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Everyone loves dessert! It’s that satisfying end to every meal. It’s what gratifies our cravings for sweets. Cream cheese makes desserts all the more delicious and satisfying. Most desserts are either frozen, like ice-cream or gelato. Others are baked, such as cakes, cookies, cupcakes, cheesecakes, pies and many others.

When the covid pandemic struck, it was an awful period where most people lost their jobs and lost their source of income. It was during this period that we all turned to the internet to find ways to meet our needs. On-line selling became popular, and people relied on deliveries because of the lock-down. It was then that desserts, and other food stuffs became in demand. Each had their own product to promote and sell.

​The sad part is that not everyone has an oven to create delightful desserts. So, I am now sharing this awesome no-bake dessert that you are sure to enjoy.

Blueberries are one of the best toppings you can add on your cheesecake. It just makes your cheesecake extremely delicious! For those who can’t find fresh blueberries, canned blueberry pie filling can substitute. Just cut back on the sugar and slurry.

But if you can find fresh blueberries and have a budget to make your own blueberry sauce, then go for it. It is way better than the store-bought one. So simple and easy to make! I just simmered together the fresh blueberries, sugar, cornstarch slurry, lemon zest and lemon juice for about 5 minutes and that’s it! So good!

This no-bake dessert is one such product that you can include in your business. Since it is no-bake, anyone, even those who do not have an oven, can profit from this recipe because it is truly delectable. I hope you try this out. It is sure to be a winner served on special occasions or even on ordinary days.

MINI BLUEBERRY CHEESECAKE
CRUST
10 sheets Graham crackers
2 tablespoons brown sugar
5 tablespoons unsalted butter, melted
FILLING
2 (8oz) boxes cream cheese
3/4 cup condensed milk
Zest of 1 lemon
Juice of half a lemon
BLUEBERRY SAUCE
2 cups fresh blueberries
3 to 4 tablespoons granulated sugar
Zest and juice of 1 lemon
1 tablespoon cornstarch mixed with 1/4 cup water (slurry)

Procedure:
In a food processor, finely grind your Graham crackers. Add brown sugar and melted butter and pulse altogether until you achieve a wet sand-like texture. Line your muffin pan and fill your liners with 1 tablespoon each of this mixture. Press and smoothen. This will be your crust. Chill while doing the next steps.
In a bowl, place two 8oz. boxes of room-temperature cream cheese. Add condensed milk, lemon zest, and juice of half of the lemon. Using a hand mixer, beat these ingredients until well incorporated and smooth. Transfer this mixture into a piping bag. Pipe into your chilled liners with Graham crust. Refrigerate for 6 hours or overnight. Then freeze 30 minutes before serving. Top with homemade blueberry sauce.​
BLUEBERRY SAUCE:
In a saucepan, pour the fresh blueberries, granulated sugar, and cornstarch slurry. Add the zest and lemon juice. Combine and let boil. Reduce heat to low and let simmer for about 5 to 6 minutes. Let cool.
​
TIPS:
If food processor is not available to grind the graham crackers, you can also place them in a Ziploc bag and crush them using a rolling pin or wine bottle. Make sure to make fine crumbs.
Canned Blueberry Pie filling can be used if fresh blueberries are not available.
Freezing the cheesecake for 30 minutes before serving helps peel away the liner easily.