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Lemon Blueberry Cheesecake Cups: 6 Irresistible Treats

Lemon Blueberry Cheesecake Cups
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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.

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)

Instructions

  1. In a medium bowl, mix together graham cracker crumbs, 3 Tbsp sugar, and melted butter until combined.
  2. Spoon crust mixture into serving cups and press down firmly to form an even layer. Set aside.
  3. In a large bowl, beat cream cheese and 1/2 cup sugar until smooth and creamy.
  4. Add lemon juice, lemon zest, and vanilla extract and mix until combined.
  5. In a separate bowl, beat heavy cream until stiff peaks form.
  6. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  7. Spoon or pipe the cheesecake filling over the graham cracker crust in the cups.
  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.
  9. Spoon blueberry sauce over the cheesecake layer in the cups.
  10. Refrigerate the cups for at least 2 hours before serving for best texture.

Notes

  • 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.

Nutrition

Find it online: https://bakerslider.com/lemon-blueberry-cheesecake-cups/

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