Step 1: Prepare the Crumb Base
Mix the graham cracker crumbs with the melted butter. Divide the mixture evenly among 6 serving cups or jars and gently press down to form the first layer.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then mix until creamy. Fold in the whipped topping until light and fluffy.
Step 3: Assemble the Cups
Spoon a generous layer of cheesecake filling over the graham cracker crumbs. Smooth the tops with the back of a spoon.
Step 4: Add the Blueberries
Top each cup with blueberry pie filling or preserves. Garnish with fresh blueberries for extra color and flavor.
Step 5: Chill
Refrigerate for at least 1 hour before serving. This allows the flavors to meld together and the filling to firm up slightly.
Tips
- Use homemade blueberry compote for a fresher flavor.
- Add a little lemon zest to the cheesecake filling for brightness.
- Prepare the cups the night before for an easy grab-and-go breakfast.
- For extra crunch, reserve some graham cracker crumbs and sprinkle them on top just before serving.
Recipe Details
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Creamy, fruity, and delightfully crunchy, these Blueberry Cheesecake Breakfast Cups taste like cheesecake while being easy enough to enjoy any morning. 🫐🥄✨
