No-Bake Lemon Blackberry Cheesecake Cups
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 cups
A perfect Summer dessert, this one is no-bake, make ahead friendly, easy and delicious. Change up the fruit as you go through the summer. Great with raspberries, strawberries, blueberries or peaches!
- 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
- 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.
- 1/4 cup sweetened shredded coconut, toasted
- 2/3 cup whipping cream whipped
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.