Description
Juicy blueberries, tangy lemon cheesecake filling, and soft pound cake cubes are threaded onto skewers for a no-bake, crowd-pleasing summer dessert. These kabobs are easy to assemble, fun to eat, and perfect for parties, picnics, or any warm-weather gathering.
Ingredients
Scale
- 8 oz (225g) full-fat cream cheese, softened
- 1/3 cup (40g) powdered sugar
- Zest of 1 large lemon
- 2 tbsp (30ml) freshly squeezed lemon juice
- 1 tsp (5ml) pure vanilla extract
- 2 tbsp (30ml) heavy cream (or Greek yogurt for lighter version)
- Pinch of salt
- 12 oz (340g) pound cake, cut into 1-inch cubes (about 16–18 cubes)
- 1 pint (300g) fresh blueberries
- 1 cup (150g) fresh strawberries, hulled and quartered (optional)
- Extra lemon zest, for garnish (optional)
- Powdered sugar, for dusting (optional)
- Mint leaves, for garnish (optional)
Instructions
- In a medium mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
- Add powdered sugar, vanilla extract, lemon juice, and lemon zest. Beat until fully combined, scraping down the sides.
- Add heavy cream and a pinch of salt. Whip until the filling is thick but light enough to pipe or spoon (about 1-2 minutes). Adjust consistency with more cream or powdered sugar as needed.
- Taste and adjust lemon zest or sugar to preference.
- Transfer the filling to a piping bag or zip-top bag with the corner snipped off (or use a spoon).
- Slice pound cake into 1-inch cubes. Rinse and pat dry blueberries. Hull and quarter strawberries if using.
- Set out cake cubes, blueberries, strawberries (if using), and cheesecake filling for assembly.
- Thread a blueberry onto a skewer, followed by a cube of pound cake, a swirl of cheesecake filling (about 1 tbsp), and another blueberry. Repeat the pattern, finishing with a berry.
- Pipe or spoon cheesecake filling onto cake cubes after they’re on the skewer for less mess.
- Repeat with remaining ingredients to make 12-16 kabobs.
- Place kabobs on a serving platter. Serve extra filling on the side for dipping if desired.
- Garnish with extra lemon zest, a dusting of powdered sugar, and mint leaves if desired.
- Refrigerate kabobs for 30 minutes before serving for best texture, or serve at room temperature if short on time.
Notes
Chill the cheesecake filling for neater piping. Don’t overstuff skewers to prevent breakage. Pat berries dry to avoid soggy cake. For gluten-free, use GF pound cake; for dairy-free, use dairy-free cream cheese and coconut cream. Kabobs are best served chilled and can be assembled up to a day ahead.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 kabob
- Calories: 140
- Sugar: 11
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 17
- Fiber: 1
- Protein: 2
Keywords: lemon blueberry cheesecake kabobs, summer dessert, no-bake dessert, fruit kabobs, easy party dessert, pound cake skewers, cheesecake on a stick