mini lemon blueberry cheesecakes

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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…

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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.

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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.

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Then fold in a tub of thawed Cool Whip.

You’re done.

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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.

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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!!

What Do You Think?

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18 Comments

  1. Festelya wrote:

    i like this recipe,seems easy to do and the sweet is a really fresh and light dessert.

    Posted 7.3.15 Reply
  2. They look amazing! I love the idea of putting them in cupcake cases, perfect for parties!

    Posted 3.12.15 Reply
  3. cosmogloss wrote:

    This looks delicious, I’m gonna try this <3

    Posted 9.1.14 Reply
  4. cynt5525 wrote:

    This looks and sounds delicious !!! :)

    Posted 1.7.13 Reply
  5. Hey there! This looks delish! I’m gonna have to try it soon (life of a college student makes it hard to try anything other than homework though =().

    YLee

    Posted 11.8.12 Reply
  6. Linda wrote:

    They look so good! I’ll try them with a gluten free cookie. I like to find recipes that are easy to adapt and this is one! Have a nice day.

    Posted 9.14.12 Reply
    • I thought they’d be great with GF ginger snaps, because they’d hold up really well against the filling without getting soggy!

      Posted 9.14.12 Reply
  7. It looks so yummy! thanks for sharing ;-)

    Posted 9.11.12 Reply
  8. jmcvl wrote:

    This is such a nice idea. Do they set, or do you need to serve a spoon with them?

    Posted 9.10.12 Reply
    • They’re pretty firm, and small enough to manage in a bite or two, but we used spoons.

      Posted 9.10.12 Reply
      • jmcvl wrote:

        Ah brilliant. I was thinking about trying them for a party! I just need to work out the USA-UK conversion of cups and I will be well on my way! great post btw

        Posted 9.10.12 Reply
        • Oh, I wish I could help with this! Fortunately, there aren’t too many ingredients :)

          Posted 9.10.12 Reply
          • jmcvl wrote:

            Ah – I am sure it wont take long to Google it! It will be worth it!

            Posted 9.10.12
          • Let me know how they turn out!

            Posted 9.10.12
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    Posted 9.10.12 Reply
  10. 7cakes wrote:

    These look sooooo good! Yum =D

    Posted 9.9.12 Reply
  11. WOW! I’m so stealing this! :)

    Posted 9.9.12 Reply