Monday, April 16, 2012

No-Bake Lemon Cheesecakes with Lemon-Blueberry Sauce

SURPRISE, Caroline!

It’s a virtual baby shower.  Our friend, Caroline of Chocolate and Carrots is expecting her first baby very soon.  I had the pleasure of meeting Caroline in Nashville in October, after she had first announced that she was expecting.  It seems like yesterday and it has been so fun to read about her pregnancy.  Caroline is a big heart, so genuine and very talented in the kitchen.  She inspires many healthy dinners in my house!

I am so honored to be honoring her along with many other wonderful bloggers and friends.  Here’s to you, Caroline, Logan and Baby Edwards.  I am so happy for you all, and can’t wait to “meet” your sweet little one.  I am praying many blessings over your family! xoxo

Make sure to take a peek at all of the amazing treats that everyone created for Caroline!


Healthy Food For Living –


Food Doodles – Chocolate Peanut Butter Cream Filled Whole Wheat Cream Puffs

Kevin & Amanda – Baby Cinnamon Buns


Baked by Rachel – Mini Lemon Lime Cheesecakes

Eat Good 4 Life – No Bake Mini Raspberry Cheesecakes

Fearless Homemaker – Angel Food Cupcakes with Whipped Vanilla Cream

Itzy’s Kitchen – 10 Grain Chocolate Chip Cookies

Keep It Sweet – Peanut Butter Cake with Salted Caramel Cream Cheese Icing and Chocolate Ganache

Texanerin Baking – 100% Whole Grain Chocolate Carrot Cake Cupcakes

PrintPrint Recipe

No-Bake Lemon Cheesecakes with Lemon-Blueberry Sauce Recipe

Yield: 12 mini cheesecakes

Prep Time: 10 minutes

Total Time: 6 hours 10 minutes

Light and airy cheesecake full of citrus zing and a sweet berry sauce to top it off.


for the cheesecakes:
6 full graham cracker cookies
2 tsp. sugar
2 Tbs. butter, melted
1 cup heavy cream
8 oz. cream cheese, at room temperature
1/3 cup sugar
2 Tbs. freshly squeezed lemon juice
2 tsp. lemon zest (about 1 small lemon)
1 tsp. vanilla
1/8 tsp. salt

for the lemon-blueberry sauce:
2 tsp. cornstarch
3 Tbs. sugar
1 cup fresh blueberries, divided
2 Tbs. freshly squeezed lemon juice
2 tsp. lemon zest (about 1 small lemon)
1/4 teaspoon vanilla extract
1/8 tsp. salt


for the cheesecakes:

Line a 12-cavity muffin tin with muffin liners.

Place the graham crackers into a food processor and process until they are very finely crumbled.

In a small bowl, combine the graham cracker crumbs and sugar. Stir in the butter and mix until incorporated. Spoon about one tablespoon of the mixture into each muffin tin cavity. Use the bottom of a 1/4-cup measuring cup to flatten the crumbs and smash them together.

In the bowl of a stand mixer, beat the heavy cream on medium speed until thickened and medium peaks form; don’t let it go all the way to stiff peaks.

In a medium mixing bowl, whisk by hand the cream cheese, sugar, lemon juice, lemon zest, vanilla, and salt until smooth. Add cream cheese mixture to heavy cream and mix until fully incorporated.

Divide batter evenly better between the cups. (You can use a scoop or pastry bag to pipe in to the cups.)

Refrigerate for at least 6 hours to set or overnight for best results.

Serve with lemon-blueberry sauce.

for the lemon-blueberry sauce:

In a small saucepan, add the cornstarch and sugar. Whisk together. Stir in 1/2 cup of the blueberries, the lemon juice, zest, vanilla and salt. Cook the mixture over medium heat for 4-5 minutes, until thickened. Stir in the remaining blueberries and cook for 2 minutes.

Cool and store in the refrigerator for up to a week.

Cheesecakes adapted from Barbara Bakes; Sauce adapted from GoodLife Eats


76 Responses to “No-Bake Lemon Cheesecakes with Lemon-Blueberry Sauce”

  1. #
    Cookin' Cowgirl — April 17, 2012 @ 8:04 am

    These are too cute!! I love this flavor combo! Too bad I didn’t see these right before Easter….my mom was here and she would have LOVED these! 😉 So pretty!

