Why You’ll Love Lemon Blueberry Cheesecake Cups Recipe
They combine the refreshing tang of lemon with the sweet burst of blueberries — a flavor pairing that feels light but indulgent.
The individual cup format makes serving and portioning easy (no slicing a whole cheesecake).
The recipe avoids the fuss of a full cheesecake (no water bath, large springform pan, or giant slice to cut) — quicker and simpler to pull together.
The visual appeal is high: vibrant blueberries against creamy filling, topped with whipped cream or sauce, perfect for spring or any special occasion.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 Golden Oreo cookies (or lemon‑flavored Oreo if you want extra lemon punch)
12 oz cream cheese, at room temperature
⅓ cup granulated sugar
¼ cup sour cream, at room temperature
1 large egg, at room temperature
1 teaspoon vanilla extract
2 tablespoons freshly squeezed lemon juice
1 teaspoon lemon zest
½ cup wild blueberries (fresh or frozen; regular blueberries also work)
Optional: blueberry sauce and whipped cream for topping
Blueberry Sauce (optional):
½ cup wild blueberries (fresh or frozen)
2 tablespoons water
3 tablespoons granulated sugar
1 teaspoon freshly squeezed lemon juice
Directions
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Preheat your oven to 275°F (about 135°C).
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Line a 12-cavity muffin tin with cupcake liners and place one Oreo cookie in the bottom of each liner.
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In a large bowl (or stand mixer), beat the cream cheese until fluffy. Add the sugar and beat until combined.
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Add the sour cream, egg, vanilla extract, lemon juice, and lemon zest. Blend until smooth.
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Gently fold in the blueberries.
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Spoon the cheesecake batter evenly over the Oreo cookies in the muffin tin, filling nearly to the top.
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Bake for about 22–24 minutes, until the cheesecakes are set. Remove from oven and let the tin rest on a rack until cool.
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Place in the refrigerator and chill for at least 2 hours before removing the cups from the tin and liners.
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If using, prepare the blueberry sauce: combine the blueberries, water, sugar, and lemon juice in a medium saucepan over medium heat. Let it come to a boil, then reduce to a simmer and cook for 6–7 minutes until the blueberries have burst and the mixture thickens. Cool before using.
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Before serving, top the cheesecake cups with whipped cream and blueberry sauce (if desired).
Servings and timing
Makes: 12 cheesecake cups
Prep time: ~20 minutes (not including chill time)
Bake time: 22–24 minutes
Chill time: at least 2 hours before serving
Total approximate time: ~43 minutes plus chilling
Variations
Crust swap: Instead of Oreo cookies, use crushed graham crackers, digestive biscuits, or other flavored cookies for a different base flavor.
Flavor twist: Use lemon-flavored Oreo cookies for extra lemon punch, or add a little lemon extract for stronger citrus.
Fruit swap: Swap blueberries for raspberries, blackberries, or even chopped strawberries if you prefer a different berry.
No-bake version: If you prefer to avoid the oven, you could adapt this into a no-bake cheesecake cup by setting the filling with gelatin or in the fridge overnight, though texture will differ.
Toppings variation: Garnish with fresh berries, lemon slices or zest, white chocolate shavings, or a drizzle of blueberry compote.
Storage/Reheating
Store the cheesecake cups in the refrigerator in an airtight container. They are best enjoyed within 3–4 days for optimal texture and flavor.
Because they are chilled desserts, reheating is not necessary — serve them cold straight from the fridge. If the liners are still on, you can remove them just before serving for a cleaner presentation.
If you want to freeze them: place them in a freezer-safe container without whipped cream or sauce toppings. Freeze for up to 1–2 months. Thaw overnight in the refrigerator, then add toppings just before serving.
FAQs
1. Can I use regular Oreos instead of Golden or lemon-flavored ones?
Yes — you can use standard Oreos. The flavor will be slightly more chocolatey, which changes the contrast a bit, but works fine. If you want the lemon flavor to remain dominant, you might prefer the Golden or lemon variant.
2. Can I use fresh blueberries versus frozen blueberries?
Yes — both fresh and frozen blueberries work. If using frozen, no need to thaw; fold them in frozen, just be mindful that they may release a bit of extra liquid as they bake.
3. What if I don’t have sour cream?
You can substitute full-fat Greek yogurt or crème fraîche (about the same amount) for the sour cream. The texture may vary slightly but it will still work.
4. Why is the oven temperature so low (275°F)?
A lower temperature helps the cheesecake cups bake gently and evenly, reducing the risk of cracking and giving a smoother texture. Since these are small individual portions, they set well at this lower temp.
5. How can I tell when the cheesecake cups are done baking?
They should be mostly set but still slightly jiggly in the center when you gently tap the tin. The edges will be set and firm. After chilling, they will firm up further.
6. Can I make these ahead of time?
Yes — you can bake and chill them ahead, then simply top with whipped cream or sauce just before serving. They hold well in the fridge for a day or two before adding toppings.
7. Can I increase or decrease the number of servings?
Yes — you can scale the recipe up or down, keeping the ratios of ingredients the same. If you only want 6 cups, use half of each ingredient; if you want more, double them.
8. How thick should the lemon zest be?
Use finely grated lemon zest — you want the flavorful oils but not large chunks. One teaspoon of zest (about the zest of one lemon) adds good flavor without overpowering.
9. Do I need to use whipped cream and blueberry sauce, or can I skip them?
You can skip the toppings if you prefer a simpler presentation. They add visual appeal and extra flavor but aren’t essential.
10. Are there any gluten-free or dairy-free adaptations?
For gluten-free: use gluten-free cookie crumbs for the base (make sure the Oreo alternative is gluten-free).
For dairy-free: you could try vegan cream cheese and sour cream substitutes, but baking behavior may differ and texture may vary — proceed with caution and accept slight differences.
Conclusion
These lemon blueberry cheesecake cups offer the perfect bite-sized balance of tart and sweet, creamy and crisp. Whether for a spring party, holiday celebration, or just an everyday treat, they’re a standout dessert that looks as good as it tastes — no forks, no fuss, just a lot of flavor.
Lemon Blueberry Cheesecake Cups
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. They’re easy to make and perfect for entertaining or summer treats.
- Prep Time: 25 minutes
- Cook Time: 7 minutes
- Total Time: 2 hours 32 minutes (includes chilling time)
- Yield: 6 cheesecake cups
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 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.
Notes
- You can make the cheesecake cups a day ahead and store them in the fridge.
- Top with extra lemon zest or whipped cream for garnish.
- Use a piping bag for a neater cheesecake layer.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 25g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
