These no-bake Blueberry Lemon Cheesecake Cups are the perfect combination of creamy, tangy, and sweet. Layered with a buttery graham cracker crust, smooth lemon cheesecake filling, and topped with whipped cream, fresh blueberries, and edible flowers, they’re as beautiful as they are delicious. Ideal for spring gatherings, brunches, or as a refreshing dessert on a warm day.
Ingredients (Makes 4 cups)
Graham Crust
- 1 cup graham cracker crumbs (or digestive biscuits)
- 3 tablespoons melted butter
- 1 tablespoon sugar
Lemon Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/2 cup sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Toppings
- Whipped cream
- Fresh blueberries
- Edible flowers (such as daisies or chamomile, optional)
- Extra graham cracker crumbs for garnish
Instructions
- Make the Crust
In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated. Spoon about 2 tablespoons of the mixture into the bottom of each serving glass or dessert cup. Press down firmly to form a compact base. Place the cups in the refrigerator to chill while you prepare the filling. - Prepare the Filling
In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Continue to beat until the mixture is completely smooth and lump-free. Pour the lemon cheesecake filling over the chilled crust in each cup, smoothing the top with a spoon or spatula. Chill the filled cups in the refrigerator for at least 3 hours, or until the filling is set. - Decorate
Just before serving, top each cheesecake cup with a generous swirl or dollop of whipped cream. Add a small handful of fresh blueberries, and sprinkle a pinch of extra graham cracker crumbs over the top for texture. For a vibrant, springtime touch, garnish each cup with a few edible flowers.
Serving Tips
These dessert cups are perfect for make-ahead entertaining. Prepare them the night before your event and decorate just before serving to keep the whipped cream fresh. Serve chilled with small dessert spoons for easy, elegant presentation.
Optional Variations
- Swap blueberries for raspberries or blackberries for a different flavor.
- Add a few crushed pistachios or slivered almonds for added crunch.
- Use mini mason jars for a picnic-friendly version.
- Substitute lime juice and zest for a tropical twist.
Storage
Keep the assembled cups refrigerated until ready to serve. They can be stored for up to 3 days in the fridge, making them a great prep-ahead option for busy hosts.
These Blueberry Lemon Cheesecake Cups offer a delightful mix of textures and flavors—crunchy, creamy, tangy, and sweet—all layered into a single elegant dessert. They’re a seasonal favorite that’s sure to impress guests and satisfy any sweet tooth.