Easy Blueberry Lemon Cream Cups That Melt in Your Mouth

Delight in these Blueberry Lemon Cream Cups, blending zesty lemon and sweet blueberries in a creamy dessert.

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Prep Time 30

Chill Time 20

Total Time 50

Servings: 4 cups

Course: Dessert

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cream Filling

1 cup Heavy cream Whip until soft peaks form.
8 oz Cream cheese Softened.
1/2 cup Powdered sugar For sweetness.
1 tbsp Lemon zest For citrus flavor.
1 tsp Vanilla extract Enhances flavor.

For the Blueberry Layer

2 cup Fresh blueberries Use ripe berries.
1 tbsp Lemon juice To enhance flavor.
2 tbsp Honey or maple syrup Sweetens naturally.

For the Base

1 cup Graham crackers or digestive biscuits Crushed finely.
1/4 cup Melted butter Binds the crumbs.

Equipment

Mixing bowls
electric mixer
Refrigerator
measuring cups
measuring spoons
whisk
Cup molds

Method

For the Base

Mix crushed graham crackers with melted butter until moist, then press into cup bottoms; chill for 10 minutes.
Transfer cups to the refrigerator and chill for at least 10 minutes until firm.

For the Cream Filling

Beat heavy cream at medium speed for 2–3 minutes until soft peaks form.
In a separate bowl, beat cream cheese with powdered sugar, lemon zest, and vanilla until smooth; fold in whipped cream.

For the Blueberry Layer

Toss blueberries with lemon juice and honey or maple syrup; let stand for 5 minutes to macerate.
Spoon or pipe the chilled lemon cream over bases, then top each with blueberry mixture.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 5mgCalcium: 60mgIron: 0.5mg

Notes

Chill completely for best texture; use fresh ingredients for maximum flavor.

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