These Velvet Lemon-Blueberry No-Bake Cheesecake Cups are a dreamy, fuss-free dessert perfect for any occasion. Luscious lemon-kissed cheesecake filling is layered with juicy blueberries and buttery cookie crumbs, all served in individual cups for effortless elegance. No oven required—just a few simple steps and a little chill time for these show-stopping treats!
Top Tip
For the smoothest cheesecake filling, let your cream cheese fully soften at room temperature before mixing.
Ingredients
For the Cookie Crust
- 1 cup graham cracker crumbs (or digestive biscuits, crushed)
- 3 tbsp unsalted butter, melted
- 2 tbsp sugar (optional)
For the Lemon Cheesecake Filling
- 8 oz (225g) cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 2 tbsp fresh lemon juice
- 1 cup heavy whipping cream
For the Blueberry Layer
- 1 cup fresh blueberries (or thawed frozen)
- 1 tbsp sugar
- 1 tsp lemon juice
To Serve
- Extra blueberries and lemon zest for garnish (optional)
Steps
- In a small bowl, combine graham cracker crumbs, melted butter, and 2 tbsp sugar (if using). Mix until the crumbs are evenly moistened.
- Spoon about 2 tablespoons of the crumb mixture into the bottom of 4 small serving cups or jars. Press down gently to form a base. Set aside.
- In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, vanilla, lemon zest, and lemon juice. Beat until creamy and well blended.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the lemon cheesecake mixture until fully incorporated and fluffy.
- For the blueberry layer, combine blueberries, 1 tbsp sugar, and 1 tsp lemon juice in a small bowl. Lightly mash about half the berries with a fork to release some juices, leaving the rest whole for texture.
- Layer the cheesecake cups: Spoon half the cheesecake filling over the crust in each cup, add a layer of the blueberry mixture, then top with the remaining cheesecake filling.
- Chill the assembled cups in the refrigerator for at least 2 hours (or up to overnight) to set.
- Before serving, garnish with extra blueberries and a sprinkle of lemon zest if desired.
Nutrition
- Calories: 410
- Protein: 5g
- Net Carbs: 32g
- Fat: 29g
- Fiber: 2g
Tips
- Swap blueberries for raspberries or strawberries for a different twist.
- Use clear cups or jars to show off the beautiful layers for extra wow-factor.
- Make ahead: These cups keep well in the fridge for up to 2 days.
FAQs
Can I make these cheesecake cups ahead of time?
Absolutely! Prepare and assemble the cups up to 2 days in advance. Keep them covered and refrigerated until ready to serve.
Cooking for one?
I wrote a short, practical guide on building simple, low-waste meals for one person — without batch cooking or stress.
Can I use low-fat cream cheese or whipped topping?
Full-fat cream cheese gives the best texture, but low-fat can be used for a lighter dessert. Whipped topping can replace whipped cream in a pinch, but the filling will be a bit sweeter and softer.
What if I don’t have graham crackers?
Digestive biscuits, vanilla wafers, or even shortbread cookies make great alternatives for the crust.
Can I freeze these cheesecake cups?
Freezing is not recommended, as the texture of the cheesecake and berries may change. Enjoy them fresh from the fridge for best results.