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No-Bake Lemon Blueberry Cheesecake Cups Recipe

No-Bake Lemon Blueberry Cheesecake Cups

If you’re looking for a light and refreshing dessert that’s perfect for any occasion, look no further than these No-Bake Lemon Blueberry Cheesecake Cups. With the vibrant flavors of fresh lemons and blueberries, this easy-to-make dessert is not only delicious but also visually stunning.
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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 Crust
  • 1 cup graham cracker crumbs This will form the crunchy base of your cheesecake cups.
  • 4 tbsp unsalted butter melted
For the Cheesecake Filling
  • 2 cups cream cheese softened
  • 1 cup powdered sugar For sweetness and smoothness in the cheesecake filling.
  • 1 cup heavy cream Whipped to add lightness and airiness to the cheesecake filling.
  • 1 tsp vanilla extract For added flavor depth.
  • 1 zest lemon Provides a bright, citrusy flavor.
  • 1/4 cup fresh lemon juice Adds tanginess and balances the sweetness of the cheesecake.
  • 1 cup fresh blueberries The star topping that adds freshness and color.
For Garnish
  • extra blueberries for garnish For decoration and additional flavor.
  • optional slices lemon for garnish

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring Cups and Spoons
  • Spatula
  • Serving cups or glasses
  • Refrigerator

Method
 

  1. Step 1: In a medium bowl, combine graham cracker crumbs and melted unsalted butter. Mix well until the crumbs are evenly coated with butter.
  2. Step 2: Divide the crumb mixture evenly among your serving cups. Press down firmly to create a compact layer.
  3. Step 3: In a large mixing bowl, beat softened cream cheese and powdered sugar with an electric mixer until smooth and creamy.
  4. Step 4: In a separate bowl, whip heavy cream and vanilla extract until stiff peaks form.
  5. Step 5: Gently fold the whipped cream into the cream cheese mixture. Add lemon zest and lemon juice, stirring gently until fully blended.
  6. Step 6: Spoon the cheesecake filling over the crust in each cup. Smooth the top with a spatula.
  7. Step 7: Add fresh blueberries on top of each cheesecake cup.
  8. Step 8: Refrigerate the cheesecake cups for at least 2 hours before serving.
  9. Step 9: Garnish each cup with additional blueberries and lemon slices before serving.

Notes

The cheesecake cups can be stored in the refrigerator for up to 3 days. Use room temperature cream cheese for a smooth filling.