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No-Bake Lemon Blueberry Cheesecake Jars

Close-up of individual Lemon Blueberry Cheesecake Jars featuring a graham cracker crust, creamy filling, and a topping of sugared blueberries.
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Assemble individual servings of creamy lemon cheesecake layered with a graham cracker crust and fresh blueberry topping in small jars.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 cup fresh blueberries
  • 2 tablespoons powdered sugar (for topping)

Instructions

  1. Mix the graham cracker crumbs and melted butter together until combined. Press about 2 tablespoons of this mixture into the bottom of four small (8-ounce) jars. Chill the crusts for 10 minutes.
  2. In a medium bowl, beat the softened cream cheese until smooth.
  3. Add the granulated sugar, heavy cream, vanilla extract, lemon juice, and lemon zest to the cream cheese. Beat until the mixture is light and fluffy.
  4. Spoon or pipe the cheesecake filling evenly over the chilled crusts in the jars.
  5. Refrigerate the jars for at least 4 hours, or until the filling is firm.
  6. Just before serving, top each cheesecake jar with fresh blueberries. Dust the blueberries lightly with powdered sugar.

Notes

  • Use shortbread cookies instead of graham crackers for a different crust flavor.
  • Make the cheesecake filling up to one day ahead and store it covered in the refrigerator before topping with blueberries.
  • For a thicker topping, gently mash half of the blueberries with 1 teaspoon of lemon juice before layering.

Nutrition

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