These are lovely for get togethers–not only easy to make but lip-smackin’ tasty. Although I used a mixture of gingersnap and vanilla crumbs for the crust, you can substitute all vanilla wafer crumbs, if you prefer.

No Bake Cheesecake Cupcakes

10 gingersnap cookies

10 vanilla wafers

10 oz reduced-fat cream cheese, softened

2/3 cup granulated white sugar

3 tbsp light sour cream

1 tbsp lemon juice (definitely fresh squeezed)

1 cup frozen blueberries (or other berries)

2 tbsp powdered sugar

1) Crumb gingersnap and vanilla wafers (set aside 2 tbsp for use as topping late); line 12-cup muffin tin with liners and divide the bulk of gingersnap-vanilla crumbs between them; set aside

2) To medium-sized mixing bowl, add: cream cheese, sugar, sour cream, and lemon juice; with mixer, beat on high speed until smooth; spoon cream cheese mixture over gingerbread-vanilla crumbs in muffin liners; refrigerate a minimum of 1 hour to allow cream cheese to firm up

3) Prior to serving, sprinkle reserved 2 tbsp of crumbs over tops of cheesecakes; toss blueberries in powdered sugar and divide between cheesecakes; serve

Servings: 12


  1. My French Heaven says:

    Oh how pretty!

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