Print

No-Bake Lemon Blueberry Cheesecake Jars

Close-up of individual Lemon Blueberry Cheesecake Jars showing graham cracker crust, cream cheese, lemon curd, and blueberry topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make individual servings of creamy, no-bake lemon cheesecake layered with sweet blueberry compote and a graham cracker crust, all assembled in jars.

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 granulated sugar (for filling)
  • 1/4 cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons granulated sugar (for compote)
  • 1 tablespoon water

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press 2 tablespoons of the mixture into the bottom of four 8-ounce jars. Place jars in the freezer while you prepare the filling.
  2. Make the blueberry compote: 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 mixture thickens slightly. Remove from heat and let cool completely.
  3. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, 1/2 cup sugar, lemon juice, and lemon zest until smooth. Stir in the vanilla extract.
  4. Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Assemble the jars: Spoon or pipe a layer of the cheesecake filling over the crust in each jar. Top the filling layer with a spoonful of the cooled blueberry compote. Repeat the layers once more, ending with a layer of cheesecake filling.
  6. Top the jars with a small amount of the remaining blueberry compote for garnish.
  7. Chill the jars for at least 4 hours, or preferably overnight, before serving.

Notes

  • You can use store-bought lemon curd instead of making the compote for a faster preparation.
  • For a smoother texture, ensure your cream cheese is fully softened before mixing.
  • If using frozen blueberries, do not thaw them before making the compote.

Nutrition

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