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Blueberry Lime No-Bake Cheesecake Cups

Servings 5 (5oz) cups


  • 5 graham cracker rectangles (1 package typically has 9 crackers; it will yield a heaping 1/2 cup crumbs)
  • 1/2 Tbsp sugar
  • 3 Tbsp butter, melted
  • 1 (8oz) package Neufchatel cream cheese
  • 1 (8oz) tub light cool whip
  • 1/3 cup powdered sugar
  • zest of 1 lime
  • 1 Tbsp lime juice
  • 1/2 cup frozen or fresh blueberries, roughly chopped


  • In a food processor, crush graham crackers until fine crumbs. Add sugar and melted butter, mix until all the crumbs are wet. Press into the bottom of 5 (5oz) cups (I got mine at Dollar Tree).
  • In a medium sized bowl, blend the cream cheese, cool whip, powdered sugar, lime zest and lime juice with a handheld mixer until combined. Fold in the chopped blueberries. Scoop the cheesecake mixture into a plastic bag (it might be runny and messy, so be careful), cut off the corner, and pipe the filling into the cups on top of the graham cracker crusts. Top with extra blueberries, cover with plastic wrap, and refrigerate for a couple of hours to overnight, just to help it set up. If you eat these cheesecake cups immediately, the texture will be more like yogurt instead of puffy no-bake cheesecake. Keep stored in the refrigerator for up to 7 days.


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