No-Bake Lemon Cheesecake Cups. Photo by Juliana Goodwin.


8-10 teaspoons blueberry or raspberry jam

8-10 mini graham cracker pie crusts

12 ounces cream cheese, softened

1/2 cup sour cream

1 1/2 cups powdered sugar (or more to taste)

3 teaspoons lemon zest

1/4 cup fresh lemon juice

1/2  teaspoon vanilla extract

Blueberries or raspberries to garnish


In a microwave-safe bowl, heat jam for about 8 seconds. Spread 1 teaspoon jam in bottom of each mini crust. Set aside.

In a large bowl, using an electric mixer, whip cream cheese until fluffy. Beat in sour cream until combined. Slowly beat in powdered sugar, lemon zest, lemon juice and vanilla extract. Taste and add more sugar if needed; this is on the tart side. Divide mixture evenly between mini crusts.

Top with berries. Refrigerate until time to serve.

Category: Squeeze the Day!