Blueberry Lime No-Bake Cheesecake Cups

Instructions

1. Crush the graham crackers in a ziplock bag using a rolling pin, or you can pulse them in a food processor or blender until they are finely ground.
2. Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until it resembles wet sand. Divide the crumb mixture evenly between 5 5-ounce cups.
3. Beat the cream cheese with a hand mixer until smooth in a large bowl. Add the whipped topping, powdered sugar, lime zest, and lime juice. Beat until combined and smooth. Fold in the chopped blueberries.
4. Scoop the cheesecake mixture into a plastic bag (it's okay if it's runny! it will set up as it chills), cut off the corner, and pipe the filling evenly into the cups on top of the crusts. You may scoop it directly into the cups if you would like, but it may end up messier.
5. Top the cheesecakes with extra blueberries, cover with plastic wrap, and chill in the refrigerator for at least 2 hours, or overnight before serving.