This my friends, is one of the easiest and yummiest desserts! Light, fluffy, and not too sweet. It only takes a few ingredients to whip up these individual lemon blueberry, no bake cheesecakes. There is no crust (which saves on calories and makes them gluten free). I love the mix of fresh blueberries and lemon zest. Don’t you? These are a great dessert for summer time. No need to turn on that hot oven.
I hope you enjoy this recipe as much as I do! I actually shared it last summer on my blog and you can check out the original post here. Make these no bake cheesecakes for your next summer barbecue or picnic at the park!
makes 6 servings
- 2/3 cup sugar
- zest of 1 lemon
- 1 {8-ounce} package light cream cheese, softened
- 1 tablespoon fresh lemon juice
- 1 {8-ounce} tub non-dairy whipped topping {I use Trader Joe’s all-natural House Whip}
- 1 cup fresh blueberries*
- additional blueberries to garnish
In blender or food processor, add sugar, lemon zest, cream cheese, and lemon juice. Mix until smooth. Add blueberries and blend until you can still see specks of the blueberries. Pour blueberry mixture into large mixing bowl. Gently fold in the whipped topping using a rubber spatula, just until blended (reserve a bit of the topping if you would like, for garnish). Spoon into 6 single-serving dessert cups. Cover with plastic wrap and refrigerate for at least 2 hours. To serve, garnish with whipped topping and fresh blueberries.
*I have also made this dessert with fresh raspberries. Delicious. You could even try fresh strawberries or blackberries!
If you’d like a delicious summer cocktail to go along with this, try my Blueberry infused Vodka Lemonade!
- ⅔ cup sugar
- Zest of 1 lemon
- 1 {8-ounce} package light cream cheese, softened
- 1 tablespoon fresh lemon juice
- 1 {8-ounce} tub non-dairy whipped topping {I use Trader Joe's all-natural House Whip}
- 1 cup fresh blueberries*
- Additional blueberries to garnish
- In blender or food processor, add sugar, lemon zest, cream cheese, and lemon juice.
- Mix until smooth.
- Add blueberries and blend until you can still see specks of the blueberries.
- Pour blueberry mixture into large mixing bowl.
- Gently fold in the whipped topping using a rubber spatula, just until blended (reserve a bit of the topping if you would like, for garnish).
- Spoon into 6 single-serving dessert cups.
- Cover with plastic wrap and refrigerate for at least 2 hours. To serve, garnish with whipped topping and fresh blueberries.
Michelle says
June 25, 2013 at 9:22 amYum! Since I am Dairy Free, I’d use Daiya brand gf, soy-free, nut free vegan strawberry cream cheese. For the Whipped Topping, I’d use either store-bought rice-whip or make my own using the chilled can of coconut milk method. (chill a can of full-fat coconut milk overnight in the fridge, use ONLY the top portion of the chilled coconut milk, scoop that part into a bowl and mix it with 1/2 cup agave, powdered sugar or coconut sugar (or sweetner of choice).