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Perfect Red White and Blue Layered Lemon Berry Cheesecake Cups

lemon berry cheesecake cups - featured image
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A quick and easy layered dessert featuring a graham cracker crust, lemon cheesecake layer, and fresh berry compote, perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • ½ cup heavy cream, whipped to soft peaks
  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 2 tablespoons granulated sugar
  • 1 tablespoon fresh lemon juice
  • Optional: fresh mint leaves for garnish

Instructions

  1. Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until evenly moistened, resembling wet sand. Press about 2 tablespoons into the bottom of each dessert cup, compacting firmly with the back of a spoon. Chill in the fridge while preparing other layers. (Time: 10 minutes)
  2. Prepare the berry compote: In a small saucepan over medium heat, combine sliced strawberries, 1 tablespoon sugar, and lemon juice. Cook, stirring occasionally, until the berries release juices and soften, about 5 minutes. Remove from heat and let cool slightly.
  3. Make the lemon cheesecake layer: In a mixing bowl, beat softened cream cheese until smooth and creamy, about 2 minutes. Add powdered sugar, lemon juice, lemon zest, and vanilla extract. Beat until combined and fluffy. In a separate bowl, whip heavy cream to soft peaks, then gently fold it into the cream cheese mixture to lighten the texture.
  4. Assemble the cups: Spoon a layer of the lemon cheesecake mixture over the chilled crust in each cup (about 3 tablespoons). Follow with a spoonful of the cooled strawberry compote (about 2 tablespoons). Top with fresh blueberries to create the blue layer, gently pressing down.
  5. Chill before serving: Refrigerate the assembled cups for at least 2 hours, ideally overnight. Just before serving, garnish with fresh mint leaves.

Notes

For extra crunchy crust, toast graham cracker crumbs lightly before mixing with butter. Be gentle when folding whipped cream to keep it fluffy. Softened cream cheese is essential to avoid lumps. Chill the assembled cups at least 2 hours or overnight for best results. Can be made gluten-free by substituting crust ingredients and dairy-free by using coconut-based alternatives.

Nutrition

Keywords: lemon cheesecake cups, layered dessert, berry compote, summer dessert, patriotic dessert, quick cheesecake, no-bake cheesecake

Find it online: https://tablemira.com/perfect-red-white-and-blue-layered-lemon-berry-cheesecake-cups-recipe-to-impress/