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.