of Greek blueberry yogurt
- 1 8 oz container cream cheese room temperature
- 12 mini graham cracker crusts
- 2 6 oz containers of fresh blueberries
Beat cream cheese in a stand mixer or with a hand mixer until light and fluffy.
Add the blueberry yogurt and beat until well combined. Pour mixture into graham crusts and top with blueberries.
Refrigerate covered until ready to serve.