Temperatures are rising and no one wants to turn on their oven these days. The solution for your next summer soiree? No-Bake Blueberry Cheesecake Cupcakes! Just assemble, chill, top with berries, and serve. Cool and easy.

Ingredients (makes 16 cheesecakes):

– 15 graham crackers (8 ounces)

– 1 stick unsalted butter, melted

– 2 tablespoons granulated sugar

– pinch of salt

– 2 bars (8 ounces each) cream cheese, softened

– 3/4 cup confectioners’ sugar

– 1 cup Greek yogurt (full-fat)

– 2 teaspoons pure vanilla extract

– 1 cup heavy cream, whipped to soft peaks

– 2 cups fresh blueberries

Tools:
 – food processor

– muffin pan

Directions:

1. In a food processor, pulse graham crackers until finely ground (you should have about 2 cups).

2. Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined.

3. Line a muffin tin with paper liners. Press approximately 1 tablespoon of crumbs evenly onto the bottom of each liner. Set aside.

4. In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes.

5. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream.

6. Using an ice cream scoop or spoon, dollop cream cheese mixture into each liner. Smooth top with off-set spatula (or clean fingers). Cover and refrigerate until firm, at least 8 hours.

7. Top with blueberries and carefully remove liner from cheesecake (or serve as is!).

In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Next, you’ll add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt to the graham cracker mix – pulse until combined.

Line a muffin tin with paper liners. Press approximately 1 tablespoon of crumbs evenly onto the bottom of each liner. Set aside.

In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners’ sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream.

Using an ice cream scoop or spoon, dollop cream cheese mixture into each liner. Smooth top with off-set spatula (or clean fingers). Cover and refrigerate until firm, at least 8 hours.

Top with blueberries and carefully remove liner from cheesecake (or serve as is!). Enjoy and stay cool! (Editor’s Note: This recipe was adapted from Everyday Food.)

What are your favorite summer no-bake recipes? Talk to us in the comments below.

Natalie Oliva
As a graduate of the International Culinary Center in New York, Natalie has always been passionate about food that is healthy yet elegant, and always satisfying. After all, we are what we eat. Check out her culinary adventures on Gourmet Gamine.