Description
Creamy, dreamy individual no-bake cheesecake cups with a buttery Oreo cookie crust, smooth whipped cheesecake filling, and a vibrant homemade blueberry compote topping. Perfect for parties, summer gatherings, or any sweet occasion.
Ingredients
For the Oreo Cookie Crust:
16 Oreo cookies, crushed into fine crumbs
3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
16 oz (452g) cream cheese, softened to room temperature
3/4 cup (90g) powdered sugar
1 teaspoon vanilla extract
2 tablespoons sour cream
1 cup (240ml) heavy whipping cream, cold
For the Blueberry Compote:
1 1/2 cups (210g) fresh or frozen blueberries
1/4 cup (50g) granulated sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1 tablespoon cornstarch mixed with 2 tablespoons cold water
Instructions
1. Crush Oreo cookies into fine crumbs. Mix with melted butter until evenly combined. Press about 2 tablespoons firmly into the bottom of each serving cup. Refrigerate for 15 minutes.
2. Beat room-temperature cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.
3. Add powdered sugar, vanilla extract, and sour cream. Beat until fully combined and creamy with no lumps.
4. In a separate cold bowl, whip the cold heavy cream to stiff peaks, about 3-4 minutes.
5. Gently fold the whipped cream into the cream cheese mixture in two or three additions until no streaks remain. Spoon or pipe the filling evenly over the chilled crusts. Refrigerate while making the compote.
6. Combine blueberries, sugar, lemon juice, and lemon zest in a small saucepan over medium heat. Cook for 5 minutes, stirring occasionally, until blueberries begin to burst.
7. Stir in the cornstarch slurry and cook for 2 more minutes until thickened and glossy. Remove from heat and cool completely.
8. Spoon cooled compote over each cheesecake cup. Cover and refrigerate for at least 1-2 hours before serving.
Notes
Always use room-temperature cream cheese — cold cream cheese creates lumps that won’t beat out.
Cool the blueberry compote completely before topping the cups — warm compote will melt the filling.
Press the Oreo crust firmly and chill before filling to keep it from crumbling.
Fold the whipped cream gently into the filling — stirring deflates the air and makes the texture dense.
Store covered in the refrigerator for up to 3 days. Do not freeze with compote on top.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 26g
- Fat: 29g
- Saturated Fat: 16g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g