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To make these delightful cups, gather the following key ingredients: - 1 cup graham cracker crumbs - 4 tablespoons unsalted butter, melted - 1 (8 oz) package cream cheese, softened to room temperature - ½ cup powdered sugar - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons freshly squeezed lemon juice - 1 cup heavy whipping cream - 1 cup fresh blueberries - 2 tablespoons honey (or maple syrup for a vegan option) These ingredients work together to create a creamy and tangy filling, paired with a buttery crust. If you want to lower the sugar, consider these options: - Use maple syrup instead of honey for a vegan choice. - Try stevia or monk fruit sweetener for a low-calorie option. These alternatives still give a sweet taste without the extra calories. Sometimes, you may not have all the ingredients. Here are some easy swaps: - Replace graham cracker crumbs with crushed cookies like Oreos or Digestives for a different flavor. - If you lack heavy cream, use coconut cream for a dairy-free option. - For lemon, you can use lime juice as a substitute. These swaps keep your cheesecake cups delicious and fun! {{ingredient_image_2}} To start, grab a medium-sized bowl. Mix 1 cup of graham cracker crumbs with 4 tablespoons of melted unsalted butter. The mixture should look like wet sand. This means it’s ready! Now, take 6 small cups or jars and divide the crumb mixture evenly among them. Press down firmly with your fingers or the back of a spoon. This creates a solid base for each cup. Set them aside for now. In a large bowl, beat 1 (8 oz) package of softened cream cheese with an electric mixer. Mix it on medium speed until it’s nice and smooth. Gradually add ½ cup of powdered sugar. Keep mixing until there are no lumps. Next, add 1 teaspoon of vanilla extract, the zest of 1 lemon, and 2 tablespoons of lemon juice. Blend until everything is smooth and well mixed. In a separate bowl, whip 1 cup of heavy cream until you see stiff peaks. This takes about 2-3 minutes. Be careful not to overwhip it! Now, gently fold the whipped cream into the cheesecake mixture. Start by adding a small scoop of whipped cream to lighten it up. Then, carefully fold in the rest until it’s all blended. This helps keep the filling light and fluffy. Now it’s time to assemble! Spoon the cheesecake filling over the crusts in each cup. Smooth the tops with a spatula for a nice finish. Once they all look good, cover each cup with plastic wrap or a lid. Refrigerate for at least 2 hours. This chilling time helps the flavors blend and the cheesecake firm up. Before serving, top each cup with fresh blueberries. Drizzle a bit of honey over the berries for sweetness. Enjoy your delightful Lemon Blueberry Cheesecake Cups! To get the best texture, soften your cream cheese well. Room temperature cream cheese mixes better, creating a smooth filling. Mix the cream cheese and powdered sugar until there are no lumps. When you whip the cream, beat it until stiff peaks form. Folding in the whipped cream gently keeps your filling light and airy. This balance gives you a rich yet fluffy cheesecake. These cheesecake cups store well in the fridge. Keep them covered to prevent drying out. They taste best when chilled for at least 2 hours. Serve them cold for a refreshing treat. For a nice touch, add a mint sprig or a lemon slice on top. This not only looks great but adds extra flavor. Fresh blueberries are the star here, but you can add more. Try drizzling honey or maple syrup for sweetness. A sprinkle of lemon zest brightens the flavor. You could also use other fruits like raspberries or strawberries. Experiment to find your favorite topping! Pro Tips Chill the Cream Cheese: Ensure your cream cheese is at room temperature before mixing. This will help achieve a smooth and creamy filling without lumps. Perfect Whipping: When whipping the heavy cream, stop once stiff peaks form. Overwhipping can lead to a grainy texture in your filling. Flavor Enhancements: For an extra punch of lemon flavor, consider adding a touch of lemon extract in addition to the zest and juice. Serving Suggestion: Serve the cheesecake cups with a side of extra blueberries and a dollop of whipped cream for an elegant presentation. {{image_4}} You can easily make this treat vegan. Simply swap the cream cheese for a vegan cream cheese. This will give you the same creamy texture. Use plant-based heavy cream or coconut cream to whip. Instead of honey, opt for maple syrup for sweetness. You will enjoy a rich, lemony flavor that everyone will love. If you want a quick treat, skip the baking. Just prepare the crust and filling as usual. After chilling, you will have a delightful dessert ready in no time. This method is perfect for hot days when you don't want to turn on the oven. Your friends and family will think you spent hours making it! You can switch up the toppings based on the season. In spring, try fresh strawberries or raspberries. In summer, add sliced peaches or cherries. In fall, consider spiced apples or pumpkin puree. Winter brings pomegranate seeds or citrus slices. This way, you can enjoy a new taste with each season! To keep your lemon blueberry cheesecake cups fresh, store them in the fridge. Use airtight containers or cover each cup with plastic wrap. This helps prevent the cheesecake from drying out. Make sure they chill for at least two hours before serving. This time allows the flavors to blend well. You can freeze these cheesecake cups too! Just make sure they are in airtight containers. You may want to leave off the blueberries and honey drizzle until you serve them. This way, the toppings stay fresh and bright. To thaw, place them in the fridge overnight before enjoying. In the fridge, these cheesecake cups last about 3 to 5 days. If they start to smell or look off, it’s best to toss them. Always check for freshness before serving. Yes, you can use frozen blueberries. They work well in this recipe. Just remember to thaw them first and drain off any extra liquid. This helps keep your cheesecake cups from getting too watery. Frozen berries still give great flavor, but fresh berries add a nice pop of color. To make these cheesecake cups gluten-free, swap out the graham cracker crumbs. Use gluten-free cookie crumbs or ground nuts instead. You can also use gluten-free graham crackers if you find them. Just check the labels to ensure they meet your needs. If you can't find graham cracker crumbs, don't worry! You can use crushed cookies, like vanilla wafers or digestive biscuits. You can even use oats for a different texture. Just blend them with melted butter as you would with graham crackers. These Lemon Blueberry Cheesecake Cups are easy and fun to make. You'll enjoy preparing the crust and creamy filling. Remember, you can swap ingredients or try different toppings for variety. Perfecting the texture is key, and storing them properly keeps them fresh. Whether you prefer vegan or no-bake options, there’s a way to enjoy this treat. Follow the tips and enjoy these delicious cups with friends. Cheesecake can be simple, tasty, and satisfying!

