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No-Bake Blueberry Cheesecake Oat Cups

A close-up of a No-Bake Blueberry Cheesecake Oat Cup showing the oat crust, creamy filling, and blueberry topping.
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Prepare simple, individual portions of blueberry cheesecake with a no-bake oat crust. This recipe requires no oven time and sets in the refrigerator.

Ingredients

Scale
  • 1 cup rolled oats
  • 1/4 cup melted coconut oil
  • 2 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/4 cup Greek yogurt or sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup fresh or frozen blueberries

Instructions

  1. Line a standard 12-cup muffin tin with paper liners.
  2. Combine rolled oats, melted coconut oil, maple syrup, and salt in a small bowl. Mix until the oats are evenly coated.
  3. Press about 1.5 tablespoons of the oat mixture firmly into the bottom of each lined muffin cup to form the crust. Place the tin in the freezer while you prepare the filling.
  4. In a medium bowl, beat the softened cream cheese until smooth.
  5. Add the powdered sugar, Greek yogurt, and vanilla extract. Beat until the mixture is fully combined and creamy.
  6. Gently fold in the blueberries.
  7. Spoon the cheesecake filling evenly over the chilled oat crusts in the muffin cups.
  8. Refrigerate for at least 4 hours, or until firm.
  9. Remove the paper liners before serving.

Notes

  • Use certified gluten-free oats if necessary for dietary needs.
  • If using frozen blueberries, do not thaw them before folding them into the filling.
  • You can substitute maple syrup with honey in the crust mixture.

Nutrition

Find it online: https://tasteportfolio.com/nobake-blueberry-cheesecake-oat-cups/