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As the warm weather rolls in, the appeal of no-bake desserts becomes increasingly undeniable. These sweet treats are perfect for those scorching summer days when turning on the oven feels like a daunting task. They offer a quick and easy solution for gatherings, whether it’s a backyard barbecue, a picnic in the park, or an impromptu get-together with friends. Among the myriad of no-bake desserts, the Blueberry Bliss No-Bake Cheesecake Bombs stand out with their delightful combination of creamy cheesecake and fresh, juicy blueberries. These indulgent bites promise a refreshing taste that’s hard to resist. Plus, their ease of preparation makes them a go-to recipe for anyone looking to impress without spending hours in the kitchen.

No-Bake Blueberry Cheesecake Bombs

Beat the heat this summer with Blueberry Bliss No-Bake Cheesecake Bombs! These delightful treats combine creamy cheesecake with fresh blueberries, all nestled in a buttery graham cracker crust. Perfect for picnics, barbecues, or a sweet indulgence after a meal, these cheesecake bombs are a breeze to make. With their vibrant flavors and eye-catching presentation, they're sure to impress your guests while keeping your kitchen cool. Dive into this refreshing dessert recipe that everyone will love!
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Ingredients
  

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup fresh blueberries (plus extra for topping)

1/2 cup heavy whipping cream

1 teaspoon lemon juice

A pinch of salt

1/4 cup blueberry jam (for drizzling)

Instructions
 

Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Measure about a tablespoon of the crumb mixture and press it firmly into the bottom of silicone molds to form the base of each cheesecake bomb. Place the molds in the freezer for about 10 minutes to set.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and continue to mix until fully incorporated. Stir in the vanilla extract, lemon juice, and a pinch of salt.

      Add Blueberries: Gently fold in the fresh blueberries, being careful not to break them apart too much.

        Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gradually fold the whipped cream into the cheesecake mixture until well combined and fluffy.

          Assemble the Bombs: Spoon the cheesecake filling into each mold, over the pressed graham cracker crust, tapping the molds lightly to eliminate any air bubbles. Smooth the tops with a spatula.

            Set and Chill: Cover the molds with plastic wrap and refrigerate for at least 4 hours or until the cheesecake bombs are firm. Ideally, let them chill overnight for the best texture.

              Unmold and Serve: Once set, carefully remove the cheesecake bombs from the molds. Drizzle with blueberry jam and garnish with extra fresh blueberries for a visually stunning presentation.

                Enjoy: Serve these delightful cheesecake bombs chilled for a refreshing bite of blueberry goodness!

                  Prep Time, Total Time, Servings: 30 mins | 4 hours (chilling) | 12 servings