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No-Bake Lemon Blueberry Cheesecake Cups Recipe

No-Bake Lemon Blueberry Cheesecake Cups Easy Refreshing Dessert Recipe

Are you looking for a delightful dessert that’s simple to make and perfect for warm weather? Look no further! Our No-Bake Lemon Blueberry Cheesecake Cups Easy Refreshing Dessert Recipe offers a blend of creamy cheesecake and fresh blueberries, all in a portable cup.
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Total Time 2 hours
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter melted
For the Cheesecake Filling
  • 2 cups cream cheese softened
  • 1 cup powdered sugar
  • 1/4 cup lemon juice
  • Zest of 1 lemon
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
  • Additional lemon zest and blueberries for garnish

Equipment

  • Mixing Bowls
  • Electric mixer or whisk
  • Measuring Cups and Spoons
  • Spoon or Spatula
  • Serving cups or jars
  • Refrigerator

Method
 

  1. Step 1: In a medium bowl, combine graham cracker crumbs and melted unsalted butter. Mix until the crumbs are fully coated with the butter. The mixture should resemble wet sand.
  2. Step 2: Take your serving cups and press the graham cracker mixture into the bottom, creating an even layer.
  3. Step 3: In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy.
  4. Step 4: Gradually mix in powdered sugar, lemon juice, zest of 1 lemon, and vanilla extract. Beat until everything is fully incorporated and fluffy.
  5. Step 5: In a separate bowl, whip heavy whipping cream using an electric mixer until stiff peaks form.
  6. Step 6: Gently fold the whipped cream into the cream cheese mixture using a spatula.
  7. Step 7: Using a spoon or spatula, carefully layer the cheesecake mixture over the graham cracker crust in each cup.
  8. Step 8: Top each cheesecake cup with fresh blueberries and additional lemon zest.
  9. Step 9: Refrigerate the cheesecake cups for at least 2 hours.

Notes

Make sure your cream cheese is softened to room temperature for easier mixing. Keep any leftovers covered in the refrigerator for up to 3 days.