Blueberry Lime No-Bake Cheesecake Cups
A delicious No Bake Blueberry Lime Cheesecake dessert that the family is sure to love!
Servings: 5 servings
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
Calories: 367kcal | Carbohydrates: 32g | Protein: 5g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 71mg | Sodium: 285mg | Potassium: 141mg | Fiber: 1g | Sugar: 21g | Vitamin A: 908IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 0.5mg
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