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No-Bake Lemon Blueberry Cheesecake Jars

Close-up of several Lemon Blueberry Cheesecake Jars layered with graham cracker crust, cream cheese filling, and blueberry topping.
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Make individual servings of creamy lemon cheesecake topped with a fresh blueberry compote, layered in jars for easy serving and portability.

Ingredients

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

Instructions

  1. Combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press 2 tablespoons of the mixture into the bottom of four 8-ounce jars. Chill for 10 minutes.
  2. In a large bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, beating until fully combined.
  3. Beat in heavy cream, lemon juice, and lemon zest until the mixture is light and fluffy.
  4. Spoon or pipe the cheesecake filling evenly over the crust layer in the four jars. Smooth the tops. Chill for at least 2 hours.
  5. Prepare the blueberry topping: Combine blueberries, 2 tablespoons sugar, and water in a small saucepan. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the berries soften and the sauce thickens slightly. Let cool completely.
  6. Once the cheesecake is set and the topping is cool, spoon the blueberry topping over the cheesecake layer in each jar.
  7. Chill the finished jars until ready to serve.

Notes

  • You can substitute vanilla wafers or shortbread cookies for the graham crackers in the crust.
  • For a firmer cheesecake layer, use only 1/2 cup of heavy cream.
  • Make the blueberry topping one day ahead for faster assembly.

Nutrition

Find it online: https://epicureempire.com/lemon-blueberry-cheesecake-jars/