Description
A delightful no-bake dessert combining creamy cheesecake with refreshing lemon and blueberries, perfect for warm days.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup Greek yogurt
- 1/2 cup powdered sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon lemon zest
- 1 cup graham cracker crumbs
- 4 tablespoons unsalted butter, melted
- 1 cup fresh blueberries (for topping)
Instructions
- Prepare the crust by mixing graham cracker crumbs and melted butter, then press into serving cups.
- Make the cheesecake filling by beating cream cheese, Greek yogurt, powdered sugar, lemon juice, and lemon zest until smooth.
- Fill the cups with the cheesecake mixture, smoothing the tops.
- Chill the cups in the refrigerator for at least 2 hours.
- Top with fresh blueberries before serving.
Notes
- For gluten-free, use gluten-free graham crackers.
- For dairy-free, substitute cream cheese with cashew cream or silken tofu.
- Use honey or maple syrup instead of powdered sugar for a natural sweetener.
- Add almond extract for a unique flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
Keywords: no-bake, cheesecake, blueberry, lemon, dessert, summer