Why You’ll Love these Lemon Blueberry Cheesecake Cups
When I first created these Lemon Blueberry Cheesecake Cups, I knew they’d become a summer staple in my kitchen. They’re everything I want in a dessert—creamy, tangy, and invigoratingly light without the fuss of a traditional baked cheesecake.
No water baths, no cracks to worry about, just pure satisfaction. The buttery graham cracker base perfectly balances the velvety lemon filling, while fresh blueberries add that perfect pop of sweetness.
Ready in under 15 minutes (plus chilling time), these individual servings are my go-to for impromptu dinner parties. Make them ahead and impress your guests without breaking a sweat.
What Ingredients are in Lemon Blueberry Cheesecake Cups?
These no-bake lemon blueberry cheesecake cups are the epitome of summer in a jar. What I love most about this recipe is how it balances rich creaminess with bright, zesty flavors. The combination of tangy cream cheese, fresh lemon, and sweet blueberries creates that perfect harmony of flavors that makes your taste buds dance.
And the best part? The ingredient list is surprisingly simple, using items you might already have in your pantry and refrigerator.
For the graham cracker crust:
- 1 cup (100g) graham cracker crumbs
- 4 tablespoons (56g) unsalted butter, melted
- 1 tablespoon sugar
- Pinch of salt
For the creamy cheesecake filling:
- 8 ounces (226g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- Zest of 1 lemon
- 2-3 tablespoons fresh lemon juice (to taste)
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) cold heavy cream, whipped to soft peaks (or 1 cup prepared whipped topping)
For the topping:
- 1-1½ cups fresh blueberries
- Optional: 1-2 teaspoons sugar and 1 teaspoon lemon juice for macerated berries
When shopping for these ingredients, quality matters—especially with the cream cheese and lemons. I recommend using full-fat cream cheese for the richest flavor and texture. For the lemons, organic ones often have more aromatic zest.
And while fresh blueberries are ideal when in season, you could substitute with other berries like raspberries if needed. The recipe is also adaptable for dietary restrictions—simply swap in gluten-free graham cracker crumbs if you’re avoiding gluten, or try almond cookie crumbs for a nutty twist.
How to Make these Lemon Blueberry Cheesecake Cups
Making these cheesecake cups is wonderfully straightforward—no oven required! Start with the graham cracker base by mixing 1 cup (100g) of graham cracker crumbs with 4 tablespoons (56g) of melted unsalted butter, 1 tablespoon of sugar, and a pinch of salt until the mixture resembles wet sand.
Spoon about 2-3 tablespoons into each jar and press it down firmly with the back of a spoon (or a cocktail muddler works brilliantly if you have one). This firm pressing is essential—it guarantees your crust holds together when you dig in with a spoon later. Pop these in the refrigerator while you work on the filling, giving the butter about 5-10 minutes to firm up again.
For the creamy filling, first whip 1/2 cup (120ml) of cold heavy cream to soft peaks and set it aside in the fridge. In a separate bowl, beat 8 ounces (226g) of softened cream cheese with 1/2 cup (100g) of granulated sugar until it’s completely smooth and fluffy—this usually takes 1-2 minutes of beating, and don’t skimp here because nobody wants lumpy cheesecake!
Next, add the zest of one lemon, 2-3 tablespoons of fresh lemon juice (start with 2 and taste—you can always add more for extra tanginess), and 1 teaspoon of vanilla extract. The gentle folding technique is key for the next step: combine your whipped cream with the cream cheese mixture, folding just until no streaks remain. Over-mixing will deflate all that lovely air you’ve incorporated, so channel your inner pastry chef and keep it light.
Finally, spoon or pipe about 1/3 cup of the filling over each chilled crust. Give the jars a little tap on the counter to settle everything nicely, then cover and refrigerate for at least 2 hours—though 4-6 hours will give you the firmest set.
Just before serving, top each cup with fresh blueberries. Want to take it up a notch? Toss 1-1½ cups of blueberries with 1-2 teaspoons of sugar and 1 teaspoon of lemon juice, let them sit for 15-30 minutes until slightly saucy, then spoon over your cups. The contrast between the cool, creamy filling and the juicy, slightly tart berries? Absolutely divine.
These little cups of joy can be made up to 24 hours ahead and kept covered in the refrigerator, making them perfect for entertaining or meal prep.
Lemon Blueberry Cheesecake Cups Substitutions and Variations
While the classic lemon-blueberry combination is undeniably delicious, the beauty of this no-bake dessert lies in its flexibility. I often swap in lime zest and juice when I want a more tropical vibe, or Meyer lemons for a gentler, sweeter flavor profile.
Want an adult twist? Try adding a splash of limoncello to the filling—just 1-2 teaspoons does the trick.
For the berries, raspberries make a gorgeous ruby-red topping, or you can cook your blueberries into a quick compote.
Going gluten-free? Simply use GF graham cracker crumbs or crushed almond cookies for the base.
What to Serve with Lemon Blueberry Cheesecake Cups
Complementary pairings can elevate these zesty cheesecake cups from simple dessert to memorable finale.
I love serving mine with a shot of espresso or a small cup of Earl Grey tea—the bitter notes contrast beautifully with the sweet-tart filling.
For dinner parties, I arrange these cups on a platter with fresh mint sprigs and sliced strawberries.
Need a brunch option? Try them alongside mimosas (the citrus echo is divine).
When I’m feeling fancy, I’ll add a small scoop of lemon sorbet on the side.
The temperature contrast between cold sorbet and creamy cheesecake? Pure magic in your mouth.
Final Thoughts
These little lemon blueberry cheesecake cups have become my absolute go-to dessert for nearly every occasion.
They’re impossibly creamy, perfectly balanced between tart and sweet, and—let’s be honest—they look far more impressive than the effort they require.
I love how adaptable they are. Running late? Make them the night before. Gluten issues? Swap in those almond crumbs. Want to fancy things up for company? Add a touch of limoncello to the filling.
The best part? Watching everyone’s face light up when they take that first bite. Worth every minute.
