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