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When it comes to desserts that are both creamy and refreshing, few can compete with the Frozen Blueberry Bliss Cheesecake Cups. These delightful treats offer a perfect balance of rich flavors and a light, airy texture, making them an ideal choice for any occasion. Whether you're hosting a summer barbecue, celebrating a holiday, or simply treating yourself and your family, these cheesecake cups promise to impress both visually and taste-wise.

Frozen Blueberry Cheesecake Cups

Indulge in the refreshing taste of Frozen Blueberry Bliss Cheesecake Cups, a delightful dessert that combines a crunchy graham cracker crust with a creamy filling featuring frozen blueberries. Perfect for any occasion, these easy-to-make cheesecake cups are visually stunning and guilt-free, making them a crowd-pleaser. With just a few simple ingredients and steps, you can create these indulgent treats that showcase the vibrant flavors of summer all year round. Enjoy a light yet rich dessert that everyone will love!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 tablespoons granulated sugar

1 cup cream cheese, softened to room temperature

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup frozen blueberries

1 tablespoon lemon juice

2 tablespoons honey or maple syrup (optional for drizzling)

Fresh blueberries and mint leaves for garnish

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until all crumbs are evenly coated with butter.

    Form Cups: Line a standard muffin tin with cupcake liners. Evenly distribute the graham cracker mixture into the bottom of each liner, using the back of a spoon or your fingers to press down firmly and form a compact crust.

      Make Cheesecake Filling: In a large bowl, blend the softened cream cheese, powdered sugar, and vanilla extract using an electric mixer. Beat on medium speed until the mixture is smooth, creamy, and free of lumps.

        Whip the Cream: In a separate bowl, pour in the heavy whipping cream. Whip it with a hand mixer or stand mixer until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture in three additions, being careful not to deflate the whipped cream.

          Add Blueberries: In a small saucepan set over low heat, combine the frozen blueberries and lemon juice. Heat gently until the blueberries begin to soften and release their juices, about 5 minutes. Remove from heat and let cool for a few minutes before gently folding the blueberry mixture into the cheesecake batter.

            Assemble the Cups: Evenly spoon the blueberry cheesecake filling on top of the graham cracker crusts in the muffin tin. Slightly tap the tin against the counter to ensure an even layer.

              Freeze: Cover the muffin tin tightly with plastic wrap or foil and place it in the freezer. Freeze for a minimum of 4 hours or until the cheesecake cups are fully set and firm.

                Serve: Once frozen, carefully remove the cheesecake cups from the muffin tin and peel away the liners. If desired, drizzle with honey or maple syrup, and garnish each cup with a few fresh blueberries and a sprig of mint before serving.

                  Prep Time, Total Time, Servings: 20 minutes | 4 hours | 12 servings

                    - Presentation Tips: For an elegant touch, serve the cheesecake cups on a chilled dessert platter. Add a sprinkle of graham cracker crumbs around the edge for added texture and visual appeal.