It’s no secret that we love cheesecake. And we think this frozen, mini, no-bake version should be declared the official dessert of summer! This blueberry lemon version is cool, light, refreshing, and pretty much everything you could ask for in a dessert.
With the help of a blender, this mini cheesecake recipe is a cinch to throw together and you can use either fresh or frozen blueberries here. They are a great make-ahead dessert since you can make them up to a week in advance and have them ready to go. They are also great for portion-control as you can pull just what you need out of the freezer at any time–for breakfast or dessert. 😉
Our kids love helping in the kitchen too and this is a great easy recipe to get them involved with.
Half of the time we eat these without the sauce and they are still delicious, so feel free to eliminate that step and you’ll still have a stellar dessert!
Another quick tip: once blended, we like to transfer the filling mixture into a gallon-sized bag and snip the corner off for easy distribution among the cups. It’s much quicker and cleaner than spooning it in. Enjoy!
Serves: 12 cheesecakes
- For the filling:
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 cup whipping cream, whipped
- 1 cup powdered sugar
- 1 cup blueberries, fresh or frozen
- zest and juice of ½ a lemon
- For the crust:
- 1 package graham crackers (9 full-sized crackers), crushed
- ¼ cup sugar
- ¼ cup butter, melted
- For the berry sauce:
- 1½ cups blueberries, mashed
- ½ cup sugar
- ¼ - ⅔ cup water or fruit juice (depending on the consistency you like)
- 1-2 tablespoons cornstarch
- 14-16 baking cups
- Line a muffin tin with baking cups. For the filling combine cream cheese, whipping cream, powdered sugar, blueberries, lemon zest, and lemon juice in a blender and blend until smooth and well-combined. The mixture will be pretty thick. Distribute filling evenly among baking cups*, leaving room at the top of each one for graham cracker crust. Give the muffin tin a few good taps on the counter top to remove air bubbles.
- Make the graham cracker crust by combining graham cracker crumbs, sugar, and melted butter. Scoop a heaping tablespoon full on to each cheesecake cup. Press down firmly to pack.
- To make the berry sauce, combine berries, sugar, water or juice, and cornstarch in a small saucepan. Heat over medium-high heat until thickened. Add water to achieve desired consistency.
- Cover with foil and freeze for a 3+ hours, or up to a week. When ready to serve, invert each cup onto a serving plate and pull the liner off. Allow to thaw/soften for 5-10 minutes before serving. Top with berry sauce and serve.
Here are some more great options for summer desserts!