For family and friend get-togethers, I’m usually charged with bringing dessert. Which is a-okay with me, because I love myself some sweets. Even more, I love finding simple recipes that I can throw together quickly but look like I drudged in the kitchen for hours.
For Labor Day, I spent a luxuriously lazy day with some of my closest friends hanging out on the water, followed by an uhh-mazing dinner. We finished up with these mini lemon blueberry cheesecakes I adapted from this recipe.
Keep reading for the super simple rundown…
Originally, I planned to use Vanilla Wafers as a base and throw some raspberries on top. But as I stood in the cookie aisle searching for gluten-free ginger snaps for my friend, Lauren, I spied these all-natural lemon cookies and scooped them up instead. Then when I got home, the raspberries I bought weren’t as sweet as I’d hoped, so I swapped them for fresh blueberries.
Sometimes the best recipes are the ones you throw together on the fly.
Making the cheesecake filling takes about 3 minutes. Put a package of softened cream cheese in a bowl. Toss in half a cup of sugar. Break out the hand-mixer and beat the cream cheese and sugar together until it’s smooth.
Then fold in a tub of thawed Cool Whip.
I like foil baking cups for these kinds of recipes, because they’re sturdier and hold thick fillings better than their paper brethren. Drop a cookie into the bottom of each baking cup, then spoon in the cheesecake filling. Top with fresh blueberries (or raspberries; or get crazy and use both!) and stick them in the refrigerator until you’re ready to serve them up.
The great thing about this recipe — besides the compliments your friends will shower upon you for your kitchen skillz — is there are endless ways to shake it up. Experiment with different cookies, add flavors or syrups to the filling, or top with chocolate, candies, fresh whipped cream, crushed cookies, whatever!!