No-Bake Blueberry Mascarpone Cheesecake Cups

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Light and airy no-bake cheesecake cups layered with fresh blueberries and a crunchy graham crust, perfect for a quick dessert. This recipe, ready in about 15 minutes, layers cream cheese, mascarpone cheese, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Desserts cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, beat 8 oz softened cream cheese and 4 oz mascarpone cheese with 1/2 cup powdered sugar and 1 tsp vanilla extract until smooth and creamy.
  2. Step 2: In a separate chilled bowl, whip 1/2 cup cold heavy cream to stiff peaks, then gently fold into the cheese mixture until fully incorporated and light.
  3. Step 3: Combine 1 cup crushed graham crackers with 3 tbsp melted unsalted butter until crumbs hold together when pressed.
  4. Step 4: Divide the graham cracker mixture evenly into 4 serving cups, pressing down firmly to form a crust layer.
  5. Step 5: Spoon half of the cheesecake mixture over the crusts, then add a layer of 1/2 cup fresh blueberries divided among the cups.
  6. Step 6: Top with the remaining cheesecake mixture and garnish each cup with a sprinkle of 1 tsp lemon zest and remaining blueberries.
  7. Step 7: Refrigerate the cups for at least 2 hours before serving to allow the cheesecake to set.

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