Print

Easy No-Bake Lemon Blueberry Cheesecake Cups

no-bake lemon blueberry cheesecake cups - featured image
Print Recipe

A fresh, tangy, and creamy no-bake dessert featuring a graham cracker crust, lemon-flavored cream cheese filling, and fresh blueberries. Perfect for summer and ready in under 20 minutes.

Ingredients

Scale
  • 1 ½ cups (150 g) graham cracker crumbs
  • 5 tablespoons (70 g) unsalted butter, melted
  • 2 tablespoons (25 g) granulated sugar
  • 8 oz (225 g) cream cheese, softened
  • ¾ cup (90 g) powdered sugar
  • 2 tablespoons (30 ml) fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup (240 ml) heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 cup (150 g) fresh blueberries
  • Optional: mint leaves for garnish

Instructions

  1. In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture looks like wet sand, about 3 minutes.
  2. Spoon about 2 tablespoons of the crust mixture into each serving cup. Press down gently to form an even base layer. Set aside.
  3. In a large bowl, beat softened cream cheese with powdered sugar until smooth and creamy, about 2 minutes on medium speed. Add fresh lemon juice, lemon zest, and vanilla extract. Mix until combined.
  4. In a separate bowl, whip heavy cream using an electric mixer until soft peaks form, about 3-4 minutes. Be careful not to over-whip.
  5. Gently fold the whipped cream into the cream cheese mixture using a spatula to keep the mixture airy and light.
  6. Spoon or pipe the cheesecake filling over the crust layer in each cup, filling nearly to the top. Smooth the surface.
  7. Scatter fresh blueberries generously on top of each cheesecake cup. Add a small mint leaf if desired.
  8. Cover the cups with plastic wrap or lids and refrigerate for at least 2 hours, preferably 4, to let flavors meld and texture firm up.
  9. Serve chilled straight from the fridge. If serving later, keep refrigerated until about 10 minutes before eating to soften slightly.

Notes

Soften cream cheese to room temperature before mixing to avoid lumps. Whip cream to soft peaks only to keep filling light and fluffy. Press crust firmly but not too compact. Chill for at least 2 hours for best texture; 1 hour works but is less firm. Can substitute crust and dairy ingredients for gluten-free or dairy-free versions.

Nutrition

Keywords: no-bake, lemon cheesecake, blueberry dessert, summer dessert, easy cheesecake cups, no oven dessert

Find it online: https://siennaspoon.com/easy-no-bake-lemon-blueberry-cheesecake-cups-recipe-for-perfect-summer-dessert/