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No-Bake Blueberry Cheesecake Oat Cups

Close-up of one No-Bake Blueberry Cheesecake Oat Cup with a thick oat crust and blueberry topping.
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Make these simple, individual no-bake blueberry cheesecake oat cups. They require no oven time and assemble quickly for a satisfying dessert or snack.

Ingredients

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

Instructions

  1. Combine the rolled oats, melted coconut oil, and maple syrup in a small bowl. Mix until the oats are evenly coated.
  2. Press about 2 tablespoons of the oat mixture firmly into the bottom of six standard muffin cups lined with paper liners. Place the cups in the freezer for 10 minutes to set.
  3. In a separate bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, powdered sugar, and vanilla extract. Mix until the filling is creamy and well combined.
  4. Spoon or pipe the cheesecake filling evenly over the chilled oat crusts in the muffin cups.
  5. Top each cup with a layer of blueberry jam, followed by a few fresh or thawed blueberries.
  6. Refrigerate the cups for at least 2 hours, or until the filling is firm. Remove the paper liners before serving.

Notes

  • If you use frozen blueberries, thaw them slightly and pat them dry before adding them to the top layer.
  • For a tangier filling, substitute half of the Greek yogurt with sour cream.
  • These cups keep well in the refrigerator for up to 4 days.

Nutrition

Find it online: https://flavorvista.com/no-bake-blueberry-cheesecake-oat-cups/