No-Bake Lemon Cheesecake Cups with Blueberry Sauce
Blueberry-Topped No-Bake Lemon Cheesecake Cups are the perfect little treat for the summer season! These delicious little bites are easy to make, yet a very impressive dessert for all occasions. You can use pre-made puff pastry shells, or make your own.
Prep Time30 minutes mins
Setting Time3 hours hrs
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American, Vegetarian
Servings: 24 Cups
Calories: 245kcal
Puff Pastry Cups
- 24 puff pastry cups * pre-made or make your own (see notes below)
No-Bake Lemon Cheesecake Filling
Beat the cream cheese on low speed in an electric mixer.
Slowly add the condensed milk, lemon juice, lemon zest, vanilla extract, and non-flavored gelatin until well combined.
Spoon the mixture into the puff pastry cups and place in the refrigerator to set for 2-3 hours.
Perfect Blueberry Sauce
For the blueberry sauce, combine blueberries, water, sugar, cornstarch, vanilla extract, and lemon juice in a saucepan and bring to a boil.
Reduce heat to simmer, stirring frequently, until the sauce thickens, about 3-5 minutes.
Top each cheesecake cup with a spoonful of sauce.
Tips and Techniques for the Best No-bake Lemon Cheesecake Cups
- You can make your own puff pastry cups following my How to Make Puff Pastry Cups tutorial or buy pre-made.
- Bake your puff pastry cups before you begin making the cheesecake so that they can cool before they are filled.
- You can also make the sauce while the cheesecake is setting, and place it in the refrigerator until it’s needed.
** Nutritional information is an estimate and may vary.
Serving: 1cup | Calories: 245kcal | Carbohydrates: 22g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 133mg | Potassium: 107mg | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 2.2mg | Calcium: 68mg | Iron: 0.6mg