This Lemon and Blueberry Single Serve Cheesecake is a dreamy, no-bake treat that’s ready in just 20 minutes. Creamy, velvety cheesecake meets zesty lemon and bursts of juicy blueberries for a perfect balance of tangy and sweet. The smooth texture melts in your mouth, while the graham cracker crust adds a satisfying crunch. It’s an effortless dessert that feels indulgent yet light, ideal for satisfying your sweet tooth without the fuss. Plus, it’s portioned just for you—no sharing required!
With its vibrant flavors and refreshing finish, this cheesecake is a delightful escape in every bite. The bright citrus pairs beautifully with the natural sweetness of blueberries, creating a harmony that’s both refreshing and comforting. Whether you’re treating yourself or impressing a guest, this recipe is a quick, no-fail way to bring a touch of elegance to your day. Simple, delicious, and ready in no time—what’s not to love?
Ingredients for Lemon and Blueberry Single Serve Cheesecake
- 1 cup (8oz/225g) cream cheese (softened for easier mixing)
- 1/2 cup (4floz/115ml) fresh dairy cream (35% fat, or substitute with whipped topping)
- 1/4 cup (2oz/57g) sugar (adjust to taste)
- 1 teaspoon vanilla extract (or vanilla bean paste for extra flavor)
- 1 cup (10oz/283g) lemon curd (store-bought or homemade)
- 1/2 cup (2 1/2oz/71g) defrosted frozen blueberries (fresh can also be used)
- 1/2 cup (1 1/2oz/43g) crushed graham crackers (or substitute with digestive biscuits)
- 2 tablespoons (1oz/30g) butter, melted (unsalted preferred)
- Juice and zest of 1 lemon (zest half for the filling, half for garnish)
Step-by-Step Instructions
- Make the cheesecake filling: In a medium bowl, whip the cream cheese by hand or with an electric mixer until light and fluffy. Add the cream, sugar, vanilla extract, lemon juice, and half of the zest. Whip until thick, fluffy, and the sugar has fully dissolved. Set aside.
- Prepare the crust: In a small bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated. Set aside.
- Assemble the cheesecake: In your serving glass, begin layering the ingredients. Start with a layer of the graham cracker mixture, followed by the cheesecake filling, lemon curd, and defrosted blueberries. Repeat the layers until the glass is full, ensuring each layer remains distinct.
- Garnish and serve: Top with additional graham cracker crumbs, blueberries, and the remaining lemon zest. Enjoy immediately or refrigerate for up to 3 days.
Creative Toppings and Swirls
Elevate your cheesecake with fun toppings! Try a dollop of whipped cream, a drizzle of honey, or a sprinkle of toasted coconut for extra flavor. For a tangy twist, swirl in a spoonful of raspberry jam or passionfruit puree before layering. Pro tip: Fresh mint leaves add a pop of color and freshness!
Perfect Pairings for Serving
This cheesecake shines on its own, but pairing it with a hot cup of herbal tea or a glass of sparkling lemonade makes it even more special. For a brunch treat, serve alongside a fruit salad or a warm croissant. It’s a dessert that’s as versatile as it is delicious!
Quick Storage Tips
Store your cheesecake in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days. If you’re prepping ahead, keep the graham cracker layer separate until serving to maintain its crunch. Note: Freezing isn’t recommended, as it can alter the creamy texture.
Easy Recipe Variations
Switch up the flavors to suit your taste! Swap lemon curd for lime or orange curd, or use fresh strawberries instead of blueberries. For a nutty twist, replace graham crackers with crushed digestive biscuits or almond flour. Get creative—it’s your cheesecake masterpiece!
Time-Saving Hacks
To save time, use store-bought lemon curd and pre-crushed graham crackers. If you’re whipping the cream cheese by hand, let it soften at room temperature for 10 minutes first. Bonus tip: Prep the filling and crust the night before for quick assembly the next day!
Lemon and Blueberry Single Serve Cheesecake (No Bake)
Ingredients
- 1 cup cream cheese (8oz/225g)
- 1/2 cup fresh dairy cream (4floz/115ml, 35% fat)
- 1/4 cup sugar (2oz/57g)
- 1 teaspoon vanilla extract
- 1 cup lemon curd (10oz/283g)
- 1/2 cup defrosted frozen blueberries (21/2oz/71g)
- 1/2 cup crushed graham crackers (11/2oz/43g)
- 2 tablespoons butter (1oz/30g, melted)
- 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.
