Print

Lemon Blueberry Cheesecake Cups

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  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

  • 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

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