These frozen wild blueberry desserts are the PERFECT summer dessert as our summer is nearing to an end. They are fruity, delicious, and the perfect amount of sweetness. If you're looking for recipes using frozen wild blueberries - this is the one you are looking for! Packed with delicious blueberries, these blueberry cheesecake bars are a MUST!! Frozen blueberry recipes are some of my fave - and I insist you try this one. You will NOT regret it. I mean... just look at that delicious blueberry goodness. How can you POSSIBLY resist?! Just scroll down below to get the full recipe and make your own!
There's only one thing I love more than cheesecake - and that's some fun blueberry cheesecake bars! These cupcake sized cheesecakes are so easy to serve and not to mention a fun summer treat to eat! These are one of those frozen blueberry recipes that everyone will be begging to have more of.
These are PERFECT for parties or get-togethers with friends. If you're on the hunt for recipes using frozen wild blueberries - this is THE ONE. You can use regular blueberries or even huckleberries, but they are best made with maine blueberries due to the sweetness. But no matter what you use, the sweet crunchy crust, creamy filling, and rich berry glaze will be so mouthwatering that anyone will be going crazy over the delicious taste.
Seriously... these frozen wild blueberry desserts are PERFECTION, hands down. While it's not exactly an easy recipe, it's well worth it once you take your first bite.
I know you're drooling over these delicious photos and just NEED to get to the recipe, so I won't make you go crazy any longer, haha! Just scroll down below to get the full recipe!
Ingredients for your frozen wild blueberry desserts:
- 2 cups graham cracker crumbs finely crushed
- ¼ cup sugar
- 6 tablespoons butter melted
- 4 cups frozen wild blueberries
- 1 â…“ cups sugar
- 1 lemon juiced, zested and divided
- 3 tablespoons water
- 4 tablespoons cornstarch
- 2 tablespoons heavy cream
- 3 ounces white or pink candy melts
- 16 ounces cream cheese softened
- 2 cups powdered sugar
- ¼ cup sour cream
- 18 ounces whipped topping thawed
Directions to make your frozen wild blueberry desserts:
Preheat the oven to 325 degrees and line a 12-cupcake pan with liners. In a small mixing bowl, combine graham cracker crumbs, ¼ cup of sugar, and butter, mix well.
Divide the graham cracker mixture between the liners and press firmly into the bottom using a tamper or shot glass. Bake for 10 minutes before moving to a cooling rack.
In a medium-sized saucepan, combine the blueberries and 1 â…“ cup of sugar and warm on medium heat until it begins to boil. Reduce heat to a low boil and cook for 3 minutes, stirring constantly.
In a small mixing bowl, combine the juiced lemon, water, and cornstarch. Stir until well combined and lowly pour into boiling mixture while continuing to stir.
Cook the mixture for 2 minutes, stirring constantly until thickened. Scrape a spoon on the bottom of the pan to test the thickness. Ideally, it will take a few seconds for the bottom of the pan to fill back in. If not, continue cooking.
Remove the mixture from the heat and set aside ¼ cup of the mixture into a shallow dish, allowing it to quickly cool. Set aside the remaining mixture and stir constantly.In a small saucepan, combine the heavy cream and candy melts on low heat until melted and set aside.
In a large bowl or stand mixer, beat the cream cheese until smooth and then add the powdered sugar until well combined.
Add the lemon zest, sour cream, and candy melt mixture and beat until well combined.
Add in the cooled berry mixture and whipped topping, beating on low speed until well combined.
Fill the cupcake liners ¾ of the way to the top, leaving room for remaining berry mixture.
Freeze desserts for approximately 1 hour to make handling easier. Spread a layer of the remaining berry topping over each dessert before placing back into the freezer until ready to serve.
Top with additional whipped topping prior to serving if desired and enjoy!
Frozen Wild Blueberry Desserts
These frozen wild blueberry desserts are the PERFECT summer dessert as our summer is nearing to an end. They are fruity, delicious, and the perfect amount of sweetness. If you're looking for recipes using frozen wild blueberries - this is the one you are looking for!
Ingredients
- 2 cups graham cracker crumbs, finely crushed
- ¼ cup sugar
- 6 tablespoons butter, melted
- 4 cups frozen wild blueberries
- 1 â…“ cups sugar
- 1 lemon, juiced, zested and divided
- 3 tablespoons water
- 4 tablespoons cornstarch
- 2 tablespoons heavy cream
- 3 ounces white or pink candy melts
- 16 ounces cream cheese, softened
- 2 cups powdered sugar
- ¼ cup sour cream
- 18 ounces whipped topping, thawed
Instructions
- Preheat the oven to 325 degrees and line a 12-cupcake pan with liners. In a small mixing bowl, combine graham cracker crumbs, ¼ cup of sugar, and butter, mix well.
- Divide the graham cracker mixture between the liners and press firmly into the bottom using a tamper or shot glass. Bake for 10 minutes before moving to a cooling rack.
- In a medium-sized saucepan, combine the blueberries and 1 â…“ cup of sugar and warm on medium heat until it begins to boil. Reduce heat to a low boil and cook for 3 minutes, stirring constantly.
- In a small mixing bowl, combine the juiced lemon, water, and cornstarch. Stir until well combined and lowly pour into boiling mixture while continuing to stir.
- Cook the mixture for 2 minutes, stirring constantly until thickened. Scrape a spoon on the bottom of the pan to test the thickness. Ideally, it will take a few seconds for the bottom of the pan to fill back in. If not, continue cooking.
- Remove the mixture from the heat and set aside ¼ cup of the mixture into a shallow dish, allowing it to quickly cool. Set aside the remaining mixture and stir constantly.
- In a small saucepan, combine the heavy cream and candy melts on low heat until melted and set aside.
- In a large bowl or stand mixer, beat the cream cheese until smooth and then add the powdered sugar until well combined. Add the lemon zest, sour cream, and candy melt mixture and beat until well combined.
- Add in the cooled berry mixture and whipped topping, beating on low speed until well combined. Fill the cupcake liners ¾ of the way to the top, leaving room for remaining berry mixture.
- Freeze desserts for approximately 1 hour to make handling easier.
- Spread a layer of the remaining berry topping over each dessert before placing back into the freezer until ready to serve.
- Top with additional whipped topping prior to serving if desired and enjoy!
Nutrition Information:
Yield: 12Amount Per Serving: Calories: 200
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