Easy No-Bake Blueberry Lemon Cheesecake Cups
Velvety, smooth no-bake cheesecake cups with a zesty lemon flavor and fresh blueberries nestled in a buttery, crumbly graham cracker crust. Perfect for a quick, refreshing summer dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs (about 12 sheets, finely crushed)
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 8 ounces cream cheese, softened
- ½ cup heavy cream or whipping cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup fresh blueberries
- Optional: mint leaves for garnish
Instructions
- Finely crush graham crackers to get about 1 ½ cups of crumbs. Mix with melted butter and sugar (if using) until mixture resembles wet sand.
- Spoon crust mixture evenly into serving cups or jars. Press down gently to compact. Chill in fridge while preparing filling.
- Beat softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Add fresh lemon juice and lemon zest to cream cheese mixture and mix to combine.
- Whip heavy cream until soft peaks form, about 3-5 minutes.
- Gently fold whipped cream into cream cheese mixture until smooth and airy.
- Spoon or pipe cheesecake filling over chilled crust layers in cups, filling almost to the top.
- Top each cup generously with fresh blueberries and garnish with mint leaves if desired.
- Refrigerate cheesecake cups for at least 2 hours or overnight to set.
Notes
Use room temperature cream cheese for smooth texture. Do not overwhip cream to avoid graininess. Chill at least 2 hours or overnight for best flavor and texture. For dairy-free, substitute cream cheese and heavy cream with plant-based alternatives. For gluten-free, use almond flour or gluten-free graham crackers. If crust is too dry, add more melted butter.
Nutrition
- Serving Size: One cheesecake cup (
- Calories: 275
- Sugar: 14
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 18
- Fiber: 1
- Protein: 4
Keywords: no-bake cheesecake, blueberry lemon cheesecake, summer dessert, easy cheesecake cups, no oven dessert, quick dessert