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As the sun shines brighter and the days grow longer, our cravings often shift toward refreshing and indulgent desserts that require minimal effort in the kitchen. No-bake desserts have surged in popularity due to their simplicity and ease of preparation, making them a go-to choice for summer gatherings or a sweet indulgence at home. Among the many no-bake options available, cheesecake stands out as a beloved classic that can be adapted into a variety of forms. One such delightful variation is the No-Bake Blueberry Cheesecake Bombs, a treat that combines the creamy richness of cheesecake with the vibrant flavors of fresh blueberries.

No-Bake Blueberry Cheesecake Bombs

Beat the heat this summer with a refreshing and indulgent dessert that’s easy to make: No-Bake Blueberry Cheesecake Bombs! This delightful treat combines the creamy richness of cheesecake with the vibrant flavor of fresh blueberries, all sitting atop a crunchy graham cracker base. Perfect for gatherings or enjoying at home, these cheesecake bombs are simple to prepare, visually stunning, and bursting with flavor. Discover how to make these delicious bites and impress friends and family with your dessert skills!
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Ingredients
  

1 cup graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup sugar

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup fresh blueberries (plus extra for topping)

1/4 cup whipped cream (store-bought or homemade)

A pinch of salt

Cooking spray or parchment paper (for lining)

Instructions
 

Prepare the Base: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. The mixture should resemble wet sand.

    Form the Bases: Line a muffin tin with cooking spray or parchment paper. Press a spoonful of the graham cracker mixture firmly into the bottom of each muffin cup to form a base. Place the muffin tin in the fridge to set while you prepare the filling.

      Make the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and powdered sugar until smooth and fluffy. Add in the vanilla extract and a pinch of salt, mixing until well combined.

        Incorporate the Blueberries: Gently fold the fresh blueberries into the cream cheese mixture. Ensure that the blueberries are evenly distributed.

          Add Whipped Cream: Fold in the whipped cream gently, being careful not to deflate it too much. This will give your cheesecake bombs a light, airy texture.

            Fill the Muffin Cups: Remove the muffin tin from the fridge and spoon the cheesecake filling over the graham cracker bases, filling each cup to the top.

              Chill Again: Cover the muffin tin with plastic wrap and return it to the fridge. Allow the cheesecake bombs to chill for at least 4 hours, or preferably overnight, so they can set properly.

                Serve: Once set, carefully remove the cheesecake bombs from the muffin tin. If using parchment paper, simply pull them out. Top each bomb with a few additional blueberries for garnish. Serve chilled and enjoy!

                  Prep Time, Total Time, Servings: 30 mins | 4 hrs (plus chilling) | 12 serving