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Lemon Blueberry Cheesecake Jars

Close-up of a layered Lemon Blueberry Cheesecake Jars dessert in a glass jar with graham cracker crust and blueberry topping.
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Assemble individual servings of no-bake lemon blueberry cheesecake layered in jars for easy serving and portion control.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted unsalted butter
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/2 cup fresh blueberries
  • 2 tablespoons blueberry jam or preserves (optional, for swirl)

Instructions

  1. Mix graham cracker crumbs and melted butter in a bowl until combined. Press about 1 tablespoon of the mixture into the bottom of four small jars (8-ounce size recommended). Chill the crusts for 10 minutes.
  2. In a separate bowl, beat the softened cream cheese and granulated sugar until smooth.
  3. Mix in the lemon juice, lemon zest, and vanilla extract until fully incorporated.
  4. In a third bowl, whip the heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture until just combined. This is your cheesecake filling.
  6. Spoon or pipe half of the cheesecake filling over the chilled crusts in the jars.
  7. If using jam, dollop a small amount of blueberry jam over the filling and gently swirl with a toothpick.
  8. Top with a layer of fresh blueberries.
  9. Spoon the remaining cheesecake filling over the blueberries.
  10. Top each jar with a few more fresh blueberries.
  11. Cover the jars and chill in the refrigerator for at least 4 hours, or until firm.

Notes

  • For a quicker set time, chill the jars for 2 hours before adding the final topping.
  • You can substitute digestive biscuits for graham crackers if needed.
  • Make these up to two days ahead for convenient dessert preparation.

Nutrition

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