These No Bake Lemon Cheesecake Cups are filled with delicious cream cheese, fresh lemon, and a fun blueberry Chex cereal base you will surely love as much as I did.
Chocolate. Everyone loves their chocolate, right? I had a self discovery moment a few years ago where I realized…I LIKE chocolate, but I don’t believe I’m a choco-holic. When given the choice of a fruity cream cheese dessert like this No Bake Lemon Cheesecake, I’ll choose this 100 times over something chocolatey. IF I have a chocolate, I need ice cream to cut down the richness.
I say, give me all the creamy lemony goodness.
Cheesecake in general is one of my faves, but a lemon blueberry cheesecake is pretty much the bees knees for me.
This post is not sponsored, but I did come up with this recipe while I was visiting the General Mills Headquarters. I got to create this recipe in the Betty Crocker Test Kitchen, and I’m excited to share the recipe with you!
{Do you see me above with the turquoise apron and orange shirt? This is where all the Betty Crocker magic happens! Special thanks to Paul at Merkert Productions for all the fun shots!}
We were challenged to use a cereal in a recipe. Well, there are so many delicious cereals to choose from. After all, I LOVE a good Golden Graham s’mores treat, could crush and sprinkle Cinnamon Toast Crunch onto anything, I’ve already made the Trix Cereal bowls, but one of my NEW favorites is the Blueberry Chex cereal so that’s what I went with!
I decided to make cheesecakes cups in a muffin tin, that way we don’t have to mess with cutting a big cheesecake. I’m a big fan of this no bake cheesecake stuff, too, SO much easier than baking, then waiting for it to chill. I put these bad boys in the freezer for 20 minutes and it was nice and chilled!
Here are the steps for the No Bake Lemon Cheesecake Cups:
- Crush the blueberry chex mix, and combine with melted sugar and some chunks of white chocolate
2. Divide the mixture into a muffin tin
3. I was consulting my recipe development with the amazing Betty’s at General Mills. They were on hand to help us, and we used the base of some Betty Crocker recipes for the cream cheese mixture.
4. Because everything lemon tastes better with ZEST, that’s what I did: Zested the lemon.
5. Cream cheese mixing with a little powdered sugar
6. Once I made the cream cheese mixture, I filled the cups on top of the chilled blueberry Chex cereal. I love that Paul captured this moment of me talking to my Instagram story about the process!
7. Because lemon and blueberry make the best marriage, I topped the cups with fresh berries and a little zest for decoration
8. Chill then enjoy the No Bake Lemon Cheesecake Cups!!! It’s got a great crunchy texture base with a creamy tangy top! If you haven’t tried the Blueberry Chex, you must. It’s also Gluten FREE!
Here is the actual recipe with measurements:
- 3 cups Blueberry Chex Cereal crushed
- 1/3 cup melted butter
- 1/4 cup chopped white chocolate
- 1 package cream cheese softened
- 1/4 cup butter softened
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 Tablespoon lemon juice
- 1/2 teaspoon grated lemon zest
- 1/2 cup fresh blueberries
Mix the crushed Blueberry Chex Cereal with melted butter, then fold in chopped white chocolate.
Press into muffin liners
CHILL
Mix cream cheese, butter, powdered sugar, vanilla, and lemon juice with a hand mixer until blended nicely.
Dollop into cereal base to muffin liners
Top with lemon zest and 3 blueberries (or more!)
Chill until firm
And just for fun, because I have them, here are a few more pictures from inside the adventure!
My new friends! I love meeting other influencers, bloggers just like me. Check them out (sites below from left to right):
Momspark.com, LauraFuentes.com, Obviously-Marvelous.com, SuperHealthyKids.com, FoodFaithFitness.com, LUCKY, RealMomNutrition.com, TheSimpleMoms.com, BabySideburns.com, SarahFit.com, DudeMom.com, LivingLocurdo.com
Above, filming an instagram story sharing about what I was doing!
