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Lemon Blueberry Cheesecake Cups

Lemon Blueberry Cheesecake Cups

Tangy lemon cheesecake filling topped with deep purple blueberry in a cold cup. No oven needed. Your two favorite flavors in one perfect cup.
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Prep Time 20 minutes
Refrigeration Time 3 hours
Total Time 3 hours 20 minutes
Servings: 6 cups
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 454 g cream cheese softened
  • 414 ml sweetened condensed milk canned
  • 60 ml fresh lemon juice
  • 1 lemon Zest of 1 lemon
  • 227 g Cool Whip thawed
Topping
  • 595 ml blueberry pie filling canned
Base
  • 100 g Graham cracker crumbs for base

Equipment

  • Clear Cups

Method
 

  1. Press graham cracker crumbs into the bottom of clear cups.
  2. Beat cream cheese until smooth. Mix in condensed milk until silky.
  3. Add lemon juice and zest — it thickens almost immediately.
  4. Fold in Cool Whip gently. Spoon into cups — about ¾ full.
  5. Spoon blueberry pie filling on top. Refrigerate 3 hours. Serve cold.

Notes

The purple blueberry on the pale yellow lemon cheesecake is one of the most beautiful color combos you can film — always use clear cups to highlight the layers.