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keiralennox.com and related social media accounts may contain advertising and affiliate marketing links from ShopStyle; I earn a small commission for clicks and/or purchases of linked items. keiralennox.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

Any gifts or services that brands/companies send to be featured on this blog are clearly disclosed as “Courtesy Of” or “c/o” in each applicable post. All views and opinions are my own, and if I wouldn’t use/purchase a product or service myself, I won’t feature it on the blog. Because friends tell each other the truth. Cool?

mini lemon blueberry cheesecakes

09/09/2012 18 Comments

mini lemon blueberry cheesecakes

09/09/2012 18 Comments

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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!!

Keira Lennox

I'm a small town lady from the sunshine state with an affinity for bookstores, beauty counters and unfussy style. I spend my days running my flower shop, and my nights blogging about what I love and what I wear.

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18 Comments

  • Festelya 07/03/2015 at 5:33 pm

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

  • […] Mini Lemon Blueberry Cheesecakes – You can alter this recipe with different cookie ‘crust’ and toppings. The cream cheese filling is super versatile and super yummy. […]

  • Being Lauren 03/12/2015 at 9:33 am

    They look amazing! I love the idea of putting them in cupcake cases, perfect for parties!

  • cosmogloss 09/01/2014 at 3:10 pm

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

  • cynt5525 01/07/2013 at 5:54 am

    This looks and sounds delicious !!! :)

  • nutritionistaeats 11/08/2012 at 2:20 pm

    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

  • Linda 09/14/2012 at 10:15 am

    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.

    • keiralennox 09/14/2012 at 5:00 pm

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

  • littlefashionistas 09/11/2012 at 3:35 am

    It looks so yummy! thanks for sharing ;-)

  • jmcvl 09/10/2012 at 2:52 pm

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

    • keiralennox 09/10/2012 at 3:25 pm

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

      • jmcvl 09/10/2012 at 3:28 pm

        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

        • keiralennox 09/10/2012 at 3:53 pm

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

          • jmcvl 09/10/2012 at 3:55 pm

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

          • keiralennox 09/10/2012 at 4:24 pm

            Let me know how they turn out!

  • designer22 09/10/2012 at 7:15 am

    hello! have a nice day ..I nominated you for the sunshine award visit my site and check it out :)
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  • 7cakes 09/09/2012 at 5:37 pm

    These look sooooo good! Yum =D

  • xiomara @ Parkesdale 09/09/2012 at 5:22 pm

    WOW! I’m so stealing this! :)

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    keiralennox.com and related social media accounts contain advertising and affiliate marketing links from ShopStyle; I earn a small commission from clicks and/or purchases of linked items. keiralennox.com is also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Any gifts or services that brands/companies send to be featured on this blog are clearly disclosed as “Courtesy Of” or “c/o” in each applicable post. All views and opinions are my own, and if I wouldn’t use/purchase a product or service myself, I won’t feature it on the blog. Because friends tell each other the truth. Cool?

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