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Watch Me Make It
If you love blueberry cheesecake but do not love making a full cheesecake from scratch, this one is for you. These blueberry cheesecake biscuit cups give you that creamy, fruity flavor in a fraction of the time. They are easy, crowd friendly, and perfect for when you need a dessert that looks impressive but takes almost no effort.
This recipe takes refrigerated biscuits and turns them into crispy, sugar caramelized cups filled with a creamy blueberry cheesecake mixture. The outside gets golden and slightly crisp, while the inside stays soft and tender. Then you top it all off with a cool, creamy blueberry cheesecake filling that tastes like summer in every bite.
Why You’ll Love This Blueberry Cheesecake
First, this is a shortcut blueberry cheesecake that still delivers big flavor. There is no water bath, no springform pan, and no stress.
Second, the texture contrast is unreal. You get that caramelized sugar crunch on the outside of the biscuit and the smooth blueberry cheesecake filling on the inside.
And finally, it is super versatile. You can dress these up with whipped cream, fresh blueberries, or even a drizzle of white chocolate if you are feeling fancy.
How These Biscuit Cups Become Blueberry Cheesecake
The magic starts with refrigerated biscuits. Once you flatten them and coat both sides in granulated sugar, that sugar caramelizes in the oven and creates a slightly crisp shell.
Pressing a glass into the center forms the cup shape that holds the filling. After baking, the cups look golden brown and feel crisp on the outside, but they stay tender underneath.
While those bake, you mix no-bake cheesecake mix with blueberry pie filling. That simple combo creates an easy blueberry cheesecake filling that is creamy, slightly tangy, and packed with blueberry flavor.
Tips For The Best Blueberry Cheesecake Cups
Make sure you really press the sugar into both sides of the biscuit dough. That is what gives you that crisp exterior and that subtle sweetness in every bite.
Do not skip the cooling time. Letting the biscuit cups sit for 10 to 15 minutes helps them firm up so the blueberry cheesecake filling does not slide off.
If you want a more classic blueberry cheesecake vibe, chill the filled cups for 20 to 30 minutes before serving. The filling sets up slightly and tastes even more like traditional blueberry cheesecake.
Ways To Switch Up This Blueberry Cheesecake
You can easily swap the blueberry pie filling for strawberry or cherry and still keep that cheesecake base. The no-bake cheesecake mix works beautifully with any fruit filling.
You can also add a little lemon zest to the blueberry cheesecake mixture to brighten it up. That small touch makes the flavor pop even more.
For a party, make these blueberry cheesecake cups ahead of time and store them in the fridge. Just add whipped cream right before serving so it stays fresh and fluffy.
Serving Ideas
These are perfect for backyard cookouts, baby showers, holidays, or just a random Tuesday night when you want something sweet. They are individual servings, which makes them easy to grab and go.
I love serving blueberry cheesecake cups slightly chilled with a generous swirl of whipped cream on top. A few fresh blueberries and a mint leaf make them look bakery level with almost no extra effort.
If you are a blueberry cheesecake fan but do not want the hassle of baking a full cheesecake, this is your new go to dessert. It is simple, fun, and guaranteed to disappear fast.
Once you make these once, you will start thinking of all kinds of new variations. But something tells me this blueberry cheesecake version is going to stay at the top of your list.
Watch Me Make It
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Ingredients
- 1 tube Refrigerated Biscuits Pillsbury or similar, 8 count
- ½ C Granulated Sugar for coating
- 12 oz No-Bake Cheesecake Mix
- 1 can Blueberry Pie Filling approx. 21 oz
- Whipped Cream optional, for topping
- Additional Fresh Fruit optional, for topping
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or use a nonstick baking sheet.
- Separate the biscuits and flatten each one on a plate. Sprinkle granulated sugar on both sides of each biscuit, pressing gently so the sugar adheres and slightly embeds into the dough.
- Using the bottom of a glass or a similarly sized object, press firmly into the center of each sugared biscuit to create a cup shape.
- Transfer the shaped biscuits to the prepared baking sheet. Bake for 15-20 minutes, or until golden brown. The outside will appear slightly crispy due to the caramelized sugar.
- While the biscuits are baking, combine the NO-BAKE CHEESECAKE MIX and BLUEBERRY PIE FILLING in a mixing bowl. Stir until fully combined, then refrigerate until ready to use.
- Remove the biscuit cups from the oven and allow them to cool for 10-15 minutes.
- Once cooled, spoon a scoop of the blueberry cheesecake mixture into the center of each biscuit cup.
- Top with whipped cream or additional fresh fruit if desired. Serve and enjoy.
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