Lemon Blueberry Cheesecake Cups are a delightful no-bake dessert that combines the tangy zest of lemons with the sweetness of blueberries. These individual servings come with a crunchy graham cracker crust, a creamy lemon filling, and a luscious blueberry sauce, making them the perfect treat for hot summer days or any gathering. With their refreshing flavors and simple preparation, these cups are sure to impress your family and friends.

Why You’ll Love This Lemon Blueberry Cheesecake Cups

You’ll absolutely adore these Lemon Blueberry Cheesecake Cups for a multitude of reasons. First, they are no-bake, which means you can whip them up quickly without turning on the oven. Second, they are perfect for serving at parties or as a refreshing summer dessert. Additionally, they can easily be customized with various toppings like whipped cream or even chocolate drizzles. Each cup is a delightful mix of flavors and textures, with the creamy cheesecake filling balanced perfectly by the tangy lemon and sweet blueberries. These treats are also great for portion control, making them a healthier dessert option. If you’re looking for an easy lemon blueberry cheesecake recipe, this is it!

Ingredients for Lemon Blueberry Cheesecake Cups

Gather these items:

1 cup graham cracker crumbs
3 Tbsp granulated sugar
4 Tbsp unsalted butter, melted
8 oz cream cheese, room temperature
1/2 cup granulated sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1 cup heavy cream
1 cup blueberries (fresh or frozen)
2 Tbsp granulated sugar (for blueberry sauce)
1 Tbsp lemon juice (for blueberry sauce)

How to Make Lemon Blueberry Cheesecake Cups Step-by-Step

Step 1: In a medium bowl, mix together graham cracker crumbs, 3 Tbsp sugar, and melted butter until combined.
Step 2: Spoon crust mixture into serving cups and press down firmly to form an even layer. Set aside.
Step 3: In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
Step 4: Add lemon juice, lemon zest, and vanilla extract and mix until combined.
Step 5: In a separate bowl, beat heavy cream until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture until fully combined.
Step 7: Spoon or pipe the cheesecake filling over the graham cracker crust in the cups.
Step 8: In a small saucepan, combine blueberries, 2 Tbsp sugar, and 1 Tbsp lemon juice. Cook over medium heat, stirring occasionally, until blueberries have broken down and sauce thickens (about 5–7 minutes). Let cool.
Step 9: Spoon blueberry sauce over the cheesecake layer in the cups.
Step 10: Refrigerate the cups for at least 2 hours before serving for best texture.

Pro Tips for the Perfect Lemon Blueberry Cheesecake Cups

Keep these in mind:

These cups are great for entertaining or summer treats.
Use fresh blueberries for the best flavor.
Let the cups chill for at least 2 hours for optimal texture.
For a gluten-free lemon blueberry cheesecake recipe, use gluten-free graham cracker crumbs.
Consider using lemon curd for an extra lemony kick!

Best Ways to Serve Lemon Blueberry Cheesecake Cups

There are numerous delightful ways to serve these cups:

Top with a dollop of whipped cream for added creaminess.
Garnish with mint leaves for an elegant touch.
Serve alongside Blueberry Lemon Cheesecake Bites for a dessert platter.

How to Store and Reheat Lemon Blueberry Cheesecake Cups

To store, simply cover the cups with plastic wrap or place them in an airtight container. They can be kept in the refrigerator for up to 3 days, making them a perfect meal prep dessert. If you have leftovers, they can be enjoyed cold straight from the fridge!

Frequently Asked Questions About Lemon Blueberry Cheesecake Cups

What’s the secret to perfect Lemon Blueberry Cheesecake Cups?

The secret lies in allowing the cheesecake to set properly in the refrigerator. This ensures the layers are firm and flavors meld beautifully.

Can I make Lemon Blueberry Cheesecake Cups ahead of time?

Absolutely! These cups can be made a day in advance. Just keep them covered in the fridge until you’re ready to serve.

How do I avoid common mistakes with Lemon Blueberry Cheesecake Cups?

Ensure your cream cheese is at room temperature for a smooth filling, and don’t skip the chilling time to achieve the best texture.

Variations of Lemon Blueberry Cheesecake Cups You Can Try

For those looking to mix things up, consider these variations:

Mini Lemon Blueberry Cheesecakes: Serve in smaller cups for bite-sized desserts.
Healthy Lemon Blueberry Cheesecake Options: Substitute Greek yogurt for cream cheese for a lighter version.
Lemon Blueberry Dessert Cups: Layer with granola for added crunch.

Lemon Blueberry Cheesecake Cups: 6 Irresistible Treats - Lemon Blueberry Cheesecake Cups - main visual representation

Enjoy these delightful Lemon Blueberry Cheesecake Cups that are sure to become a favorite in your dessert repertoire!

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Lemon Blueberry Cheesecake Cups: 6 Irresistible Treats

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These Lemon Blueberry Cheesecake Cups are individual no-bake desserts made with a graham cracker crust, creamy lemon cheesecake filling, and a sweet homemade blueberry sauce.

Author: Robert
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 32 minutes
Yield: 6 servings 1x
Category: Dessert
Method: No-bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup graham cracker crumbs
3 Tbsp granulated sugar
4 Tbsp unsalted butter, melted
8 oz cream cheese, room temperature
1/2 cup granulated sugar
1 Tbsp fresh lemon juice
1 tsp lemon zest
1/2 tsp vanilla extract
1 cup heavy cream
1 cup blueberries (fresh or frozen)
2 Tbsp granulated sugar (for blueberry sauce)
1 Tbsp lemon juice (for blueberry sauce)

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Instructions

In a medium bowl, mix together graham cracker crumbs, 3 Tbsp sugar, and melted butter until combined.
Spoon crust mixture into serving cups and press down firmly to form an even layer. Set aside.
In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
Add lemon juice, lemon zest, and vanilla extract and mix until combined.
In a separate bowl, beat heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spoon or pipe the cheesecake filling over the graham cracker crust in the cups.
In a small saucepan, combine blueberries, 2 Tbsp sugar, and 1 Tbsp lemon juice. Cook over medium heat, stirring occasionally, until blueberries have broken down and sauce thickens (about 5–7 minutes). Let cool.
Spoon blueberry sauce over the cheesecake layer in the cups.
Refrigerate the cups for at least 2 hours before serving for best texture.