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No-Bake Lemon Blueberry Cheesecake Cups Recipe

No-Bake Lemon Blueberry Cheesecake Cups

Are you looking for a delightful dessert that is both easy to make and refreshingly delicious? Look no further! Our No-Bake Lemon Blueberry Cheesecake Cups are the perfect sweet treat for any occasion. These individual servings are not only visually stunning but also bursting with flavor.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 4 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Filling
  • 8 oz cream cheese softened
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
For the Graham Cracker Base
  • 1 cup crushed graham crackers
  • 2 tbsp melted butter
  • 1 cup fresh blueberries
For Garnish
  • additional blueberries and lemon zest for garnish (optional)

Equipment

  • Mixing bowls (large and medium)
  • Electric mixer or whisk
  • Spatula for folding
  • Measuring cups and spoons
  • Serving cups or jars for layering
  • Refrigerator for chilling

Method
 

  1. Step 1: In a large mixing bowl, combine the softened cream cheese and powdered sugar. Using an electric mixer, beat the mixture on medium speed until it is smooth and creamy.
  2. Step 2: Add the lemon juice and vanilla extract to the cream cheese mixture. Mix until well combined.
  3. Step 3: In a separate bowl, whip the heavy whipping cream on high speed until stiff peaks form.
  4. Step 4: Gently fold the whipped cream into the cream cheese mixture using a spatula.
  5. Step 5: In another bowl, mix the crushed graham crackers with the melted butter until it resembles wet sand.
  6. Step 6: Layer the graham cracker mixture at the bottom of each serving cup, followed by a layer of cheesecake filling and then fresh blueberries. Repeat the layers until the cups are filled.
  7. Step 7: Refrigerate the assembled cups for at least 2 hours to allow the cheesecake to set properly.
  8. Step 8: Before serving, garnish with additional blueberries and lemon zest if desired. Serve immediately.

Notes

Make it dairy-free by using vegan cream cheese and coconut cream. Store leftovers in the fridge for up to 3 days.