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No-Bake Blueberry Cheesecake Oat Cups

Close-up of a No-Bake Blueberry Cheesecake Oat Cup with a bite taken out, showing the creamy filling and oat crust.
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Make these simple, portion-controlled dessert cups using oats for the crust and a creamy, no-bake cheesecake filling topped with fresh blueberries. These require no oven time.

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 Greek yogurt, plain
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries

Instructions

  1. Line a muffin tin with 8 paper liners.
  2. Prepare the crust: In a bowl, mix the rolled oats, melted coconut oil, maple syrup, and salt until combined.
  3. Press about 1.5 tablespoons of the oat mixture firmly into the bottom of each liner to form the crust. Place the tin in the freezer for 10 minutes.
  4. Prepare the filling: Beat the softened cream cheese until smooth. Add the Greek yogurt, powdered sugar, and vanilla extract. Mix until the filling is creamy and uniform.
  5. Spoon or pipe the cheesecake filling evenly over the chilled oat crusts in each cup.
  6. Top each cup with fresh blueberries.
  7. Refrigerate the cups for at least 3 hours, or until the filling is firm.
  8. Remove the paper liners before serving.

Notes

  • For a gluten-free option, use certified gluten-free rolled oats.
  • You can substitute honey for maple syrup if desired.
  • If you prefer a tangier filling, use full-fat Greek yogurt.

Nutrition

Find it online: https://savorsensations.com/nobakeblueberrycheesecakepopscups/