No-Bake Lemon Blueberry Cheesecake Cups – Bright, Creamy, and Easy

These no-bake lemon blueberry cheesecake cups bring together a zesty lemon filling, creamy cheesecake, and a crunchy cookie base—without turning on the oven. They’re fresh, light, and perfect for warm days or last-minute desserts. You can make them ahead, portion them neatly in cups or jars, and serve to a crowd with zero stress.

The mix of tangy lemon and sweet blueberries hits that perfect balance. Best of all, the steps are simple, and the results look and taste like something from a bakery.

No-Bake Lemon Blueberry Cheesecake Cups - Bright, Creamy, and Easy

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 6 servings

Ingredients Method

Ingredients

  

• For the crust: 1 1/2 cups graham cracker crumbs (about 10–12 sheets), or digestive biscuit crumbs
• 5 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of fine sea salt
• For the cheesecake filling: 16 ounces (450 g) full-fat cream cheese, softened
• 2/3 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons fresh lemon zest (from about 2 large lemons)
• 1/4 cup fresh lemon juice
• 1 cup cold heavy whipping cream
• For the blueberry layer: 1 1/2 cups fresh blueberries (or frozen, thawed and well-drained)
• 2 tablespoons lemon juice
• 2 tablespoons granulated sugar (adjust to taste)
• 1 teaspoon cornstarch (optional, for thicker sauce)
• For topping (optional): Extra whipped cream
• Fresh blueberries
• Lemon zest curls
• Crushed graham crackers
• Equipment: 8–10 small jars or cups (6–8 ounce), mixing bowls, hand mixer or stand mixer, spatula

Method

 

1. Make the crust. Stir graham cracker crumbs, melted butter, sugar, and salt until the mixture looks like damp sand. It should hold together when pinched.
2. Portion the crust. Spoon 2–3 tablespoons of crust into each cup and press down gently with the back of a spoon. Aim for an even, compact base.
3. Chill the bases. Place cups in the fridge while you prepare the filling. This helps the butter firm up so the crust doesn’t crumble.
4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the sides as needed.
5. Add sweetness and flavor. Beat in powdered sugar, vanilla, lemon zest, and lemon juice until silky and well combined.
6. Whip the cream. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks. Don’t overwhip—stop when it holds shape but still looks smooth.
7. Fold to finish the filling. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light motions to keep it airy.
8. Make the blueberry layer. In a small saucepan, add blueberries, lemon juice, and sugar. Cook over medium heat for 3–5 minutes, stirring, until some berries burst and a syrup forms. For a thicker compote, stir in cornstarch mixed with 1 teaspoon water and simmer 1 more minute. Let cool completely.
9. Assemble the cups. Add a layer of cheesecake filling over the crust, then a spoonful of blueberry compote, followed by another dollop of filling. Smooth the tops.
10. Chill to set. Cover and refrigerate for at least 3 hours, or up to 24 hours. The filling firms up and flavors meld as it chills.
11. Garnish and serve. Right before serving, top with whipped cream, fresh blueberries, lemon zest, or a sprinkle of crumbs.

What Makes This Recipe So Good

• No oven required: The filling sets in the fridge, not the oven, making it summer-friendly and convenient.
• Bright, balanced flavor: Lemon zest and juice add zing, while blueberries bring natural sweetness and color.
• Individual portions: Cups or jars make serving easier, tidier, and more portable.
• Foolproof texture: A simple cream cheese base plus whipped cream creates an ultra-smooth, airy filling.
• Flexible: Use fresh or frozen blueberries, swap the crust, or scale the recipe for any crowd.

Ingredients

• For the crust:
  • 1 1/2 cups graham cracker crumbs (about 10–12 sheets), or digestive biscuit crumbs
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of fine sea salt
• For the cheesecake filling:
  • 16 ounces (450 g) full-fat cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon zest (from about 2 large lemons)
  • 1/4 cup fresh lemon juice
  • 1 cup cold heavy whipping cream
• For the blueberry layer:
  • 1 1/2 cups fresh blueberries (or frozen, thawed and well-drained)
  • 2 tablespoons lemon juice
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon cornstarch (optional, for thicker sauce)
• For topping (optional):
  • Extra whipped cream
  • Fresh blueberries
  • Lemon zest curls
  • Crushed graham crackers
• Equipment: 8–10 small jars or cups (6–8 ounce), mixing bowls, hand mixer or stand mixer, spatula

Step-by-Step Instructions

1. Make the crust. Stir graham cracker crumbs, melted butter, sugar, and salt until the mixture looks like damp sand. It should hold together when pinched.
2. Portion the crust. Spoon 2–3 tablespoons of crust into each cup and press down gently with the back of a spoon.

   Aim for an even, compact base.

3. Chill the bases. Place cups in the fridge while you prepare the filling. This helps the butter firm up so the crust doesn’t crumble.
4. Beat the cream cheese. In a mixing bowl, beat softened cream cheese until smooth and fluffy, about 2 minutes. Scrape the sides as needed.
5. Add sweetness and flavor. Beat in powdered sugar, vanilla, lemon zest, and lemon juice until silky and well combined.
6. Whip the cream. In a separate chilled bowl, whip the heavy cream to medium-stiff peaks.

   Don’t overwhip—stop when it holds shape but still looks smooth.

7. Fold to finish the filling. Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and light motions to keep it airy.
8. Make the blueberry layer. In a small saucepan, add blueberries, lemon juice, and sugar. Cook over medium heat for 3–5 minutes, stirring, until some berries burst and a syrup forms.

   For a thicker compote, stir in cornstarch mixed with 1 teaspoon water and simmer 1 more minute. Let cool completely.

9. Assemble the cups. Add a layer of cheesecake filling over the crust, then a spoonful of blueberry compote, followed by another dollop of filling. Smooth the tops.
10. Chill to set. Cover and refrigerate for at least 3 hours, or up to 24 hours.

    The filling firms up and flavors meld as it chills.

11. Garnish and serve. Right before serving, top with whipped cream, fresh blueberries, lemon zest, or a sprinkle of crumbs.

How to Store

• Refrigerator: Keep covered in the fridge for up to 3 days. Wait to add whipped cream or fresh fruit toppings until serving.
• Freezer: You can freeze assembled cups (without fresh fruit on top) for up to 1 month. Thaw overnight in the fridge.

  The texture stays creamy but slightly denser.

• Meal prep tip: Store the blueberry compote separately and spoon it on just before serving for the cleanest layers.

Why This is Good for You

• Real fruit, real flavor: Blueberries are rich in antioxidants and add natural sweetness and color.
• Lemon perks you up: Fresh lemon juice and zest deliver bright flavor with vitamin C.
• Portion control: Individual cups help keep servings reasonable without feeling skimpy.
• Less sugar than a baked cheesecake: Powdered sugar blends smoothly, and the tart lemon lets you use less overall.

Common Mistakes to Avoid

• Using cold cream cheese: If it’s not softened, the filling turns lumpy. Let it sit at room temperature for 30–45 minutes first.
• Overwhipping the cream: This can create grainy texture or butter-like clumps. Stop at medium-stiff peaks.
• Skipping the chill time: The filling needs a few hours to firm up.

  Rushing it leads to messy layers.

• Warm blueberry layer: Adding hot compote melts the filling. Cool it completely before assembling.
• Too much crust butter: An overly greasy crust won’t hold. Measure carefully and pack gently, not aggressively.