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No-Bake Lemon Blueberry Cheesecake Jars

A single serving of Lemon Blueberry Cheesecake Jars showing graham cracker crust, creamy filling, and blueberry topping in a glass jar.
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Prepare individual servings of creamy lemon cheesecake layered with a fresh blueberry topping in convenient jars.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • 2 tablespoons granulated sugar (for topping)
  • 1 teaspoon cornstarch (for topping)
  • 1 tablespoon water (for topping)

Instructions

  1. Combine graham cracker crumbs and melted butter. Press 2 tablespoons of the mixture into the bottom of four 8-ounce mason jars. Chill for 10 minutes.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar.
  3. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.
  4. Stir in the lemon juice and lemon zest until just combined.
  5. Spoon or pipe the cheesecake filling over the crust layer in each jar, filling them about two-thirds full. Return jars to the refrigerator while preparing the topping.
  6. For the blueberry topping, combine blueberries, granulated sugar, cornstarch, and water in a small saucepan.
  7. Cook over medium heat, stirring occasionally, until the mixture thickens slightly and the berries soften, about 5 to 7 minutes. Remove from heat and let cool completely.
  8. Once the topping is cool, spoon an even layer over the cheesecake filling in each jar.
  9. Chill the jars for at least 4 hours, or until firm, before serving.

Notes

  • You can substitute vanilla wafers or shortbread cookies for the graham crackers if desired.
  • Make the blueberry topping a day ahead for faster assembly.
  • Use fresh, bright yellow lemons for the best zest and juice flavor.

Nutrition

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