No Bake Lemon Blueberry Mini Cheesecake

These No-Bake Lemon Blueberry Mini Cheesecakes bring bright summer flavors to your table without any baking! These little treats pair a graham cracker crust with creamy lemon filling and sweet blueberry topping. The tangy lemon and sweet berries create a delicious dessert that everyone will love.

They're easy to make ahead and perfect for any time you want something sweet without turning on the oven!

I love serving these mini no bake lemon blueberry cheesecakes for parties because everyone gets their own perfect portion without worrying about cutting a big cheesecake. The fresh lemon flavor keeps them light and refreshing, which is exactly what I want after dinner.

I typically make these mini cheesecakes a day ahead when I'm hosting a meal. The extra time in the refrigerator helps them set up, and it's one less thing to worry about on the day of a gathering. 

During summer months, I sometimes swap the canned blueberry filling for fresh berries mixed with a bit of sugar. Both versions taste amazing! The graham cracker crust adds just the right amount of crunch to balance the smooth filling.

For special occasions, I arrange these mini blueberry cheesecakes on a tiered stand with some fresh mint leaves for a simple but impressive dessert table centerpiece. They disappear quickly every time!

Another delicious blueberry dessert is my Blueberry Delight. And for more delicious cream cheese recipes, check out my No Bake Key Lime Pie, No Bake Pink Lemonade Pie, and Oreo Cream Pie.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Graham cracker crumbs: You can buy pre-crushed graham crackers or make your own by pulsing whole crackers in a food processor until finely ground.
• Unsalted butter: Using unsalted butter lets you control the saltiness of the crust. If you only have salted butter, just skip the extra sugar in the crust mixture.
• Cream cheese: Full-fat cream cheese creates the richest texture. Make sure it's completely softened to avoid lumps in your filling.
• Lemon juice: Fresh lemon juice gives these cheesecakes their bright flavor. The bottled kind just doesn't taste the same!
• Lemon zest: Don't skip this ingredient - it adds intense lemon flavor without extra liquid.
• Whipped topping: Store-bought whipped topping makes this recipe truly no-bake. You can substitute homemade whipped cream if you prefer.
• Blueberry pie filling: This ready-made topping saves lots of time. You can also use other fruit fillings like strawberry or cherry for variety.

How To Make No Bake Lemon Blueberry Mini Cheesecakes

Start by preparing your muffin tin with cupcake liners. This makes removing the mini cheesecakes much easier once they're set.

For the crust, combine the graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Spoon about 1-2 tablespoons into each liner, then press down firmly with the back of a spoon to create a solid base. Place the tin in the refrigerator for about 20 minutes.

While the crusts chill, make your filling by beating the softened cream cheese and powdered sugar together until smooth and creamy. Add the fresh lemon juice and zest, mixing until everything is fully incorporated. Then gently fold in the whipped topping until you have a light, fluffy mixture with no streaks remaining.

Now it's time to assemble your mini cheesecakes. Remove the muffin tin from the refrigerator and spoon or pipe the filling evenly over each crust. Smooth the tops with a spatula if needed for a neat appearance. Top each one with a generous spoonful of blueberry pie filling, spreading it slightly to cover the surface.

Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, though overnight is even better. When you're ready to serve, carefully peel away the cupcake liners and arrange your mini cheesecakes on a serving plate.

Make Ahead, Storing, and Freezing

Make Ahead: These little cheesecakes are perfect for preparing in advance. Make them a day or two before your event and keep them refrigerated until ready to serve.

Store: These mini cheesecakes stay fresh in the refrigerator for up to 3 days when stored in an airtight container. The firm texture actually improves after the first 24 hours as the flavors blend together.

Freeze: You can freeze these no bake lemon blueberry cheesecakes for up to 1 month! Let them set completely in the refrigerator first, then wrap each one individually in plastic wrap and place in a freezer container. Thaw overnight in the refrigerator before serving.

Substitutions and Variations

• Use fresh blueberries. Replace the blueberry pie filling with 1 cup of fresh blueberries tossed with 2 tablespoons of sugar and 1 teaspoon of lemon juice. Let them sit for 15 minutes until juicy before topping the cheesecakes.
• Try different pie fillings. Swap the blueberry pie filling with strawberry, cherry, or raspberry pie filling for a different flavor combination.
• Switch the citrus flavor. Use the same amount of orange or lime juice and zest instead of lemon for a different citrus flavor.

Recipe Tips

• Make sure your cream cheese is completely softened before mixing to avoid lumps in your filling.
• For the cleanest removal, freeze the cheesecakes for about 15 minutes right before you want to take them out of the liners.
• Press the graham cracker crust firmly into the liners - this prevents crumbling when you bite into them.
• Add the blueberry topping just before serving if you want to prevent any color bleeding into the cheesecake layer.
• Garnish with a small mint leaf or lemon zest curl for an elegant presentation at parties.

These Mini No Bake Lemon Blueberry Cheesecakes are perfect for summer days when you want something sweet without turning on the oven. They're simple enough for a family dessert but still feel special enough for celebrations. Hope you enjoy them as much as we do!