Berry Bliss: No Bake Lemon Blueberry Mini Cheesecakes
Welcome to Cheesecake Chronicles, where every bite is a love story and today’s tale is a real page-turner! Imagine a dessert so delightful, it doesn’t even need an oven to make you swoon—introducing our No Bake Lemon Blueberry Mini Cheesecakes. These little wonders are like the rom-com of desserts: sweet, tangy, and guaranteed to make you giggle with glee. Featuring a zesty lemon cheesecake swirled with luscious blueberry preserves and crowned with a dollop of whipped cream, they’re the perfect treat to whisk you away to cheesecake paradise. So, grab your mixing bowl and let’s embark on this no-bake adventure—because who needs heat when you’ve got this much sweet?
Why these cheesecakes are great:
- Easy no-bake recipe – perfect for a make-ahead dessert!
- Mini cheesecakes are great for potlucks, parties, office parties, or holiday gatherings.
- Everyone loves cheesecake!
No Bake Blueberry Lemon Mini Cheesecakes
Difficulty: Easy
Prep time: 20 minutes / Bake time: N/A
Chill time: 2-4 hours
Servings: 16-18 cupcake size cheesecakes
Ingredients
For the crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
For the cheesecake
- 16 oz cream cheese, softened
- ½ cup sugar
- 1 tsp vanilla
- 1 cup heavy cream
- ¼ cup lemon juice
- ¼ cup blueberry preserves
For the decoration
- 1 cup heavy cream
- 1 Tbsp powdered sugar
- 1 tsp vanilla
Blueberries, to decorate
Lemon zest, to decorate
Directions
Line a standard muffin tin(s) with cupcake liners, set aside.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until it looks like wet sand.
Pour a heaping tablespoon of the graham cracker mix into each cupcake liner.
Use the bottom of a ¼ cup measuring cup or similar to press the crumbs into the bottom of the liner. Set aside.
In the bowl of a stand mixer, combine the softened cream cheese and sugar. Whip for about a minute or until smooth – scraping the sides often.
Add in the vanilla and heavy whipping cream. Whip on medium for about 2 minutes or until smooth and cream looking. Scrape the sides.
Add in the lemon juice and mix thoroughly.
Scoop the cheesecake filling into each cupcake liner, filling until just below the top of the liner. Smooth the top.
Add a dollop of the blueberry preserves and use a knife to swirl into the cheesecake filling.
Cover with plastic wrap and chill for at least 2-4 hours.
When ready to serve, complete the assembly.
For the whipped topping – in the bowl of a stand mixer, combine the heavy cream, powdered sugar and vanilla.
Mix on medium speed for about 3-5 minutes or until stiff peaks form.
Transfer the whipped topping to a piping bag fitted with a small star tip. Pipe a small mound of whipped cream in the center of each cheesecake.
Top with a blueberry and lemon zest.
Storage: Cheesecakes can be stored in an airtight container in the fridge for up to 3 days or frozen for 3 months.
FAQ
Can I use fresh blueberries instead of blueberry preserves?
Absolutely! You can use fresh blueberries to make your own preserves. Just be sure to adjust the sweetness to your liking.
How long do these mini cheesecakes need to chill before serving?
For the best texture and flavor, chill the mini cheesecakes in the refrigerator for at least 4 hours, or preferably overnight.
Can I make these cheesecakes ahead of time?
Yes, these mini cheesecakes are perfect for making ahead. You can prepare them up to 2 days in advance and store them in the refrigerator until you’re ready to serve.
What type of crust works best for these no-bake cheesecakes?
A classic graham cracker crust is always a great choice, but feel free to get creative with cookie crumbs or even a nut-based crust if you prefer.
Can I substitute the whipped cream topping with something else?
Definitely! You can top these mini cheesecakes with Greek yogurt, crème fraîche, or even a dollop of lemon curd for an extra zesty kick.
