Lemon-Blueberry Cheesecake Cupcakes

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 base.
For extra lemon flavor (and because we'll never pass up the chance to use Oreos), we used lemon-flavored Oreos for our cheesecake base. If you’re having trouble finding them, no stress—you can also use vanilla-flavored Oreos, or can even test out Nilla wafers instead. 

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. 

Storage.
Because of their chill time, these mini bites are a perfect make-ahead dessert for any spring or summer party. Make them in the morning, let them chill out in the fridge, then serve when you’re ready! If you have any leftovers, store in an airtight container in the fridge for around 3-4 days.

Made these mini cheesecakes? Let us know how it went in the comments below!