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No-Bake Lemon Blueberry Cheesecake Jars

Three individual Lemon Blueberry Cheesecake Jars layered with graham cracker crust, lemon curd, cream cheese filling, blueberries, and crumble.
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Make individual servings of creamy lemon blueberry cheesecake layered with a graham cracker crust in small 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 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1 cup fresh or frozen blueberries

Instructions

  1. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter until combined. Press 2 tablespoons of the mixture into the bottom of each of 6 small jars. Chill for 15 minutes.
  2. Make the cheesecake filling: In a large bowl, beat the softened cream cheese, powdered sugar, 1/2 cup sugar, lemon juice, lemon zest, and vanilla extract until smooth.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  4. Assemble the jars: Spoon or pipe half of the cheesecake filling over the crust layer in the jars. Top with a layer of blueberries.
  5. Add the remaining cheesecake filling, spreading evenly. Top with the remaining blueberries.
  6. Cover the jars and refrigerate for at least 4 hours, or until firm.

Notes

  • Use small mason jars or similar individual serving containers.
  • If using frozen blueberries, thaw them slightly and pat them dry before layering.
  • You can substitute vanilla wafers for graham crackers for a different crust flavor.

Nutrition

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