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Creamy No-Bake Lemon Blueberry Cheesecake Cups

no-bake lemon blueberry cheesecake cups - featured image
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A refreshing and easy no-bake dessert featuring a creamy lemon cheesecake filling topped with fresh blueberries, perfect for summer.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 1 tablespoon freshly grated lemon zest (from about 1 large lemon)
  • 3 tablespoons fresh lemon juice (about 1–2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, cold
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • Optional: fresh mint leaves for garnish

Instructions

  1. Prepare the crust (about 10 minutes): Place graham cracker sheets into a food processor and pulse until they become fine crumbs. If you don’t have a processor, crush them inside a sealed plastic bag with a rolling pin. Transfer crumbs to a bowl, add melted butter and granulated sugar, and stir until the mixture resembles wet sand.
  2. Assemble crust in cups: Spoon about 2 tablespoons (30g) of the crumb mixture into each serving cup. Press down firmly using the back of a spoon or your fingers to create an even layer. Place cups in the fridge while making the filling so the crust firms up a bit.
  3. Make the lemon blueberry filling (about 15 minutes): In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer on medium speed. Gradually add powdered sugar, lemon zest, lemon juice, and vanilla extract, beating until fully incorporated and silky smooth.
  4. Whip the cream: In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form (about 3-4 minutes).
  5. Fold whipped cream into cream cheese mixture: Using a spatula, gently fold the whipped cream into the lemon-cream cheese mixture in three additions to maintain a light and airy texture.
  6. Assemble the cups: Spoon the lemon blueberry cheesecake filling over the chilled crust layer, dividing evenly among the cups. Leave a little room on top for blueberries.
  7. Top with blueberries: Scatter fresh blueberries evenly on top of each cup. Add a small mint leaf if desired.
  8. Chill: Refrigerate the cheesecake cups for at least 4 hours, ideally overnight, to let the filling set properly and flavors meld.
  9. Serve: Before serving, dab any blueberry juice with a paper towel to keep the crust crisp.

Notes

Chill the bowl and beaters before whipping cream for best volume. Soften cream cheese at room temperature for 30 minutes before mixing. Press crust firmly and chill before adding filling to prevent sogginess. Fold whipped cream gently to keep texture light and airy. For firmer filling, add dissolved gelatin next time. Can substitute dairy-free and gluten-free ingredients as needed.

Nutrition

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

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