Ingredients

Instructions

Preheat the oven to 325°F (163°C). Line a 12-cup muffin tin with paper liners. In a small bowl, combine the graham cracker crumbs, ¼ cup sugar, and the melted butter, stirring until the mixture is evenly moistened.

Divide the graham cracker mixture evenly among the liners and press it firmly into the bottom of each cup with a tamper, the bottom of a glass, or your fingers. Bake for about 10 minutes, then transfer the pan to a cooling rack to cool completely.

For the blueberry topping, place the frozen wild blueberries and 1 ⅓ cups sugar in a medium saucepan. Warm over medium heat until the mixture reaches a gentle boil, then lower the heat and simmer for 3 minutes while stirring constantly.

In a small bowl, whisk the lemon juice, water, and cornstarch until smooth. Slowly pour this mixture into the boiling berries while stirring to combine. Continue to cook for about 2 minutes, stirring constantly, until the mixture thickens. Test the thickness by dragging a spoon along the bottom of the pan: the line should fill back in after a few seconds. If it does not, cook a bit longer. Once thickened, remove from heat.

Reserve about ¼ cup of the warm blueberry mixture in a shallow dish to cool quickly; keep the remainder on the side and stir occasionally to prevent skin from forming. In a small saucepan over low heat, combine the heavy cream and candy melts, stirring until the candy is melted and the mixture is smooth. Remove from heat and let cool slightly.

In a large bowl or using a stand mixer fitted with the paddle or whisk attachment, beat the cream cheese until smooth. Add the powdered sugar and continue mixing until fully incorporated. Fold in the lemon zest, sour cream, and the cooled candy melt mixture until the filling is silky and uniform.

Fold the cooled blueberry topping and the thawed whipped topping into the cream cheese mixture, mixing on low speed until everything is evenly combined. Spoon the filling into the prepared cupcake liners, filling each about three-quarters full to leave room for the remaining fruit topping.

Place the filled cupcakes in the freezer for about 1 hour to firm up, which makes them easier to handle. After they have chilled, spread a thin layer of the reserved blueberry topping over each dessert. Return them to the freezer until you’re ready to serve.

When serving, allow the desserts to sit at room temperature for a few minutes to soften slightly, if desired. Top with additional whipped topping just before serving for a pretty finish. These frozen wild blueberry desserts hold well in the freezer and make an attractive, flavor-packed treat for parties, potlucks, or a simple summer dessert.