Why You’ll Love This Lemon Blueberry Cheesecake Cups
- No-Bake & Incredibly Easy. Seriously, the oven stays off. This recipe is all about mixing and chilling, which means it’s practically foolproof and perfect for beginner bakers or hot summer days when you don’t want to heat up the kitchen.
- Perfectly Portable Individual Servings. These cups are your best friend for potlucks, picnics, or just portion control. Everyone gets their own perfect little dessert, and there’s no messy slicing involved—just grab a spoon and dive in.
- The Brightest, Most Balanced Flavor. The combination of zesty lemon and sweet, slightly tart blueberries is a classic for a reason. It’s a flavor pairing that just sings. The creamy cheesecake base acts as the perfect canvas, letting both the citrus and the berry notes shine through without being overly sweet.
- They Look Far More Impressive Than the Effort Required. With their layers of crust, creamy filling, and glossy blueberry topping, these cups look like they came from a fancy patisserie. They’re a real showstopper, but the secret is that they’re deceptively simple to assemble.
Ingredients & Tools
- For the Graham Cracker Crust:
- 150 g graham cracker crumbs (about 10-12 full sheets)
- 60 g unsalted butter, melted
- 1 tbsp granulated sugar
- Pinch of salt
- For the Cheesecake Filling:
- 450 g full-fat cream cheese, softened to room temperature
- 120 g (1 cup) powdered sugar, sifted
- 240 ml (1 cup) cold heavy whipping cream
- 1 tsp pure vanilla extract
- Zest of 1 large lemon
- 2 tbsp fresh lemon juice
- For the Blueberry Topping:
- 200 g fresh or frozen blueberries
- 2 tbsp granulated sugar
- 1 tbsp fresh lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water (a slurry)
Tools: 8-10 small glasses or jars (about 6-8 oz each), a stand mixer or hand mixer, a medium saucepan, a spatula, and a zester/microplane.
Using full-fat cream cheese is non-negotiable for that classic, rich cheesecake texture—low-fat versions can make the filling watery. And letting the cream cheese truly soften at room temperature is the secret to a perfectly smooth filling without any lumps. A little goes a long way with the lemon zest, too; it packs an incredible aromatic punch.
Serves: 8-10 | Prep Time: 30 minutes | Chill Time: 4 hours (or overnight) | Total Time: 4 hours 30 minutes
Before You Start: Tips & Ingredient Notes
- Room Temperature Cream Cheese is Everything. I know it’s tempting to rush this step, but don’t! Taking the cream cheese out of the fridge at least an hour beforehand ensures it whips up beautifully smooth and creamy. If it’s even slightly cold, you’ll end up with a lumpy filling, and we don’t want that.
- Zest Your Lemon First, Then Juice It. It’s infinitely easier to zest a whole, firm lemon than a floppy, juiced one. Trust me on this. And use a microplane if you have one—it gives you the finest, fluffiest zest without any bitter white pith.
- Chill Your Mixing Bowl and Whisk Attachment. For the whipped cream, a cold bowl is your best friend. Pop your metal bowl and whisk in the freezer for 10-15 minutes before you start. This helps the cream whip up faster and hold its volume better, giving your filling that light, airy texture.
- Fresh vs. Frozen Blueberries? You can use either! Frozen berries work perfectly fine for the compote topping and are often more economical. There’s no need to thaw them first; just add a minute or two to the cooking time. Fresh berries are lovely for a garnish on top right before serving.
How to Make Lemon Blueberry Cheesecake Cups
Step 1: Make the Graham Cracker Crust. Start by crushing your graham crackers into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and rolling them with a rolling pin. In a medium bowl, combine the crumbs, melted butter, tablespoon of sugar, and pinch of salt. Mix it all together until the crumbs are evenly moistened and have the texture of wet sand. You’ll know it’s right when you can pinch the mixture and it holds its shape.
Step 2: Layer the Crust. Grab your serving glasses or jars. Spoon about 2 tablespoons of the crumb mixture into the bottom of each one. Use the bottom of a small glass or a tamper to press the crumbs down firmly into an even layer. This compact base is key—it prevents the crust from getting soggy later. Place all the glasses on a small baking sheet for easy transport and pop them in the refrigerator to set while you make the filling.
Step 3: Whip the Cream. Take your chilled bowl and whisk attachment. Pour in the cold heavy cream and whip on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the whisk out of the cream, the peak that forms stands straight up and doesn’t droop. Be careful not to over-whip, or you’ll start making butter! Scoop the whipped cream into a separate bowl and set it aside for a moment.
Step 4: Make the Cheesecake Base. No need to wash the mixer bowl—just add the softened cream cheese and sifted powdered sugar. Beat them together on medium speed for a good 2-3 minutes, until the mixture is completely smooth, pale, and there are absolutely no lumps. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Now, beat in the vanilla extract, lemon zest, and fresh lemon juice until just combined.
