Cheesecake cups are an easy no bake dessert, and this Lemon Blackberry Cheesecake Cups recipe is the perfect, light-tasting dessert for spring!
I don’t know about you, but for me Spring is definitely the most inspiring time of the year. The weather starts getting warmer, the produce starts getting more fresh and colourful (and less expensive!) at the grocery store, and I start dreaming of all the delicious spring and summer dishes I’m going to spend the next several months making for my family and friends.
And after all the heavy, winter recipes I’m ready for something light and fruity. No-bake cheesecakes are kind of my go-to warm-weather treat because they’re so fast and easy to make, and they’re really light-tasting and fresh with endless flavour possibilities. Oh, and they’re crazy delicious too!!
Looking for more spring recipes? You’ll love this Grapefruit and Arugula Salad with Honey Lemon Vinaigrette or my Pomegranate and Lemon Couscous Salad with Fresh Mint!
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No Bake Cheesecake Cups
Speaking of warm weather, there’s actually still snow on the ground at the moment where I live, so I’m embracing recipes like these lemon blackberry cheesecake cups, just because they’re tricking me into thinking it’s actually spring (even though it’s technically been spring for almost a month already!). I try not to complain about things like the weather very much, and truthfully, it doesn’t really bother me except for the fact that I’m ready to be done with soups and stews and all those other cold weather foods! So, I’m enjoying making no bake desserts with fresh berries and choosing not to focus on the snow bank that’s still in my backyard (insert crying face emoji here).
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This No-Bake Lemon Blackberry Cheesecake Cups recipe is going to be my contribution to our Mother’s Day celebration this year. Mostly because they’re so darn easy to throw together (because I’m a mom too and I don’t really want to spend my Mother’s Day slaving away over a dessert!) and they’re so pretty and feminine! I serve them in gorgeous stemless wine glasses, but they’re also cute in glass ramekins or even little mason jars for a more rustic look. You’re going to love them!!
Recipe Equipment List
To make the cheesecake cups recipe, you’ll need a couple of kitchen tools:
- Citrus Zester – Zesting lemons is a snap with this citrus zester!
- Food Processor – A food processor makes quick work of making graham cracker crumbs.
Love this cheesecake cups recipe? Try my recipe for Skinny Chocolate Raspberry Mason Jar Cheesecakes or these No-Bake Mason Jar Pumpkin Cheesecakes!
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No-Bake Lemon Blackberry Cheesecake Cups
Recipe: Ingredients
- 3/4 cup graham cracker crumbs
- 1 tbsp melted unsalted butter
- 8 ounces low fat cream cheese softened to room temperature
- 3/4 cup powdered sugar
- 2/3 cup fat free Greek yogurt
- juice and zest of 1 lemon
- 1/2 fresh blackberries
- 1 cup whipped topping whipped cream works too if you'd rather use that
- 2 cups whipped topping or whipped cream for topping
- some fresh blackberries and lemon slices for garnish
Recipe: Instructions
- Start by combining the graham cracker crumbs and the melted butter in a small bowl and mixing them together until they're well combined. Spoon the mixture into the bottoms of whatever glass containers you're using (you'll need 4) and press the graham cracker mixture down lightly with the back of a spoon. Try your best to divide the graham cracker crumbs evenly between the glasses.
- In a large bowl using a hand mixer (or the bowl of your stand mixer fitted with the paddle attachment) mix the cream cheese on high speed until it's light and fluffy. Add the powdered sugar and mix until it's well integrated, scraping down the sides of the bowl as necessary. Mix in the Greek yogurt, the lemon zest and juice and throw in the blackberries, mixing just until the blackberries are broken apart and their juices have coloured the mixture.
- Fold in the whipped topping using a rubber spatula and continue folding until the whipped topping is fully combined.
- Spoon or pipe the mixture into the glasses on top of the graham cracker crumbs, dividing the mixture between the glasses as evenly as possible.
- Refrigerate the cheesecake mixture for 1-2 hours, just so the mixture can firm up a bit.
- Top with the whipped topping or whipped cream, some fresh blackberries and some lemon slices, and serve!
Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
How easy is that?? Just a few minutes to make, a little bit of chilling time, and you’ve got a super impressive, restaurant-worthy dessert that’s perfect for spring! Even if it’s not actually spring yet…
I hope you like this cheesecake cups recipe as much as I do! Let me know in the comments below, what’s your favourite easy spring dessert?
Mmm these look delicious, love the colours and flavour combination. ?
Thanks Lucy!
They look delicious. Lemon blackberry sounds like a tasty combination, thanks a lot
Thanks!
This cheesecake looks amazing! It looks so easy to make too.
Thank you! Is’s really easy to make as well!
Hi! These look great! How far in advance could these be made ahead?
Feel free to make these up to 24 hours ahead!