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No-Bake Blueberry Lemon Cheesecake Cups pinterest

No-Bake Blueberry Lemon Cheesecake Cups

These No-Bake Blueberry Lemon Cheesecake Cups are the perfect solution for hot days when you're craving something sweet without heating up your kitchen. The combination of tangy lemon and sweet blueberries creates a refreshing flavor profile that's perfect for summer.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, No-Bake, Blueberry, Lemon, Summer Dessert
Prep Time: 30 minutes
Cook Time: 0 minutes
Chilling Time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 8 cups
Calories: 420kcal

Equipment

  • Serving Glasses or Jars
  • Electric Mixer
  • Saucepan

Ingredients

Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs about 12 full sheets
  • 6 tablespoons unsalted butter melted
  • 3 tablespoons granulated sugar
  • 1 pinch salt

Cheesecake Filling

  • 16 ounces cream cheese softened, room temperature
  • 2/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest from approximately 2 lemons
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream whipped to stiff peaks

Blueberry Sauce

  • 2 cups fresh blueberries frozen can work too
  • 1/4 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon cornstarch mixed with 2 tablespoons water

Instructions

  • Combine the graham cracker crumbs, melted butter, sugar, and salt in a medium bowl. Mix until the consistency resembles wet sand. The mixture should hold together when pressed between your fingers.
  • Divide the graham cracker mixture evenly among 8 serving glasses or jars (about 3 tablespoons per cup). Press firmly with the back of a measuring spoon to create a compact layer.
  • In a medium saucepan, combine blueberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally. Cook until blueberries begin to burst, about 3-4 minutes.
  • Add the cornstarch mixture and continue cooking for 1-2 minutes until thickened to coat the back of a spoon. Remove from heat and allow to cool completely.
  • In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy, about 2 minutes. Add lemon juice, lemon zest, and vanilla extract. Continue beating until well incorporated.
  • Gently fold the whipped heavy cream into the cream cheese mixture using a rubber spatula. Use a folding motion rather than stirring to maintain the airiness.
  • Spoon or pipe half the cheesecake mixture over the graham cracker crusts. Add a layer of cooled blueberry sauce (reserve some for topping). Follow with remaining cheesecake mixture.
  • Refrigerate the cups for at least 4 hours or preferably overnight. Before serving, top with remaining blueberry sauce and fresh blueberries.

Notes

For optimal freshness, cover each cup with plastic wrap directly touching the surface to prevent a skin from forming.
Store the blueberry topping separately if preparing more than 24 hours in advance.
These cups can be frozen for up to 1 month – thaw overnight in the refrigerator for best results.

Nutrition

Calories: 420kcal | Carbohydrates: 38g | Protein: 5g | Fat: 28g | Saturated Fat: 16g | Cholesterol: 85mg | Sodium: 280mg | Fiber: 1.5g | Sugar: 28g
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