No-Bake Lemon Blueberry Cheesecake Jars
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Make individual servings of creamy lemon blueberry cheesecake in jars. This no-bake recipe features a graham cracker crust and fresh fruit layers.
- Author: Ahazzam
- Prep Time: 25 min
- Cook Time: 0 min
- Total Time: 4 hr 25 min
- Yield: 6 servings
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
- 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
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh blueberries
- Mix graham cracker crumbs and 1/4 cup granulated sugar in a bowl. Pour in melted butter and mix until crumbs are moistened.
- Divide the crumb mixture evenly among 6 small jars (about 8 ounces each), pressing lightly to form the crust layer. Chill the jars for 15 minutes.
- In a large bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, beating until combined.
- Mix in the lemon juice, lemon zest, and vanilla extract until the mixture is smooth.
- 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.
- Spoon or pipe half of the cheesecake filling over the crust layer in each jar.
- Top the filling layer with a layer of fresh blueberries.
- Add the remaining cheesecake filling on top of the blueberries.
- Top each jar with a few extra blueberries for garnish.
- Refrigerate the cheesecake jars for at least 4 hours, or until firm, before serving.
Notes
- You can use vanilla wafers or shortbread cookies instead of graham crackers for the crust.
- For a firmer texture, chill the jars overnight.
- If you do not have fresh blueberries, frozen blueberries (thawed and drained) work well for the filling layer.
Nutrition
- Serving Size: 1 jar
- Calories: 450
- Sugar: 35
- Sodium: 250
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 1
- Protein: 8
- Cholesterol: 95