Mini Layered Lemon Blueberry Dessert

This lemon blueberry dessert is layers of flavor that will tickle your taste buds and melt in your mouth. A golden graham cracker crust, two layers of cheesecake, and topped with a lemon frosting and fresh berries. A no bake dessert recipe.

This no bake lemon blueberry cheesecake dessert is one that is full of citrus flavor! Lemon berry cheesecake is good for spring, Easter, or anytime you get a craving for lemon.

This Lemon Blueberry Dessert Recipe Is…

• No bake dessert
• Easy
• Layered dessert
• A great make ahead dessert
• Blueberry lemon flavor

Ingredients Needed

• Graham Crackers
• Butter
• Sugar
• Cream Cheese
• Powdered Sugar
• Vanilla
• Lemon Juice and Lemon Extract
• Pudding
• Half and Half
• Lemon Frosting
• Food Coloring
• Sprinkles

Tools Needed

• Mixer
• 4 or 4.5 inch springform pans (we used 6)
• Piping Bag and Tips
• Bowls
• Measuring spoons and cups

Variations To Recipe

Flavors of Cheesecake – we did a lemon and blueberry blend of flavors. You are welcome to swap out with any flavors you want. We would even enjoy a lemon strawberry cheesecake as well for a nice twist in flavor. Get creative and have fun.

Food Coloring – This is optional. It adds a nice pop of color but you do not have to use it if you would prefer to skip.

Frosting – We added a layer of lemon frosting to help add more color and lemon flavor to the dessert. Feel free to use vanilla or other favorites, or skip the frosting.

How To Make

Full steps on how to make this lemon blueberry dessert are in the printable recipe card at the bottom of the post.

1. Prep the graham cracker crust and press into each of the springform pans. Place in freezer while you work on filling.
2. In a mixer add cream cheese and blend until smooth.
3. Then in a new bowl mix up the pudding with the half and half. Add more half and half if needed.
4. Add pudding the the cream cheese mixture and add in the lemon juice and vanilla extract.
5. Mix in the powdered sugar, and then divide the batter into two bowls.
6. Add yellow food coloring to one bowl, and violet blue coloring to the other bowl.
7. Fold in some blueberries to the purple layer and spread evenly in each springform.
8. Carefully top the yellow cheesecake on top of the purple layer. Freeze as directed.
9. Then frost, add fresh berries, pipe on frosting, and decorate.

Pro Tips For Success

Make sure to freeze the crust and the cheesecakes once assembled. Freezing the crust helps it not lift up so much as you spread the blueberry layer of cheesecake over the top.

You are welcome to use real lemon juice if you don’t want to use lemon extract. The extract though will give this dessert a nice punch of citrus flavor.

Give the cheesecake time to set up, or it will kind of fall apart when you slice into it.

Storing Cheesecake

This no bake lemon blueberry cheesecake dessert needs to be stored in the fridge. Otherwise it will spoil if left out at room temperature.

You can freeze the cheesecake as well and we recommend leaving off the berries on top till right before serving. Otherwise, they will become a bit mushy once thawed. The cheesecake can freeze for 2-4 months.

Practical notes

Here are some common questions for this easy lemon dessert.

Can we make this in a 9 inch pan instead of single serve?

If you don’t want to make mini cheesecakes, go ahead and reach for a 9-10 inch round springform pan to use. You will find this method works as well and you can still slice and serve up this layered cheesecake dessert.

How to soften cream cheese quickly?

You can pour some warm water (not hot) into a bowl and place your cream cheese in it and let it sit for 10 minutes. We just remove the cream cheese from the box and keep it in the aluminum paper on it, as it keeps the water off the cream cheese. u003cbru003eu003cbru003eWithin 10 minutes it will be softer, if need be repeat the process until it is softened enough.

Why is there lumps in our no bake cheesecake?

Lumps could be one or two things. You have not allowed your cream cheese to soften and it kind of curdles instead of provides that velvety texture. Or you had lumps in your powdered sugar. To prevent lumps from powdered sugar, sift the powdered sugar before mixing into the no bake cheesecake batter.

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Ingredients

Makes 6 servings

Graham Cracker Crust

• 2 packages of Graham crackers, crushed
• 1 tablespoon butter
• 1 stick of unsalted butter

Cheesecake Layers

• 24 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 cup half and half + up to 2 tablespoons extra
• 6 ounces Instant Pudding Mix
• 1/2 teaspoon Lemon extract
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• 1 can lemon frosting, I used Betty Crocker
• 1 cup blueberries
• 1 lemon
• Food coloring
• Sprinkles

Equipment

• 4-Inch Springform Cake Pan Set
• Piping Kit
• KitchenAid Mixer

Method

1. Graham Cracker Crust
2. First crush up your graham crackers into a fine crumble like sand. You can use a rolling pin to smash them or a food processor.
3. Add in the melted butter and granulated sugar and mix to combine the crust.
4. Line all 6 of the spring forms with parchment paper, and then pour in equal amounts of the crust and press it down firmly into the bottom of the pans. Place in freezer while working on the filling.
5. Cheesecake Layers
6. Start by placing cream cheese in a mixing bowl and beat the cream cheese until it is nice and smooth. Make sure to scrape down the sides and bottom for stuck cheese.
7. Now in a different bowl add your pudding, and then add in the vanilla and the lemon juice. Mix again scraping the sides.
8. Next mix in the powdered sugar a little at a time. Once well mixed move on.
9. Separate the cheesecake batter into two bowls. Then you will add lemon extract, and yellow food coloring to one bowl, mix to your desired color.
10. In the second bowl add the purple/blue food coloring and then fold in 1/2 cup of fresh blueberries.
11. Take out your mini springform pans and place on counter. Start by topping each pan with a portion of the blueberry layer.
12. Smooth it over till it is nice and even, and then freeze for 30-45 minutes to harden the layer up.
13. Remove from the freezer again and top with the lemon cheesecake layer, smoothing it over the blueberry cheesecake layer. Toss back in the freezer for another 20 minutes to set up.
14. Decorating Mini Cheesecakes
15. Slice up the lemon into rounds, and then wash and pat dry your leftover blueberries.
16. Pour your frosting into a pastry bag with a larger tip.
17. You will pipe the lemon frosting in the center of each cheesecake to make a mound of frosting like a cupcake.
18. Garnish with a lemon slice and some fresh berries sprinkled on top.
19. Refrigerate this lemon blueberry dessert until you are ready to serve.

Kitchen notes

Food coloring –

You do not have to add the food coloring if you don't want. We just personally love the look of the bright colors. Storing – This cheesecake is best eaten fresh but will store for up to 4-5 days in the fridge. Or toss in the freezer for 2-4 months.