Are you a cheesecake lover who loves everything in moderation? If you are, this bluest blueberry no-bake cheesecake is perfect for you. The single-serve dessert cups make this an ideal elegant after-dinner dessert for when you have company. The luscious creamy cheesecake is topped with a homemade blueberry sauce with lemon zest, bringing out all the blueberries’ sweetness. Adding taro powder to the cheesecake gives it a lovely lavender-blue hue to make the dessert pretty as a picture.
When my son first discovered taro powder, I wasn’t sure how we would use this. But it has such a lovely, almost floral vanilla flavor that it lends itself to this no-bake cheesecake recipe. Plus, as an added bonus, the color it makes goes beautifully with the natural blue of the blueberry berry sauce.
Smooth, creamy cheesecake desserts are always a hit in our home, and we are sure you will love this one too!
How do we make the cheesecake?
We start by getting the ‘crust’ part down. We use whole graham crackers crushed with butter and sugar to make a crumble pressed into the bottom of the dessert cups. If your dessert cups are more parfait shaped, add a few spoonfuls of the base to the bottom of the serving dish.
This no-bake cheesecake filling is made with cream cheese, whipped cream, and icing sugar. The cream cheese must be at room temperature to be worked properly. You will use a mixer to beat the heavy cream until stiff peaks form. At that point, you will add in the icing sugar. You can add more sugar if you like a sweeter cheesecake filling.
Using the mixer, beat the cream cheese to break the brick up and then add the whipped cream to the cream cheese. You will need to blend this mixture until it is smooth. At this point, you will divide part of the filling off and add a bit of Taro powder to it for that lovely bluish color.
Set this in the fridge while you make the blueberry sauce. Add the blueberries to your frying pan and start cooking with a splash of water so they don’t stick. We use a frying pan instead of a saucepan for this sauce because we are aiming for a thick, jam-like sauce. We can do it faster when we cook on a broad flat surface like a frying pan. As the berries pop and juices come out, stir this around to get it cooking down. You will see that the liquids are evaporating; at this point, you can tip the pan to allow all the blueberries to collect in one area. Continue to cook this with a spoonful of sugar until it thickens. Remove the frying pan from the heat at this point and allow it to cool down completely. If you try to assemble your cheesecake when the blueberry sauce is warm, it will melt rather than sit on top of it.
The assembly of the no-bake blueberry cheesecake dessert cups.
You will want to have all the components ready when you are sitting to assemble the dessert cups. First, add some graham cracker ‘crust’ to the bottom of each dish. Press down to pack it in if the dish is flat. On top of that, you will add the white cheesecake filling, filling the dish to three-quarters full. On top of the white filling, spoon on the bluish lavender taro cheesecake filling. You will use a flat-edge knife; I used my icing knife to level off the dessert cups.
Each dessert cup will now get a spoonful or two of the blueberry sauce, which should have set to a thick, almost jam-like consistency. Aren’t these looking pretty? You aren’t entirely done yet. Now you will use your zester to zest some lovely yellow lemon over the top of the cheesecakes. Voila! Elegant bluest blueberry dessert cups you will be proud to serve guests after dinner.
How can you switch up these blueberry no-bake cheesecakes?
You may not have taro powder handy that’s okay because it’s not required to make the no-bake cheesecake. You can add a bit of blue food colorant to the cheesecake filling instead for a blue color. Or you may omit it altogether.
If you don’t have any blueberries, you can make this elegant dessert with any other berry instead. Imagine, if you will, a raspberry no-bake cheesecake topped with tart raspberry sauce. Or a strawberry sauce sitting pretty as a picture on top of the cheesecake filling. Let your imagination soar!
You may also add a different crust base. Try using a cookie crumble or no crust for a smooth, creamy treat!
Bluest Blueberry No Bake Cheesecake Single Serve Dessert Cups
Equipment
- 4 Dessert Cups
- 1 Flat Edged Knife
- Mixer
- 3 Mixing Bowls
- 1 Zester Fine Grater
Ingredients
Cheesecake Filling
- 1 Brick of Cream Cheese Softened
- 1 Cup Whipping Cream
- ½ Cup Icing Sugar
- 2 Tbsp Taro Powder
Graham Cracker Crumb Crust
- 10 Graham Crackers Crushed
- 2 Tbsp Sugar
- ¼ Cup Butter Melted
Blueberry Sauce
- 1 Pint Fresh Blueberries
- ¼ Cup Water
- 3 Tbsp Sugar
Garnish
- 1 Lemon
Instructions
Cheesecake Filling
- In a bowl whip the whipping cream until stiff peaks form.
- Add in the icing sugar and blend well.
- In another bowl beat the softened cream cheese.
- Add the whipped cream to the cream cheese and mix until no lumps remain.
- Divide the cheesecake mixture 2/3 in one bowl and 1/3 in another.
- Add to the 1/3 cheesecake mixture the Taro powder mixing well until blended completely.
- Put the filling in the refrigerator until needed.
Graham Cracker Crumb Crust
- Crush the graham crackers, they don't need to be uniform.
- Add in the sugar and melted butter. Stir thoroughly until well blended.
- Set aside.
Blueberry Sauce
- In non stick frying pan add the blueberries and the water.
- Cook on med/high until the mixture boils. Reduce temp and simmer.
- Add in the sugar stirring well.
- Continue cooking the berries mixing them around to thicken.
- As the moisture reduces out tip the frying pan to collect the blueberry sauce in one location.
- Continue to cook until it reaches a jam like consistency.
- Remove from heat and cool completely.
Assembly of Single Serve Cheesecakes
- Put a few spoonfuls of the graham cracker base mixture into the serving dishes.
- If serving dishes are flat bottomed you can press the crust down.
- Add on top of that the white cheesecake mixture. Add only enough until the dish is 3/4 full.
- On top of that add the Taro cheesecake and level it off with a flat edged tool.
- Make sure that the blueberry sauce is completely cooled and then spoon onto the center of each cheesecake top. Leave a little around the edges to show cheesecake filling underneath.
- Using your zester zest lemon on top of each dessert cup.
- Keep in fridge until ready to serve.