Lemon Blueberry Cheesecake Cups

Delicious individual cheesecake cups with a zesty lemon flavor and fresh blueberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 6
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 4 tablespoons unsalted butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 lemon zest of
  • 2 tablespoons freshly squeezed lemon juice
  • 1 cup heavy whipping cream
  • 1 cup fresh blueberries
  • 2 tablespoons honey (or maple syrup for a vegan option)

Instructions
 

  • In a medium-sized bowl, mix together the graham cracker crumbs and melted butter until the crumbs are fully coated and resemble wet sand.
  • Distribute the crumb mixture evenly among 6 small cups or jars. Press down firmly to create an even crust layer.
  • In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually add the powdered sugar and mix until fully blended.
  • Incorporate the vanilla extract, lemon zest, and freshly squeezed lemon juice into the cream cheese mixture. Blend until smooth.
  • In a separate clean bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form, about 2-3 minutes.
  • Gently fold the whipped cream into the cheesecake mixture using a spatula until fully blended.
  • Spoon an equal amount of the cheesecake filling over the crusts in each cup, smoothing the tops with a spatula.
  • Cover each cup and refrigerate for a minimum of 2 hours.
  • Just before serving, top each cheesecake cup with fresh blueberries and drizzle with honey.

Notes

Serve chilled and garnish with mint and lemon for added appeal.
Keyword blueberry, cheesecake, dessert, lemon, no-bake