When it comes to
spring desserts, is there any flavor combination more iconic than lemon and blueberry? We’ve incorporated it into countless of our favorite desserts here at Delish, from our lemon-blueberry puff pastry to the ever-popular lemon-blueberry poke cake. But, when we’re looking for a simple and shareable no-bake dessert to pass around at every summer gathering, we turn to these lemon-blueberry cheesecake cupcakes. These mini bites are not only completely adorable, but give that creamy cheesecake flavor with way less effort. Read on for everything you need to know:
The base.
For extra lemon flavor (and because we’ll never pass up the chance to use Oreos), we used lemon-flavored Oreos for our cheesecake base. If you’re having trouble finding them, no stress—you can also use vanilla-flavored Oreos, or can even test out Nilla wafers instead.
Ingredients
- 12lemon Oreos
- 2(8-oz.) blocks cream cheese, softened
- 3/4 c.powdered sugar
- 2 tbsp.lemon juice
- 1 tsp.lemon zest
- 1 tsp.pure vanilla extract
- Pinch of kosher salt
- 1 1/2 c.heavy cream
- 1/4 c.blueberry preserves
Directions
-
- Step 1
Line a cupcake pan with cupcake liners then place an Oreo into the bottom of each cup. Set aside.
- Step 2In 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.
- Step 3Using 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.
- Step 4Refrigerate until firm, about 4 hours.
- Step 1