No-Bake Bento Blueberry Cheesecake

Creamy no-bake mini cheesecakes with buttery graham crust and glossy blueberry topping

These adorable No-Bake Bento Blueberry Cheesecakes are creamy, dreamy, and bursting with blueberry goodness! Each mini cheesecake features a buttery graham cracker crust, a thick and velvety cream cheese filling, and a generous layer of glossy, juicy blueberry topping.

445Min

6Servings

520Cal

MediumLevel

VegetarianKid friendlyvegetarian

#no-bake#blueberry#cheesecake#desserts#party-desserts

Equipment

Mixing bowl

Electric hand mixer

Mixing spoon

Spatula

Measuring cup

4-inch removable-bottom cheesecake pans

Plate

Ingredients

Graham Cracker Crust

graham crackers (finely_crushed)

200 g

unsalted butter (melted)

113 g

Creamy Cheesecake Filling

cream cheese (softened)

450 g

heavy cream (chilled)

500 g

granulated sugar

200 g

vanilla extract

15 ml

unflavored gelatin powder

20 g

water (boiling)

60 ml

Blueberry Topping

blueberry pie filling

595 g

Instructions

Prepare the Graham Cracker Crust

Mix crushed graham crackers with melted butter until the mixture resembles wet sand, then press into mini cheesecake pans.

15 min

Press firmly with the back of a spoon or flat-bottomed glass for an even crust.

Dissolve the Gelatin

Combine unflavored gelatin with boiling water and stir until completely dissolved.

5 min

Keep stirring until no granules remain for a smooth texture.

Whip the Cream

Beat the chilled heavy cream until thick and fluffy with soft peaks.

5 min

Use a cold bowl and beaters for best volume.

Make the Creamy Cheesecake Filling

Beat cream cheese with sugar and vanilla until smooth, then add dissolved gelatin and fold in whipped cream.

15 min

Fold gently to keep the airy texture of the whipped cream.

Fill the Mini Cheesecake Pans

Spoon filling over chilled crusts, smooth tops, tap to release air pockets, then refrigerate for at least 6 hours.

360 mintimer 360 min

Tap gently on countertop to remove large air bubbles for a smooth surface.

Unmold and Prepare the Bento Boxes

Release cheesecakes from pans, remove parchment, and place each into a lined bento box.

10 min

Add the Blueberry Topping

Spoon and spread blueberry pie filling over the center of each cheesecake, leaving a small cream border.

5 min

Stir the topping gently first to distribute berries evenly.

Chill, Serve, and Enjoy!

Refrigerate the finished cheesecakes for an additional 20–30 minutes before serving.

30 mintimer 30 min

Original recipe

SourceRecipe by Simple Dessert Recipes

Storage

Fridge: 3 days

Freezer: 30 days

Reheat: Serve chilled directly from the refrigerator

Store in an airtight container to prevent the crust from absorbing odors.

Notes

• Keep refrigerated until ready to serve.

• The gelatin needs at least 6 hours to set completely for clean slices.

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