Lemon Blueberry No Bake Cheesecakes

CHEESECAKE. If I could have any treat, I would eat cheesecake. Anytime, anywhere, any kind.

Here’s a fun new spring recipe, with blueberry and lemon as the theme. These are no bake cheesecakes, and they are so cute, and so good.

Lemon Blueberry No Bake Cheesecake

Filling:

16 oz. soft cream cheese

1/2 cup brown sugar

1 tsp. lemon extract

1 cup heavy cream

Juice and zest of 1 lemon

Whisk together until nice and fluffy. Set aside and make the crust.

Crust:

1 pkg. graham crackers crushed

1/3 cup sugar

1/2 cup butter, melted

Mix together and set aside.

Fresh blueberry jam:

1 1/2 cups fresh blueberries (plus more for garnish)

1 tbsp. sugar

1 tbsp. cornstarch

Juice and zest of 1 lemon

Stir together and simmer over low heat, until thick, rich and bubbly. Remove from the heat and cool.

Assembly the no bake cheesecakes.

Divide the crust into 12 equal portions, using glass or plastic 8 oz. cups.

I used my cookie scoop, but you can also use a measuring cup, or piping bag to place the filling into the cups on top of the crust. Divide equally among the 12 cups.

Place 1-2 tbsp. of the fresh and cooled jam on top of the cheesecake mixture.

Top the mini cheesecakes with fresh blueberries and refrigerate until ready to eat. At least 30 minutes to chill. These cute little cheesecakes will last up to 2-3 days in the fridge if you are that lucky.

XO