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 developed and reviewed.

Individual no-bake cheesecake cups bursting with fresh blueberries and bright lemon zest, perfect for a light summer dessert. This American-inspired summer cookout recipe, ready in about 20 minutes, layers graham cracker crumbs, unsalted butter, 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 "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: 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, optional mint leaves

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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.