No-Bake Lemon Blueberry Cheesecake Cups

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

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 drafted and published.

Individual no-bake cheesecake cups bursting with fresh blueberries and bright lemon zest, perfect for a light summer dessert. This American summer cookout recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, and cream cheese 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 "Add this recipe to your weekly plan" 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: 20 min Serves 4 American cuisine 320 cal/serving

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Ingredients

1 cup graham cracker crumbs
4 tbsp melted unsalted butter
8 oz softened cream cheese
1/2 cup powdered sugar
1 tbsp finely grated lemon zest
2 tbsp fresh lemon juice
1/2 cup chilled heavy cream
1 tsp vanilla extract
3/4 cup fresh blueberries
for garnish mint leaves, optional

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Instructions

Step 1: In a medium bowl, combine 1 cup graham cracker crumbs and 4 tbsp melted unsalted butter. Stir until the crumbs are evenly moist. Divide this mixture evenly into 4 serving cups, pressing down gently to form a compact crust layer.
Step 2: In a large bowl, beat 8 oz softened cream cheese with 1/2 cup powdered sugar, 1 tbsp finely grated lemon zest, 2 tbsp fresh lemon juice, and 1 tsp vanilla extract until smooth and creamy.
Step 3: In a separate chilled bowl, whip 1/2 cup heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 4: Spoon the cheesecake filling evenly over the graham cracker crusts in the cups. Top each with about 3 tbsp fresh blueberries. Refrigerate the cups for at least 2 hours to set before serving. Garnish with fresh mint leaves if desired.