In need of a simple dessert recipe for your next spring or summer get-together? Try these classic no-bake lemon berry cheesecake cups.
Mother’s Day Tea Party Menu
Hey there friends, and welcome back for part two of this month’s supper club party. Today I’ve teamed up with my friends Stacy, Michele, Rachel, Ann, AnnMarie, and Brendt to bring you six brand new recipes that would be perfect to include on your Mother’s Day menu.
All of the recipes are linked at the bottom of the page, so be sure to read through to the end so you don’t miss one!
For those of you who are new, or hopping over from Brendt at She Gave It A Go, welcome, and thank you for stopping by. I love a good egg salad, and I can’t wait to try Brendt’s recipe.
I’m Jen. A wife, momma of two, and lifelong Nebraskan. Here at MWLS, I love to share helpful decorating tips, seasonal decor, simple DIYs, homemade recipes, and more.
I’d love to learn more about you too, so be sure to say “hi” in the comments below or you can send me an email.
And, if you missed our party on Thursday, make sure you take some time to check out all of our Mother’s Day tea party tables [HERE].
Classic No-Bake Lemon Berry Cheesecake Cups
With our hectic schedules, it seems like our family is always on the go. Which is why I’m such a huge fan of no-fuss recipes.
Any sweet treat that doesn’t need baked gets my vote. And when it comes to easy, this recipe for classic no-bake lemon berry cheesecake cups takes the cake (pun intended).
Made with a sweet graham cracker crust, fresh berries, and a creamy lemon filling, this cheesecake recipe is the perfect light and airy dessert for spring or summer.
Ingredients For No-Bake Lemon Berry Cheesecake Cups
- 1 and 1/4 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 and 1/2 cups cream cheese, softened (12 ounces)
- 2 cups cold milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1 package Jell-O brand lemon instant pudding mix & pie filling (3.4 ounces)
- Fresh berries to garnish
How To Make Classic No-Bake Lemon Berry Cheesecake Cups
Place your graham crackers in a plastic bag. Seal the bag and use a rolling pin to crush the crackers into fine crumbs. Measure 1 and 1/2 cups of crumbs into a medium glass mixing bowl and set aside.
*Note: 11-12 full sleeves of crackers equals roughly 1 and 1/2 cups of crumbs.
In a microwave-safe bowl, melt the butter and pour over the graham cracker crumbs. Use a fork to combine the mixture and sprinkle the crumb crust evenly in four 8-ounce dessert cups.
Place the cups in the fridge to allow the crust to chill while preparing the cheesecake filling.
In a medium glass mixing bowl, beat the cream cheese and blend in 1/2 cup of milk.
Then add the remaining milk, granulated sugar, vanilla, and instant pudding mix. Stir as directed on the package.
Divide the cheesecake filling evenly between the dessert cups and chill for at least 2 hours, or until the filling is firm.
When you’re ready to serve, garnish the cheesecake with a spring of mint and fresh berries like strawberries, blueberries, and raspberries.
And that’s it! Easy-peasy no-bake lemon cheesecake cups with fresh berries.
I think this dessert is best when served fresh, but the cheesecake cups can be made in advance. Follow the directions for the crust and filling as noted. Then keep it chilled in the fridge and wait to top with the fruit until right before you are ready to serve.
Leftover cheesecake can be kept in the fridge for up to 5 days. Although this recipe is so good I guarantee that leftovers won’t be a problem.
More Mother’s Day Tea Recipes
Thank you for joining us for this month’s supper club. I hope you enjoy each of the recipes we shared.
Next, visit Anne & AnnMarie at Simply2Moms to get the recipe for their sweet tea cocktail.
And after you stop by Anne & AnnMarie’s, don’t forget to visit my other supper club friends to see what they’ve prepared too! Just click on the recipes linked below.
Enjoy!
Mother’s Day Tea Menu
Let’s take a look at the rest of the menu
Click on the links below to go to each post and to see all of the recipes from our Mother’s Day Tea.
Southern Sweet Tea Cocktail – Simply2Moms
Spicy Cheese Wafers – The Ponds Farmhouse
Chicken Salad Sandwiches – Bricks ‘n Blooms
Parmesan Rosemary Shortbread Crackers – Vintage Home Designs
Easy Egg Salad – She Gave It A Go
No-Bake Lemon Berry Cheesecake Cups – Midwest Life and Style
Recipe for Classic No-Bake Lemon Berry Cheesecake Cups
Classic No-Bake Lemon Berry Cheesecake Cups
Ingredients
- 1 and ¼ cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1 and ½ cups cream cheese, softened (12 ozs)
- 2 cups cold milk
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla
- 1 package Jell-O brand lemon instant pudding mix & pie filling (3.4 ozs)
- fresh berries to garnish
Instructions
- In a medium mixing bowl, combine graham cracker crumbs and the melted butter. Use a fork to mix well and sprinkle the mixture evenly in the bottom of four 8-ounce dessert cups. Place in the fridge to chill while preparing the cheesecake filling.
- In a clean bowl, beat cream cheese until soft and blend in 1/2 cup of milk. Then add the remaining milk, granulated sugar, vanilla, and instant pudding mix. Stir as directed on the packaging.
- Divide the mixture evenly between the dessert cups and chill for at least 2 hours, or until firm. To serve, garnish with fresh berries.
I would love to see what you make! If you try any of my recipes, be sure to tag me in your photos!
IG: @midwestlifeandstyle + #midwestlifeandstyle
Did You Enjoy This Recipe? PIN It for Later!
You always make the best desserts! I have pinned this to remind me to make it.
Thank you, Wendy. I hope you enjoy!
This sounds amazing! I can’t wait to try it!
Thank you, Renae. I love anythign lemon-flavored. If you do too, then you’ll love this dessert.It’s so refreshing!
I wonder if I could replace the lemon jello with lemon curd?
Hi Marie,
I have not tried it. The primary thicken ingredeints for pudding and curd are different as well, so the substituion could possibly change the consistentcy of the cheesecake. If you do try it, though I would love to know how it turns out!
Could frozen berries substitute for fresh?
Hi Bev, I have only ever used fresh fruit, but you could certainly try! I would just make sure that the berries are thoroughly defrosted and patted dry. Otherwise, I’m worried water might pool on top of the cheesecake mix and make it runny. I hope that helps. I’d love to hear how it turns out if you give it a try.
As others have mentioned, this looks lovely. I’m wondering if this would make a good trifle?? Maybe increase the graham crackers and the fruit.
I’m thinking of fridge space mostly!!
Hi Cathy, yes I think you could absolutely do a trifle, or even use a 9″ pie dish! I hope you enjoy it!
These look so delicious! They will be a Summer crowd pleaser at my house! Thanks for the recipe! I’m also passing it on to my followers in my weekend round up post From My Neck of the Woods today.
Thanks so much for sharing, Kristin. I appreciate it. I hope you and your readers enjoy it!
This looks like the most amazing dessert, Jen! I HAVE to try this. I’ll be sharing it on my Saltwater Sounds tomorrow.
Thank you, Kim. I sincerely appreciate it. It’s so refreshing and the perfect light treat for spring and summer.
You had me at “no bake” and then you throw in lemons AND berries? Yum! Pinned!
Thank you, Anne. It is so refreshing. Perfect for a spring tea party.
Jen,
Your recipe is so lovely and sounds so delicious. I ‘can’t wait to try it.
Thank you, Rachel. Enjoy!
Jen this looks so fresh, delicious and easy to make! I am making this one too! My family would love it at our next tea party. Pinned!
The lemon flavor is just perfect. Not too much, but just right. A great dessert for spring and summer.