These No-Bake Lemon Cheesecake Cups no-bake, easy and delicious Summer dessert. Change it up with any Summer fruit!
These No-Bake Lemon Cheesecake Cups are tailor made for Summer eating and entertaining. First, they are no-bake and make ahead friendly. Secondly, they are easy to make and finally, they are delicious.
Each of the layers of this one has something special, starting with the crust, which is a mixture of candied pecans and toasted coconut. The cheesecake layer uses both cream cheese and mascarpone, for a lovely, rich flavour. Then the beautiful fresh fruit and to top it off, whipped cream topped with some delicious toasted coconut.
And did I mention how versatile this recipe is? Change up blackberries or blueberries. Or raspberries. Or strawberries. Or peaches. Or add a layer of lemon curd in there somewhere.
No-Bake Blackberry Lemon Cheesecake Cups
As mentioned above, change up the fruit to what’s good at the moment. Blackberries, blueberries, raspberries or peaches.
This recipe will make 6-8 cups, depending on the size of your jars or cups. The cups shouldn’t be too large and clear glass is best, so you can see the layers. Glass drinking cups/tumblers or wine glasses etc, work well.
Don’t add the whipped cream and coconut topping until right ready to serve.
If you want to make serving even easier, skip whipping the cream for the topping and use canned real whipped cream instead. Just squirt and it’s ready!
Recipe adapted from Summer Food & Drink magazine.
No-Bake Lemon Blackberry Cheesecake Cups
Ingredients
Crust:
- 1 1/2 cups candied pecans store-bought or homemade *see recipe notes for recipe
- 1/2 cup sweetened shredded coconut
- 1/4 cup melted butter
Filling:
- 1 cup mascarpone
- 1 cup cream cheese at room temperature
- 1/2 cup icing/confectioners' sugar
- 1/2 cup whipping cream
- Zest from 1 lemon
- Juice from 2 lemons (about 1/2 cup)
- 1 pint blackberries or raspberries etc.
Topping:
- 1/4 cup sweetened shredded coconut, toasted
- 2/3 cup whipping cream whipped
Instructions
- Prepare the crust by combining the candied pecans, coconut and melted butter in a food processor. Pulse several times until mixture is crumbly and combined. Divide the crust mixture between 8 jars or glass cups. Set aside.
- Prepare the filling by combining the mascarpone, cream cheese, icing sugar, whipping cream, lemon zest and lemon juice in the bowl of a stand mixer with a paddle attachment (or a large bowl with electric beaters). Beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Divide the lemon cream filling between the 6 cups. Top cups with a layer of blackberries.
- If making ahead, cover with plastic wrap and refrigerate until ready to serve.
- Toast the coconut for the topping by adding to a non-stick skillet and cooking over medium heat, stirring constantly, until golden. Immediately remove to a plate (to stop cooking). Allow to cool completely. Store at room temperature covered, until ready to use.
- To serve, top cups with a dollop of whipped cream and a sprinkling of toasted coconut.
Irene says
Made this when the weather was lots warmer! Used clear, tall-stemmed wine glasses for an elegant presentation.
Tried packaged “fresh” raspberries but next time would ensure that any fruit used was local for a fresher taste, e.g., blueberries, strawberries, peaches.
Made whipped cream adding Dr. Oetker Whip-it so that it would “hold” longer.
Jennifer says
Sounds perfect! Thanks :)
Laura | Tutti Dolci says
Such pretty cups and the perfect dessert for summer!
Jennifer says
Thanks Laura!
Maria says
I swapped out blueberries for the blackberries and almonds for the pecans as that’s what I had on hand. Turned out delicious. Thank you for another keeper Jennifer.
Jennifer says
Thanks Maria and yes, these are so customizable for sure and almonds are perfect with the blueberries :)
Cindy Rodriguez says
I always love the idea of a no-bake summery dessert where I don’t overheat myself in the kitchen on a hot day. Plus I love the versatility of this dessert and being able to use various types of berries. Yes, please!
Jennifer says
Thanks Cindy :)
Mary Ann | The Beach House Kitchen says
I LOVE no bake desserts for summer Jennifer! And no bake cheesecakes are always at the top of the list! Can’t wait to try these. I love how easy they are. Perfect for weekend company.
Jennifer says
Thanks Mary Ann :)
Maria says
I have not tried this yet, but need some clarification:
The servings, initially, were listed as 8 cups. Later in the instructions, it mentions 6 cups needed to be topped with whipping cream.
It sounds delicious as many of your recipy I have tried are.
Thanks
Jennifer says
Hi Maria, sorry for the confusion. I was floating between what I made (which were larger) and what a normal serving would be. My cups were quite large :) This will make 8 smaller cups or 6 larger cups. I will fix the instructions though, so it’s not confusing :)
Cheyanne @ No Spoon Necessary says
Quick! Send napkins, because I’m drooling over here! Not only are these cups the cutest things ever, but I also LOVE the lemon and blackberry combo! Plus, these are no-bake?! Where do I sign up!? SO YUM! Cheers!
Jennifer says
Thanks Cheyanne and yes, the lemon blackberry combination is a winner, for sure :)
sue | theviewfromgreatisland says
I love individual desserts, and these look so pretty in the glasses, what a perfect party idea!
Jennifer says
Thanks Sue!
annie@ciaochowbambina says
I love that these are light and summery and make-ahead, no less! Just perfect for these scorching days!
Jennifer says
Thanks Annie :)
Milena says
Love these little summer treats! How fun to make them for an outdoor movie night or grill party with friends! Pinned!
Jennifer says
Thanks Milena and yes, this is such an easy and delicious dessert :)
Tricia @ Saving Room for Dessert says
You and I think a lot alike Jennifer – I made orange no-bake cheesecakes in a jar the other day. But I LOVE what you did here with the crust. So creative. This is the perfect summer treat and so pretty too! I never tire of blackberries ;)
Jennifer says
Lol! We are clearly on the same foodie wavelength :) Thanks! And I feel the same way about blackberries.