No-Bake Lemon Blueberry Mini Cheesecakes Recipe

5 from 1 vote

These easy No-Bake Lemon Blueberry Mini Cheesecakes pair a graham cracker crust with creamy lemon filling and sweet blueberry topping.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Servings:

Calories: 220kcal

Linea 12-cup muffin tin with cupcake liners.
To make the crust, mix the graham cracker crumbs, sugar, and melted butter in a bowl until evenly combined.
Spoon about 1–2 tablespoons of the mixture into each lined muffin cup, pressing firmly with the back of a spoon to form a flat crust.
Refrigerate the pan for 20 minutes to set the crusts.
To make the cheesecake filling, beat the cream cheese and powdered sugar in a mixing bowl until smooth and creamy.
Add the lemon juice and zest, mixing until fully incorporated.
Gently fold whipped topping into the cream cheese mixture until well blended.
To assemble the cheesecake, spoon or pipe the cheesecake filling evenly over the prepared crusts in the muffin tin. Smooth the tops with a spatula if needed.
Top each cheesecake with a spoonful of blueberry pie filling.
Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours or overnight to set.
When ready to serve, gently remove the cupcake liners from each cheesecake and place them on a serving platter.

Make sure the cream cheese is softened to room temperature before mixing, and beat it until completely smooth to avoid lumps.

These mini cheesecakes can be stored in an air-tight container in the refrigerator for up to 3 days or frozen for up to 1 month.