Description
A delightful no-bake dessert combining zesty lemon and sweet blueberries in a creamy filling with a crunchy cookie base.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1/4 cup lemon juice (freshly squeezed is best)
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 cup whipped cream (store-bought or homemade)
Instructions
- In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press this mixture into the bottom and up the sides of muffin cups to form the cookie base.
- In another bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar, lemon juice, lemon zest, and vanilla extract. Mix until creamy and well blended.
- Fill each cookie base with the lemon cream mixture and smooth the tops with a spatula.
- Top each cookie cup with a dollop of whipped cream before adding the fresh blueberries. You can arrange the berries neatly on top or pile them high for a fun, playful look. Chill the cookie cups in the refrigerator for at least an hour before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- For freezing, place in a freezer-safe container and freeze for up to a month.
- Thaw in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: no-bake, lemon, blueberry, cookie cups, dessert, easy recipe