Lemon Blueberry Cheesecake Cups

These Lemon Blueberry Cheesecake Cups practically scream spring with their vibrant colors and bright flavors. They can be assembled and baked quickly and topped with whipped cream, blueberry sauce, and lemon zest for an extra touch.

Spring is in the air!! Kinda, sorta, maybe. OK, so it’s currently like 40 degrees and raining out and there’s a little snowflake emoji showing on my weather app for tomorrow (what the heck!), but I’m still fully in the spring spirit and you can’t stop me. Not that you were planning to. I think pretty much everyone is just as ready for spring as I am. My poor dog is especially ready as all she wants to do is go on long walks and play outside. Little does she know I’m putting her in my own personal doggy bootcamp this spring to whip her into full emotional shape. She’s almost three now and still has major anxiety issues and while she loves walks, she tends to panic around other people and dogs (and yes, sometimes mailboxes and basketball hoops). Like, I’m that girl who’s all “no, you can’t come pet my dog” and who will literally turn and go in another direction if I see a person or dog coming our way. So, once the weather is warm, it’s go-time.

Until then, I’ll sit shivering in my house waiting for the sun to come out and shoving cheesecake cups into my mouth. Don’t judge me. It’s been a long winter. My grocery store has been fully stocked with blueberries for a few weeks now and every single time I’ve bought them, I’ve been disappointed. They’re just not there yet. But blueberries really give me that full spring feeling and I want to be enjoying them so badly right now. So, I bought a big bag of Wyman’s frozen wild blueberries last week. Did you know that wild blueberries are actually the healthiest blueberries? I’ve basically just been eating them right out of the bag. Before the bag was completely gone, I decided I needed to do some springtime baking, so I made these Lemon Blueberry Cheesecake Cups. They’re adorable and bite-sized and topped with whipped cream and a little extra blueberry sauce.

Which you can also eat right out of the jar with a spoon, if you’re so inclined.

These cheesecake cups are also incredibly easy to make. I feel like there’s a misconception that cheesecake is really difficult and time-consuming and maybe that’s true if you’re dealing with a big cheesecake that requires a water bath and cracking the oven open at the exact perfect time. But cheesecake cups? They’re easy. And they bake quickly. And if there’s a little crack on the surface here and there, no big deal because whipped cream covers any and all cosmetic damage.

Instead of making a crumb crust for the cheesecake cups, I went with a super simple Oreo cookie bottom instead. You literally just place an Oreo on the bottom of your cupcake paper. I used Golden Oreo cookies here, but you can definitely use lemon if you want additional lemon flavor. I accidentally bought double-stuffed cookies (I had no idea Golden even came double stuffed. Mind blown!), but think the regular kind is better here. The cheesecake gives you more than enough creaminess.

I love the little swirl action we’ve got going on and the bright vibrant blueberries in every cup.

These cheesecake cups are also great for portion control! Being around a whole cheesecake can be dangerous. Heck, being around a slice of cheesecake can be dangerous. But a cheesecake cup? Nice and dainty and perfect for a little sweet treat. OK, so you might be in trouble given that this recipe makes 12 of them… But surely you have some friends and neighbors you can share with?

And now I’m fully obsessed with the idea that lemonade season is coming (have you seen my lavender lemonade mojito recipe??) and soon I will be sitting on my deck with a cold lemonade (ahem, lemonade cocktail) and a big bowl of fresh blueberries. Though my frozen wild blueberries will also make a fabulous summer snack. And cheesecake. There’s really no bad time of the year for cheesecake. And I have a lot of missed time to make up for considering I went years and years thinking I was a cheesecake hater. These lemon blueberry cheesecake cups are the most perfect spring and summer dessert, but with frozen blueberries, I might be making these in the dead of winter when I need a little extra positivity boost.

The rain is seriously coming down now and I’m considering turning on my gas fireplace to warm up (in April. Wah). Or maybe I’ll just head to the fridge, grab another lemon blueberry cheesecake bite, close my eyes, and pretend the sun is shining and the spring vibes are flowing.

 Why are you excited for spring to come?

5 from 6 votes

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Lemon Blueberry Cheesecake Cups

Prep Time

20 mins

Cook Time

23 mins

Total Time

43 mins

 

These Lemon Blueberry Cheesecake Cups practically scream spring with their vibrant colors and bright flavors. They can be assembled and baked quickly and topped with whipped cream, blueberry sauce, and lemon zest for an extra touch.

Course: Dessert

Servings: 12 cheesecake cups

Author: We are not Martha

Ingredients

• 12 Golden Oreo Cookies
• 12 oz. cream cheese, room temperature
• 1/3 cup granulated sugar
• 1/4 cup sour cream, room temperature
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 Tbsp freshly squeezed lemon juice
• 1 tsp lemon zest
• 1/2 cup wild blueberries, frozen or fresh (can also use regular blueberries)
• Blueberry sauce, if desired (recipe below)
• Whipped cream, if desired

Blueberry Sauce

• 1/2 cup wild blueberries, frozen or fresh (can also use regular blueberries)
• 2 Tbsp water
• 3 Tbsp granulated sugar
• 1 tsp freshly squeezed lemon juice

Instructions

1. Pre-heat oven to 275 degrees.

2. Place cupcake liners in a 12-cavity muffin tin and place an Oreo cookie in the bottom of each.

3. In the bowl of a stand mixer or in a large bowl with a hand mixer, beat cream cheese until fluffy. Add sugar and beat until combined.

4. Add sour cream, egg, vanilla, lemon juice, and lemon zest and blend until combined. Fold in blueberries.

5. Spoon cheesecake batter evenly over cookies in muffin tin, filling almost all the way to the top.

6. Bake for 22-24 minutes, until cheesecakes are set. Remove from oven and rest tin on a baking rack until cool. Then, place in fridge for at least 2 hours before removing cheesecake cups from tin and cupcake liners.

7. Before serving, top cheesecake cups with whipped cream and blueberry sauce, if desired.

Blueberry Sauce

1. Combine all ingredients in a medium saucepan over medium heat.

2. Let mixture come to a boil and then reduce to a simmer and let cook for about 6-7 minutes, until blueberries have burst and mixture is syrupy.

3. Pour sauce into jar or bowl and let cool completely before using on cheesecake cups.

Recipe Notes

Prep time does not include 2 hours chill time that the cheesecake cups require.