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Hi Bold Bakers!
As you all know I am a big fan of making and, of course eating cheesecake! There is just nothing like that sweet, tangy and rich flavor not to mention, silky smooth texture. Oh, and the toasty sweet Graham Cracker crust, I cannot get enough of it! You may have seen me take my favorite cheesecake flavors like Strawberry Cheesecake and Oreo Cookie Cheesecake and transform them into super simple no bake cheesecakes. These no-bake cheesecake makeovers not only taste incredible but are so simple to make, great when entertaining in a pinch or for those who can be a bit intimidated by making a baked cheesecake (because they can be tricky). While nothing compares to a whole cheesecake, sometimes I just want a slice. That’s why I created this recipe for a Single Serve Lemon and Blueberry Cheesecake!
Crunchy sweet crust? Got it! Rich fluffy lemon filling? Yup! Tangy lemon curd and sweet blueberries? Check! This single serve lemon and blueberry cheesecake has got it all and then some. To make this absolutely beautiful layered dessert I start with the same base I use to make my no bake cheesecakes. After a quick whip of the cream cheese, cream, sugar, lemon and vanilla extract you create the tastiest cheesecake filling. After this step, your dessert is nearly there. From here all I do is carefully layer the rest of my cheesecake flavorings.
Instead of mixing the lemon curd and berries into the cheesecake filling I layer them up in a pretty glass starting with my crushed Graham Crakers which are the “crust,” then the cheesecake filling, lemon curd, berries and then I repeat. I top this off with additional lemon zest and man, this dessert could not be more beautiful. This is one of my favorite ways to get my cheesecake fix. Next time you have a craving, whip up this Single Serve No Bake Lemon and Blueberry Cheesecake. There’s nothing like a little indulgence for one, enjoy!
Get more Single Serve Cheesecake recipes including Chocolate Peanut Butter & Funfetti!
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Watch The Recipe Video!
Lemon and Blueberry Single Serve Cheesecake Recipe
Ingredients
- 1 cup (8oz/225g) cream cheese
- 1/2 cup (4floz/115ml) fresh dairy cream (35% fat)
- 1/4 cup (2oz/57g) sugar
- 1 teaspoon vanilla extract
- 1 cup (10oz/283g) lemon curd
- 1/2 cup (21/2oz/71g) defrosted frozen blueberries
- 1/2 cup (11/2oz/43g) crushed graham crackers
- 2 tablespoons (1oz/30g) butter, melt
- Juice and zest of 1 lemon
Instructions
- First make your cheesecake filling - In a medium bowl whip the cream cheese by hand or using an electric hand mixer until light and fluffy. Add in the cream, sugar, vanilla extract, lemon juice and half of the zest then whip until thick, fluffy and all of the sugar has dissolved. Set aside.
- To make the "crust" layer combine the crushed graham crackers and melted butter in a small bowl. Set aside.
- Next assemble your single serve cheesecake. In your serving glass begin to layer the crushed graham crackers, cheesecake filling, lemon curd and frozen defrosted blueberries. Repeat each layer until you glass is full being careful to keep each layer defined.
- Top with additional graham crackers, berries and lemon zest. Enjoy!
- Store in the fridge for up to 3 days.
Hi Gemma, Im having a Breast Cancer Party to Celebrate my 2yrs beating breast cancer Even though cancer has come back on my bones I still want to Celebrate and will be making the Mini Pink Cheese Cake and using the lemon juice and zest I think it’ll be a great surprise with it being Pink any suggestions on how much ingredients I’d need for a crowd of 20.
Omg this was so good. I didn’t have any type of cookies for the bottom so I used granola. Surprisingly good. I made 4 of them and the granola held up didn’t get mushy. Thank you for this recipe! Great on a hot day. 💓
Hi Gemma I have enjoyed watching your videos I have been baking now since my high school years and I am 69 years old now but watching your videos has taught me more then words can say and for that I thank you for all the great recipes that you put up and the explanations on how to go about doing them.. in other words the do and don’t which is very important in baking..again thank you for all those delicious recipes that you put up and I will continue to follow you.. from a sincere fan of yours mhej4
I followed the recipe for my daughter’s graduation party it turned out really good actually I made it and 4 days ahead and froze them and thawed then in the morning they stayed perfect got so many compliments
Hey Gemma!
I just made lemon curd for tomorrow and stored. It tastes sooo good. Can’t wait to see how the whole recipe turns out 🙂
I wanted to know if I can use fresh blueberries instead of frozen? Will it taste different?
Love your recipes Gemma! 🙂 <3
Hi Gemma
(1) Do we use the block cream cheese or spreadable cream cheese for this recipe?
(2) I saw in one of your other no-bake recipes that you used a food processor to make the cream cheese filling. Can we use a food processor for this recipe as well?
If so,
(a) do we process the cream cheese first, then add the cream, sugar etc to process later OR
(b) do we add everything all at once to process like in your Youtube video for “3 Single Serve NO-BAKE Cheesecakes”?
Thanks
Hi Gemma
Thanks for your yummy recipes.
I am a novice at making desserts and have 2 questions:
(1) I do not have a handheld cake mixer. However, my immersion blender comes with a whisk attachment. Can I use that to whisk the cream cheese and diary cream?
(2) there are some recipes that whip the cream separately but yours are whipped together with the cream cheese (which I think is just great!). What is the difference?
Thanks.
Can you please make this recipe fir for a crowd?.i want to make it for our mothers day event.this individual serving is suitable for the event since its covid and there are restrictions…
I Gemma, Love The No Bake Recipes. Do You have a Recipe for an EGGLESS Lemon Curd I can use for This? Ty .Much Love♡♡♡
Thank you a lot for this lovely recipe Gemma my sister loves cheesecake I’m going to make it thank you