Introduction & Inspiration
This Lemon-Blueberry Cheesecake Cupcakes recipe is a delightful and surprisingly easy no-bake dessert that combines the tangy sweetness of lemon, the bright burst of blueberries, and the creamy richness of cheesecake, all atop a crunchy Lemon OREO® cookie base. I’m always looking for ways to create impressive desserts without spending hours in the kitchen, and these cupcakes fit the bill perfectly. They are perfect for Spring.
The inspiration came from a desire to create a dessert that was both light and refreshing, perfect for warmer weather or as a bright and cheerful ending to any meal. I wanted a treat that was easy to make, required no baking (for the filling and topping), and offered a beautiful presentation.
The combination of the lemon-infused cream cheese filling, the swirl of blueberry preserves, and the Lemon OREO® crust creates a truly unforgettable cupcake that’s sure to be a hit with everyone.
I’m excited to share this recipe because these cheesecake cupcakes are always a crowd-pleaser. They’re no-bake (for the filling!), easy to assemble, and incredibly delicious. They’re also a great way to enjoy the classic flavors of cheesecake in a fun and portable format.
Nostalgic Appeal
Cheesecake, with its rich, creamy texture and tangy flavor, is a classic dessert that often evokes feelings of comfort, celebration, and special occasions. It’s a dessert that’s often associated with holidays, dinner parties, and memorable moments.
These Lemon-Blueberry Cheesecake Cupcakes tap into that nostalgia, offering a fun and modern twist on the classic cheesecake. The addition of lemon and blueberries adds a bright and refreshing element, while the OREO® cookie base provides a delightful crunch.
The individual serving size also adds to the nostalgic appeal, reminiscent of individual desserts and perfectly portioned treats. It’s a recipe that’s both familiar and exciting, a perfect way to enjoy a classic dessert in a new and delightful way. The lemon oreo is a great touch.
And that’s the beauty of these cupcakes – they combine the familiar comfort of cheesecake with the bright flavors of lemon and blueberry, creating a treat that’s both nostalgic and satisfying.
Homemade Focus
Easy and no bake dessert.
Flavor Goal
Lemon, blueberry and cheesecake!
Ingredient Insights
Lemon Oreos, cream cheese, powdered sugar, lemon juice, lemon zest, pure vanilla extract, kosher salt, heavy cream, blueberry preserves.
Essential Equipment
Cupcake pan, cupcake liners, large bowl, hand mixer, small spoon or toothpick.
List of Ingredients with Measurements
- 12 lemon Oreos
- 2 (8-oz.) blocks cream cheese, softened
- 3/4 cup powdered sugar
- 2 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- 1 1/2 cups heavy cream
- 1/4 cup blueberry preserves
Step-by-Step Instructions
- Prepare Pan: Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
- Make Filling: In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
- Add Preserves: Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
- Chill.
Troubleshooting
*Filling too thin *Filling not setting
Tips and Variations
- Different Cookies:
- Different Preserves:
- Add a Graham Cracker Crust:
- Make Mini Cheesecakes:
Get creative.
Serving and Pairing Suggestions
Spring and summer. Brunch or dessert.
Nutritional Information
Enjoy these treats.
Print
Lemon-Blueberry Cheesecake Cupcakes
Description
This Lemon-Blueberry Cheesecake Cupcakes recipe is a delightful and surprisingly easy no-bake dessert that combines the tangy sweetness of lemon, the bright burst of blueberries, and the creamy richness of cheesecake, all atop a crunchy Lemon OREO® cookie base
Ingredients
- 12 lemon Oreos
- 2 (8-oz.) blocks cream cheese, softened
- 3/4 cup powdered sugar
- 2 Tbsp. lemon juice
- 1 tsp. lemon zest
- 1 tsp. pure vanilla extract
- Pinch of kosher salt
- 1 1/2 cups heavy cream
- 1/4 cup blueberry preserves
Instructions
- Prepare Pan: Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
- Make Filling: In a large bowl, beat cream cheese with a hand mixer until smooth, then beat in powdered sugar, lemon juice, lemon zest, vanilla, and salt. Add heavy cream and beat until fluffy and stiff peaks form. Spoon cream cheese mixture over Oreos.
- Add Preserves: Using a small spoon, dollop a small amount of blueberry preserves into the center of each cheesecake. Use a toothpick (or a small skewer) to swirl.
- Chill.
Recipe Summary and Q&A
A delicious and refreshing no-bake dessert.
Q: Can I make these ahead of time? A: Yes.
Q: Can I use a different type of berry preserve? A: Absolutely!
Q: Can I use fresh whipped cream instead of frozen whipped topping? A: Yes.