When it comes to
spring desserts, is there any flavor combination more iconic than lemon and blueberry? We’ve incorporated it into countless of our favorite desserts here at Delish, from our lemon-blueberry puff pastry to the ever-popular lemon-blueberry poke cake. But, when we’re looking for a simple and shareable no-bake dessert to pass around at every summer gathering, we turn to these lemon-blueberry cheesecake cupcakes. These mini bites are not only completely adorable, but give that creamy cheesecake flavor with way less effort. Read on for everything you need to know:
The cheesecake.
Our simple cheesecake filling is made from only a handful of ingredients: cream cheese, powdered sugar, lemon juice, lemon zest, vanilla, salt, and heavy cream. When your mixture is fluffy with stiff peaks, you’ll know it’s ready to go. One of our top tips for ensuring this dessert sets? Don’t skip the chill time! These babies need at least 4 hours to get firm, so make sure you give them plenty of time to set. While we didn’t need to, if you’d like some extra assurance that your cheesecakes will set, you can also add gelatin to your cheesecake mixture.
Ingredients
- 12lemon Oreos
- 2(8-oz.) blocks cream cheese, softened
- 3/4 c.powdered sugar
- 2 tbsp.lemon juice
- 1 tsp.lemon zest
- 1 tsp.pure vanilla extract
- Pinch of kosher salt
- 1 1/2 c.heavy cream
- 1/4 c.blueberry preserves
Directions
-
- Step 1
Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
- Step 2In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
- Step 3Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
- Step 4Refrigerate until firm, about 4 hours.
- Step 1
