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A delicious No Bake Blueberry Lime Cheesecake dessert that the family is sure to love!
Hello, hello! My name is Amber, and I blog over at Dessert Now, Dinner Later! I am a culinary graduate and dessert lover! My blog is where I share recipes, along with my culinary knowledge and skills. If you have a minute, stop on by and look around! There are tips, tricks, and tutorials as well as delicious sweet and savory recipes. Scroll through the recipes tab for inspiration. Anyway, I am so excited to share a recipe with you all while Alyssa takes her maternity leave to be with her sweet baby girl.
The summer heat is here and it’s always so hard to turn the oven on just to cook dinner, let alone to bake any desserts! So I hope you are excited for this no-bake treat!
This recipe makes five, 5oz dessert cups, and I am pretty sure I ate three of them myself. The flavors are so light and refreshing and the fact that these no-bake cheesecake cups are packaged into individual servings, makes them even better! If I hide them in the back of my refrigerator, my kids won’t notice, and I can have a dessert every day, several days in a row! Haha.
Feel free to swap out the flavors, like strawberries and lemons would be great too! Have fun with it!
Blueberry Lime No-Bake Cheesecake Cups
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Blueberry Lime No-Bake Cheesecake Cups
Ingredients
- ½ cup graham cracker crumbs, about 5 whole graham crackers
- 1 ½ teaspoons granulated sugar
- 3 tablespoons salted butter, melted
- 8 ounces cream cheese
- 1 (8-ounce) container whipped topping
- ⅓ cup powdered sugar
- zest of 1 lime
- 1 tablespoon lime juice
- ½ cup roughly chopped blueberries, fresh or frozen. additional for topping, if desired
Instructions
- Crush the graham crackers in a ziplock bag using a rolling pin, or you can pulse them in a food processor or blender until they are finely ground.
- Combine the graham cracker crumbs, granulated sugar, and melted butter in a medium bowl until it resembles wet sand. Divide the crumb mixture evenly between 5 5-ounce cups.
- Beat the cream cheese with a hand mixer until smooth in a large bowl. Add the whipped topping, powdered sugar, lime zest, and lime juice. Beat until combined and smooth. Fold in the chopped blueberries.
- Scoop the cheesecake mixture into a plastic bag (it's okay if it's runny! it will set up as it chills), cut off the corner, and pipe the filling evenly into the cups on top of the crusts. You may scoop it directly into the cups if you would like, but it may end up messier.
- Top the cheesecakes with extra blueberries, cover with plastic wrap, and chill in the refrigerator for at least 2 hours, or overnight before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds like a great treat to have in the house 🙂 Might have to give it a try!
That looks like an absolutely spectacular dessert! Thanks for sharing 🙂
Happy Blogging!
Happy Valley Chow