Step 5: Fold Everything Together. This is the most important step for a light texture. Add about a third of the whipped cream to the cream cheese mixture. Use your spatula to gently fold it in—this means cutting through the center and folding it over on itself, rotating the bowl as you go. This first addition lightens the base. Now, add the remaining whipped cream and continue folding gently until no white streaks remain. You want to keep as much air in the mixture as possible.
Step 6: Assemble the Cups. Take the glasses out of the fridge. Divide the creamy cheesecake filling evenly among them, spooning it gently over the crust layers. You can smooth the tops with the back of a spoon or leave them a little swirly for a rustic look. Give the glasses a gentle tap on the counter to settle the filling and remove any air pockets.
Step 7: Create the Blueberry Topping. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to release their juices and bubble—this takes about 5-7 minutes. Stir the cornstarch slurry (it might have settled, so give it another quick mix) and pour it into the bubbling blueberries. Cook for another minute, stirring constantly, until the mixture thickens noticeably and becomes glossy. Remove it from the heat and let it cool completely before topping the cheesecake cups.
Step 8: Chill Until Set. Once the blueberry compote is cool, spoon a layer over each cheesecake cup. Cover the glasses loosely with plastic wrap and refrigerate for at least 4 hours, but honestly, overnight is even better. This chilling time is crucial for the flavors to meld and the filling to set up to that perfect, spoonable consistency.
Serving Suggestions
Complementary Dishes
- A simple green salad with a citrus vinaigrette — The bright, acidic notes in the salad will cleanse the palate beautifully and contrast the richness of the cheesecake, making the whole meal feel balanced and elegant.
- Grilled lemon-herb chicken or salmon — A light, savory main course with similar citrusy flavors creates a wonderfully cohesive menu that feels thoughtfully planned without being overly complicated.
Drinks
- A crisp glass of Prosecco or Moscato d’Asti — The bubbles and slight sweetness are a fantastic partner for the lemon and blueberry, cutting through the creaminess and making the whole experience feel celebratory.
- Sparkling water with a twist of lemon — For a non-alcoholic option, this is perfection. The effervescence is refreshing and highlights the citrus in the dessert without adding any extra sweetness.
Something Sweet
- Shortbread cookies or lemon biscotti — Offering a few extra cookies on the side adds a delightful crunchy element. They’re perfect for dipping into the creamy layers of the cheesecake cup.
- A small square of dark chocolate — A bite of intense, slightly bitter dark chocolate after the sweet cheesecake is a surprisingly sophisticated and satisfying way to end the dessert course.
Top Mistakes to Avoid
- Mistake: Using cold cream cheese. This is the number one reason for a lumpy filling. Cold cream cheese will never incorporate smoothly with the other ingredients, no matter how long you mix it. Patience with softening is key.
- Mistake: Not whipping the cream to stiff peaks. If your cream is still soft, the filling won’t have enough structure and may turn out a bit soupy. Stiff peaks are essential for that stable, mousse-like texture.
- Mistake: Stirring instead of folding. When you combine the whipped cream with the cream cheese base, aggressive stirring will deflate all the air you just whipped in. Gentle folding is the only way to maintain that light, airy consistency.
- Mistake: Adding hot blueberry compote. Pouring warm topping onto the cold filling will cause it to weep and potentially make the crust soggy. Always, always let the compote cool to room temperature first.
Expert Tips
- Tip: Use a piping bag for a super-clean look. If you want your layers to look extra professional, spoon the cheesecake filling into a large piping bag (no tip needed) and pipe it into the glasses. It gives you beautiful, even layers with zero mess on the sides of the glass.
- Tip: Toast your graham cracker crumbs. For a deeper, nuttier flavor in your crust, spread the crumbs on a baking sheet and toast them in a 350°F (175°C) oven for 5-7 minutes before mixing with the butter. Let them cool completely first—this little step adds a wonderful complexity.
- Tip: Add a flavor layer. For an extra surprise, you can add a thin layer of lemon curd between the crust and the cheesecake filling. It intensifies the citrus punch and makes the cups even more special.
- Tip: Make them ahead with confidence. These cups are actually better the next day! The flavors have more time to develop and meld together. They will keep beautifully in the fridge, covered, for up to 3 days.
FAQs
Can I make these dairy-free?
Absolutely! You can use a good-quality dairy-free cream cheese alternative and chilled coconut cream (the solid part from a can of full-fat coconut milk) in place of the heavy whipping cream. The flavor will be slightly different, of course, but you’ll still get a deliciously creamy result. Just make sure all your dairy-free ingredients are well-chilled for the best whipping consistency.
Can I use a different type of cookie for the crust?
Of course! Digestive biscuits, vanilla wafers, or even crushed ginger snaps would be fantastic. Ginger snaps would add a lovely warm spice that pairs wonderfully with the blueberries. Just keep the same ratio by weight: 150 grams of crumbs to 60 grams of melted butter. The trick is to use a cookie that isn’t too sweet on its own, as the filling is quite sweet.
