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As the sun shines brighter and temperatures rise, the appeal of no-bake desserts becomes increasingly evident. These sweet creations offer a refreshing reprieve from the heat of the oven, allowing you to indulge in delicious treats without warming up your kitchen. Among these delightful options, No-Bake Blueberry Cheesecake Bombs stand out for their creamy texture, vibrant flavor, and ease of preparation. With a luscious cheesecake filling enveloped in a crumbly graham cracker crust and bursting with fresh blueberries, these treats are perfect for summer gatherings, picnics, or simply as a sweet indulgence at home.

No-Bake Blueberry Cheesecake Bombs

Beat the heat this summer with delicious No-Bake Blueberry Cheesecake Bombs! These decadent treats are the perfect solution for those warm days when you want something sweet without turning on the oven. They feature a creamy cheesecake filling wrapped in a crunchy graham cracker crust and are bursting with fresh blueberries. Easy to make and even easier to enjoy, these cheesecake bombs are perfect for picnics, gatherings, or a sweet treat at home. Discover how to create this delightful dessert and indulge in every bite!
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Ingredients
  

1 cup graham cracker crumbs

1/4 cup unsalted butter, melted

2 cups cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for garnish)

1/4 cup sour cream

1/4 cup heavy whipping cream

Pinch of salt

Cooking spray or mini cupcake liners (for ease of release)

Instructions
 

Prepare the Base:

    In a medium bowl, combine the graham cracker crumbs and melted butter. Mix well until the crumbs are fully coated and resemble wet sand. Press about a tablespoon of this mixture into the bottom of each mini cupcake liner or greased muffin pan. Ensure the base is compact. Place it in the freezer to set for about 10 minutes.

      Make the Cheesecake Filling:

        In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the powdered sugar, vanilla extract, and sour cream. Continue to mix until well combined and fluffy.

          Incorporate Blueberries:

            Gently fold the fresh blueberries into the cream cheese mixture, being careful not to break them too much. This will give a lovely burst of flavor throughout the cheesecake bombs.

              Whip the Cream:

                In a separate bowl, whip the heavy cream with a pinch of salt until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture to lighten it and create a fluffy texture.

                  Assemble the Bombs:

                    Remove the graham cracker bases from the freezer. Using a cookie scoop or spoon, fill each cup with the cheesecake mixture, smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.

                      Chill:

                        Cover the mini cheesecake bombs with plastic wrap and refrigerate for at least 4 hours or overnight for the best flavor and texture.

                          Serve:

                            Once set, carefully remove the cheesecake bombs from the liners. Top with additional fresh blueberries for garnish. Serve chilled and enjoy your delightful no-bake dessert!

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