Lemon-Blueberry Cheesecake Cups

These individual no-bake cheesecake cups are creamy, bright, and just sweet enough. Fresh lemon and juicy blueberries make them a perfect summer dessert.

Makes: 6 dessert cups
Prep time: 25 minutes
Chill time: At least 1 hour

For the graham-cracker layer

• 1 cup graham-cracker crumbs
• 2 tablespoons melted butter
• 1 tablespoon granulated sugar

For the cheesecake filling

• 8 ounces cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lemon zest
• 1 cup heavy whipping cream, cold

For assembling

• 1½ cups fresh blueberries
• Additional lemon zest for garnish
• Whipped cream, optional
• Fresh mint leaves, optional

Instructions

1. In a small bowl, combine the graham-cracker crumbs, melted butter, and granulated sugar. Divide the mixture among six small glasses or jars, reserving a few tablespoons for topping. Gently press the crumbs into the bottom.
2. In a large bowl, beat the softened cream cheese, powdered sugar, vanilla, lemon juice, and lemon zest until smooth.
3. In a separate bowl, beat the cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream-cheese mixture until smooth and fluffy.
5. Spoon or pipe half of the cheesecake filling into the glasses. Add a layer of blueberries, followed by the remaining filling.
6. Top each cup with additional blueberries and the reserved graham-cracker crumbs.
7. Refrigerate for at least one hour before serving. Garnish with lemon zest, whipped cream, or a small mint leaf, if desired.

Make-Ahead Tip

The cheesecake cups can be assembled up to one day ahead. Cover and refrigerate, then add any whipped-cream or mint garnish shortly before serving.

For an especially nice presentation, use small clear glasses so the graham-cracker, cheesecake, and blueberry layers show.