My blueberry topping is too runny. What happened?
This usually means the cornstarch slurry wasn’t cooked long enough. Cornstarch needs to come to a full boil for about a minute to activate its thickening power. If it’s still runny after cooling, you can pour it back into the saucepan, bring it back to a boil for another minute or two, and then let it cool again. It will thicken up nicely.
How far in advance can I assemble these?
They are the ultimate make-ahead dessert! You can assemble them completely, cover them tightly, and store them in the refrigerator for up to 3 days. The crust might soften a tiny bit on the very bottom by day three, but they will still taste incredible. I often make them the day before I need them.
Can I freeze these cheesecake cups?
You can, but with a caveat. The texture of the whipped cream-based filling will change slightly upon thawing, becoming a bit less airy. If you do freeze them, do so without the blueberry topping, and thaw them overnight in the refrigerator before adding the cool compote and serving. They’ll still be tasty, but for the best texture, enjoying them fresh from the fridge is ideal.
Lemon Blueberry Cheesecake Cups
No-bake Lemon Blueberry Cheesecake Cups! An easy, individual dessert with creamy filling & fresh berry topping. Perfect for summer parties or a quick treat. Ready in 30 mins!
Ingredients
Ingredients
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150 g graham cracker crumbs (about 10-12 full sheets)
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60 g unsalted butter (melted)
-
1 tbsp granulated sugar (for crust)
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Pinch salt
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450 g full-fat cream cheese (softened to room temperature)
-
120 g powdered sugar (sifted (1 cup))
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240 ml heavy whipping cream (cold (1 cup))
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1 tsp pure vanilla extract
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1 lemon zest (from 1 large lemon)
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2 tbsp fresh lemon juice (for filling)
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200 g blueberries (fresh or frozen)
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2 tbsp granulated sugar (for topping)
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1 tbsp fresh lemon juice (for topping)
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1 tsp cornstarch (mixed with 1 tbsp water (a slurry))
Instructions
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Make the Graham Cracker Crust. Start by crushing your graham crackers into fine crumbs. You can do this in a food processor or by placing them in a zip-top bag and rolling them with a rolling pin. In a medium bowl, combine the crumbs, melted butter, tablespoon of sugar, and pinch of salt. Mix it all together until the crumbs are evenly moistened and have the texture of wet sand. You'll know it's right when you can pinch the mixture and it holds its shape.01
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Layer the Crust. Grab your serving glasses or jars. Spoon about 2 tablespoons of the crumb mixture into the bottom of each one. Use the bottom of a small glass or a tamper to press the crumbs down firmly into an even layer. This compact base is key—it prevents the crust from getting soggy later. Place all the glasses on a small baking sheet for easy transport and pop them in the refrigerator to set while you make the filling.02
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Whip the Cream. Take your chilled bowl and whisk attachment. Pour in the cold heavy cream and whip on medium-high speed until stiff peaks form. Stiff peaks mean that when you lift the whisk out of the cream, the peak that forms stands straight up and doesn't droop. Be careful not to over-whip, or you'll start making butter! Scoop the whipped cream into a separate bowl and set it aside for a moment.03
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Make the Cheesecake Base. No need to wash the mixer bowl—just add the softened cream cheese and sifted powdered sugar. Beat them together on medium speed for a good 2-3 minutes, until the mixture is completely smooth, pale, and there are absolutely no lumps. Scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Now, beat in the vanilla extract, lemon zest, and fresh lemon juice until just combined.04
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Fold Everything Together. This is the most important step for a light texture. Add about a third of the whipped cream to the cream cheese mixture. Use your spatula to gently fold it in—this means cutting through the center and folding it over on itself, rotating the bowl as you go. This first addition lightens the base. Now, add the remaining whipped cream and continue folding gently until no white streaks remain. You want to keep as much air in the mixture as possible.05
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Assemble the Cups. Take the glasses out of the fridge. Divide the creamy cheesecake filling evenly among them, spooning it gently over the crust layers. You can smooth the tops with the back of a spoon or leave them a little swirly for a rustic look. Give the glasses a gentle tap on the counter to settle the filling and remove any air pockets.06
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Create the Blueberry Topping. In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries begin to release their juices and bubble—this takes about 5-7 minutes. Stir the cornstarch slurry (it might have settled, so give it another quick mix) and pour it into the bubbling blueberries. Cook for another minute, stirring constantly, until the mixture thickens noticeably and becomes glossy. Remove it from the heat and let it cool completely before topping the cheesecake cups.07
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Chill Until Set. Once the blueberry compote is cool, spoon a layer over each cheesecake cup. Cover the glasses loosely with plastic wrap and refrigerate for at least 4 hours, but honestly, overnight is even better. This chilling time is crucial for the flavors to meld and the filling to set up to that perfect, spoonable consistency.08