  2. #
    Erin — April 17, 2012 @ 9:19 am

    Those are so pretty!

  3. #
    Monet — April 17, 2012 @ 11:34 am

    Oh how adorable! I love the thought of a virtual baby shower. And how can any baby shower be complete without something as decadent and sweet as these cheesecake bites? Thank you for sharing!

  4. #
    Rachel — April 17, 2012 @ 12:07 pm

    Wow! Those look so cute! The flavor combination of lemon and blueberry must taste like heaven!

    Thanks for sharing!

  5. #
    Georgia @ The Comfort of Cooking — April 17, 2012 @ 2:12 pm

    These mini cheesecakes are just fabulous, Cassie! They would be so perfect for any springtime occasion. Got to try them for myself. Thanks for sharing!

  6. #
    claire @ the realistic nutritionist — April 17, 2012 @ 6:53 pm


  7. #
    Lacy @ NYCityEats — April 17, 2012 @ 7:19 pm

    This is so sweet! What a cute idea for a virtual baby shower! Your cheesecakes look perfect! The blueberry sauce sounds incredible and could be featured on many other dishes like pancakes or waffles, cupcakes, muffins, cake filling…I’m hungry! Yum!

  8. #
    Laurie {Simply Scratch} — April 17, 2012 @ 9:06 pm

    These are absolutely amazing! A perfect dessert for a baby shower!

  9. #
    Ann — April 17, 2012 @ 11:03 pm

    These are just stunning and what a delightful thing to do!

  10. #
    Julia {The Roasted Root} — April 17, 2012 @ 11:04 pm

    Your little no bake cheesecakes look like they have a ton of flavor! Creamy, zesty and the blueberries on top look like awesome added texture and flavor. I bet Caroline would love a treat like this!

  11. #
    Liz — April 18, 2012 @ 6:22 am

    Oh, these are gorgeous cheesecakes!!! Perfect for a virtual baby shower 🙂

  12. #
    brandi — April 18, 2012 @ 8:14 am

    oh my goodness, cassie – these are gorgeous! i love lemon and blueberry together

  13. #
    Erin @ Dinners, Dishes, and Desserts — April 18, 2012 @ 3:45 pm

    What beautiful little cheesecakes. Perfect for a spring shower!

  14. #
    Ryan @ Spicy Richmond — April 19, 2012 @ 3:58 pm

    OMG yum! Totally making these this weekend! No-Bake makes life so much easier and cheesecake is one of my favorite desserts.

  15. #
    Jen L @ Tartine and Apron Strings — April 19, 2012 @ 11:03 pm

    I’m pinning this to my ‘recipes to try’ board! No Bake is always No Problem in my book!

  16. #
    Ryan Rose — August 6, 2012 @ 8:32 pm

    This no bake lemon cheesecakes looks and sounds delicious!

  17. #
    Jeneen Terrana — October 29, 2012 @ 3:53 pm

    These look great! Can’t wait to try them!

  18. #
    Katrina @ In Katrina's Kitchen — March 29, 2013 @ 7:21 pm

    Oooh glad I saw this in your newsletter 🙂 A gem for sure!

  19. #
    Laura — March 17, 2016 @ 8:00 am

    Omg..I bought whipped cream instead of heavy cream! Is it going to turn out fine? Should I add eggs? And I’m making them by tomorrow morning!

    • Cassie replied: — March 17th, 2016 @ 10:06 am

      Hi Laura, I don’t believe you would want to use the whipped cream for these in place of heavy cream. I’m sorry!


  1. Pingback: Mini Lemon-Lime Cheesecakes | Baked by Rachel

  2. Pingback: Chocolate Peanut Butter Filled Whole Wheat Cream Puffs | Food Doodles

  3. Pingback: Lemon Lavender Greek Yogurt Pound Cake

  4. Pingback: No-Bake Lemon Cheesecakes #SundaySupper |

  5. Pingback: Cheesecake Recipe Roundup! | Tales of an Overtime Cook

  6. Pingback: Sweet Blackberry Cheesecake Ice Cream – Vintage Kitchen

Leave a Comment